Sunday, August 18, 2013

Watermelon-Lime Jam

Ever forgot about a watermelon? What a bummer. I decided to turn my forgotten melon (that was past it's yummy prime) into 16 jars of jelly. I highly recommend not waiting 'till after the prime, because even with the addition of the lime that "past prime" taste comes through just a tad, but it's still good. Watermelon is a large, cheap fruit, even in Alaska, and has a very summery taste, so I'm happy to add this jam/jelly recipe to my collection of "must make" every year.

Watermelon-Lime Jam yields 8 pints
12 c watermelon pulp
~Blend the pulp for jam (stick blender time) or strain through cheese cloth or a pillowcase if you want to make jelly with no watermelon seeds. I don't mind little white seeds, so we went with jam. Less work.~
Put your blended watermelon in a pot then add:
2 c lime juice (I used bottled)
15 tsp calcium water (5Tbl)
~Heat to a boil.~
While heating watermelon mix in a bowl:
3 c sugar
12 tsp Pomona Pectin (4Tbl)
~After watermelon boils add sugar and pectin mix. Stir vigoursly for one to two minutes until all dissolved. Return to a boil and remove from heat.

Ladle into hot jars. Adjust 2 piece lids and process in a water-bath canner for 10 minutes.

*Recipe note: When I made mine, I didn't get enough of a jell in my jam, so I increased the recipe I'm posting here, I realized I had not accounted for the extra 2 cups of lime juice, so I think this recipe should work just right.*

Two half pints of watermelon-lime jam.

Taste test time: Watermelon lime tastes like summer. Not so intense like the raspberry rhubarb next to it. Nice and sweet and light with just a tad of kick from the lime. Would be perfect on an English muffin. As you can see it's a light pink and you can see how the spoon sunk down into my jar because I didn't use enough calcium or pectin, so I increased the amount for the recipe listed above.

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