This fruity jelly is perfect for summer! Try it on ice cream, pudding, custard, and panna cotta.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

*Tip

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

49 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium. 11 mg potassium; 13 g carbohydrates; 0 g fiber; 12 g sugar; 0 g protein; 0 g trans fatty acid; 28 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 1 mcg folate; 0 mcg vitamin b12; 1 mg calcium; 0 mg iron;

Reviews