Angela Davenport Pearson
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Watermelon Jelly adapted from Food in Jars makes about 7 eight ounce jars 6 cups pureed watermelon (remove any seeds prior to pureeing) 5 cups white sugar (I think next time I'd add 4 or less) 1/2 cup bottled or fresh lemon juice 1 packet powdered pectin Combine watermelon puree, sugar and lemon juice in a large, non-reactive pot. Bring to a boil and let it boil vigorously until the temperature of mixture reaches 220 degrees. Add the powdered pectin and boil for another five minutes. Remove from the heat and pour into clean, sterilized jars. Wipe rims, apply lids and screw on bands. Process in a boiling water bath for 10 minutes. When time is up, remove from canner and let jars cool completely, preferably overnight. When they’re cool enough to handle, remove rings and test seals. You can eat immediately or store unopened jars in a cool, dark place for up to a year. Print up some pretty labels (I used the template from here found at this cool site) and start scheming.
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