- In a 6- to 8-quart heavy pot combine raspberries and the water. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Cool slightly. Transfer mixture to a blender or food processor. Cover and blend or process until pureed. Pour pureed berries into a fine-mesh sieve set over a large bowl; stir and press on fruit with a large spoon to remove juice. Discard seeds and pulp. You should have about 1 1/3 cups juice.
- In a blender or food processor combine watermelon and lemon juice. Cover and blend or process until smooth. Pour mixture into a fine-mesh sieve set over a large bowl; stir and press on fruit with a large spoon to remove juice. Discard pulp. You should have about 2 1/3 cups juice. Combine the watermelon juice and raspberry juice; measure and, if needed, add enough water to equal 4 cups.*
- In the same pot stir together the 4 cups juice mixture and sugar. Bring to boiling, stirring to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
- Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
From the Test Kitchen
The amount of juice you get from your watermelon and raspberries may vary. The key is to only use 4 cups of liquid. If you have excess juice, discard the extra or save for another use. If you don't have enough juice, add water to make 4 cups.
Nutrition Facts (Watermelon-Raspberry Jelly)
- Per serving:
- 49 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 0 mg sodium ,
- 13 g carb. ,
- 0 g fiber ,
- 12 g sugar ,
- 0 g pro.