Watermelon Jelly



4 cup Seeded, diced Watermelon

3-1/2 cup sugar

2 tbsp. lemon juice

1/2 of a 6 oz. pkg. liquid fruit pectin [1 foil pouch]



Place diced watermelon in a blender container or food processor bowl. Cover
and

blend or process until smoth [should have 2 cups watermelon puree]. In a 6
to 8

quart kettle or Dutch oven combine the watermelon puree, sugar, and lemon
juice.

Bring the mixture to a full rolling boil [a boil that cannot be stirred
down]

over high heat, stirring constantly with a long handled wooden spoon. Stir
in

the pectin all at once. Return mixture to a full rolling boil; boil hard for
1

min., stirring constantly. Remove kettle or Dutch oven from heat; skim off

foam. Ladle jelly into clean, hot half pint jars, leaving 1/4 inch head
space.

Wipe jar rims; adjust lids. allow to cool completely away from drafts, then

store in cool, dark place. Makes 4 half pints