Made a batch for my 80 yr old daddy as he was wanting some watermelon rind preserves and I didn't want to waste the rest of the watermelon. It was a HUGE hit with him. Thank you so much for the recipe! 😍 God bless from north Texas 🙏🏻❤
Just letting you know: today was my first time to ever make jelly and I made your watermelon jelly along side of you today! Thank you. I get so sad in the winter & watermelon is my favorite thing to eat during summer so maybe I won’t get the blues. ❤
Thank you so much ! I just made this watermelon jelly last night, following your recipe, it tastes delicious, incredible!! I never had watermelon jelly before. Had it with toast this morning and I love it! Thanks again, many blessings.
I do love the way you say it’s a lot of work but you can do it. I just made a batch of cantaloupe jam and now I’m making some peach jam tomorrow I will try my hand at some watermelon Jelly wish me luck
One more thing real fast are you against putting a little butter in that to keep the foam down and if so what is it because of experience or you just never tried it.😊
Thank you so much for the recipe of the watermelon jelly recipe love it last year so I'm doing it again love you for that God Bless you sweet lady that for sharing this with me. Thank thank you so much my family and friends love it too
New subscriber here! Heyfrom Louisiana! My husband just cut open a watermelon 🍉I told him I bet I could make some jelly with it. He said never heard of it before but I’ll bet it’ll be good . So that’s when I decided to go to RU-vid to see if anyone had a video on it and you were the one that come up first. Got your recipe wrote down and probably will be making watermelon jelly next week as soon as I get all my supplies ready. I’ve made muscadine jelly before and it was so delicious 😋 I can’t wait to try this. Thank you for making a step by step video on this.
I've been trying to find a sugar substitute too but haven't as of yet. Keep checking back on the corn cob jelly, I made some earlier this year but don't have any extra cobs to use right now. Maybe I'll make a video ;)
Love your video. ❤ I have a question though. I've made several jellies and jams but most recipes I've used call for 1 packet of pectin per 6 cups of fruit juice. Is there a reason you use 3? Is it because watermelon juice is thinner than say strawberry or blackberry??
This was a Charleston Gray watermelon that we grew, been around forever. It is an heirloom variety and originated in South Carolina, USA in 1954. You can use any sweet watermelon variety for watermelon jelly.
Looks delish🖒 hard to hear you speak though would probably be better sound if you had a collar or shirt mic. Your room is very big your working in so your sound is very weak.
I WANT TO ASK YOU IF I USE THE LIQUOR SURE JELL IN A BOX THAT HAS 2 PACKAGES IN IT I put 3 boxes of that in my watermelon jelly is that right please let me know .thank you for sharing
@@DownOnTheHomestead yes, I realized that and tried to think about that before pushing post; it's tough to get good audio right, but I look forward to trying watermelon jelly soon, going to make some this weekend
I guess you could. I'm wondering if your jelly would be cloudy if it wasn't strained as well. It would probably taste great anyway. Let me know how it turns out.
The SureJell directions don't mention 1/2 pints, pints or quarts. They actually say to water bath for 5 minutes (for MY altitude) but I process them for 10. If "I" were doing quarts, I would do them at 10 minutes but that's up to you 🙂 Hopefully doing quarts won't affect them "setting up". Let me know how it turns out.
I found this and copied for you. Liquid pectin is added to the cooked fruit and sugar mixture immediately after it is removed from the heat. Powdered pectin is added to the unheated crushed fruit. Liquid and powder pectin cannot be interchanged in a recipe. Also, 2 pouches liquid = 4 Tb or 1 pouch (1.75 oz) powdered pectin. I have never used liquid pectin, only powder. Let me know how it went.
The recipe I use calls for lemon juice. I found this info for you: ~ To set, jam needs the right balance of acid and pectin. High-acid fruits include citrus, cherries, green apples, pineapple, raspberries and plums. If you're using low-acid fruits, such as rhubarb, apricots, peaches and strawberries, you need to add lemon juice. ~ so not sure about watermelon. I guess you can try it but I would probably use the lemon. It's doesn't taste 'lemony' at all. Hope this helps.
@@DownOnTheHomestead I made your jellies and I did use less of the lemon and it turned out perfect . the taste of the melon remained . instead of red , I used a golden yellow melon . thank you . I'm sure friends will enjoy this , as I give these away for gifts at the holiday season . Baskets
Will you text me your family so I can get to you I can't fine you sometime please help me keep up with you love to watch you cook and canning thank you
