This is the perfect jelly to serve over cream cheese on crackers. The taste of the sweet watermelon is followed by the bite of the lemon pepper and finished with sweet mint. It is delicious. Read all about my trip to see Bradford Watermelons.
6-8 cups Bradford Watermelon chunks
4 tsp. lemon pepper
4 tsp. dried mint
3/4 cups red wine vinegar
6 tbls. lemon juice concentrate
1 package Sure-Jell powdered pectin
7 1/2 cups sugar
In a large stock pot, add the watermelon chunks, and mash slightly. Add the lemon pepper, dried mint, red wine vinegar, lemon juice and Sure-Jell. Heat to a rolling boil (one that doesn't stop when stirring). Add sugar all at once and return to a rolling boil, stirring to prevent sticking, for one (1) full minute.
Remove from heat and ladle jelly into sterilized mason jars leaving 1/4-inch head-space. Cover with lids and rings and process in a boiling water bath 10 minutes.
Remove jars and let cool on a kitchen towel on your counter top 24 hours. Store in pantry up to one year. Open jars need to be refrigerated.
Cooks note - watermelon jellies take a bit of time to set up. Do not be surprised if it is not fully set up until the next day.
Yield: 4 - 12 oz jars and 2 - 8 oz jars or 8 - 8 oz. jars
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