here is what you need:
8 cups pureed watermelon
3 cups white sugar
6 tablespoons fresh lemon juice
1 packet powdered pectin
whisk together sugar and powdered pectin until they are fully integrated. combine watermelon puree, sugar/pectin and lemon juice in a large, non-reactive pot.
bring to a boil and let cook until the temperature of the jelly reaches 220 degrees. this can take a good bit of time. because watermelon has such a high water content, you have to cook a lot of it down. because of all the people struggling with the jam setting, i boiled the hell out of it for almost an hour. the i used a couple tricks to check to see if the jam would set. my favorite set test is using the saucer test that i learned from the ball book for canning. basically place a small plate in the freezer for a few minute, then spoon a small bit of the jam onto the super cold plate. the jam should set pretty quickly. if it doesn’t then keep boiling and try again a few minutes later.
remove from the heat and pour into prepared jars. wipe rims, apply lids and screw on bands. process in a boiling water canner for 10 – 20 minutes.
when time is up, remove from canner and let jars cool. 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.
this made 8 – 8oz. jars, 3 – 4oz. jars, and 1 random jar that i think is 14 ounces.
this may be the prettiest color jam i have ever made. i can’t get enough of the vibrant pink color.
the husband is pushing for me to open up a canning etsy shop. what do you think? i think i would need lots of taste testers and apparently they are not hard to find