Watermelon Jelly

Directions

1. 1
   Food process or blend watermelon until completely smooth. That should make about 2 C of juice.
2. 2
   At this point I strain mine, but you do have to.
3. 3
   In a 6- to 8-quart 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.
4. 4
   Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly.
5. 5
   Take off heat. Skim off foam.
6. 6
   Ladle jelly into clean hot half-pint jars, leaving 1/4-inch head space.
7. 7
   Process in a boiling water bath canner for 10min. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half-pints.
8. 8
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