Dave Smith Recipe

Truvía® Watermelon Jelly

By Dave Smith DaveSSmith1


Recipe Rating:
Serves:
2 1/ pints
Cook Time:

Dave's Story

Nothing says summertime to me like watermelon. Honestly though, I will eat watermelon in the dead of winter, if it's available to me. I switch-up sugar for the Truvía® Baking Blend just look at the Calories count!

Getting creative a few years ago, I saw a watermelon rind pickles at a local street festival, and I thought why can't I make watermelon jam? I got to work, and though it seemed to take a lot of watermelon, the results were amazing!

Ingredients

6 c
watermelon, seedless, pureed
2 c
truvía® baking blend
1/2 c
lemon juice, fresh
1 pkg
fruit pectin, powdered

Directions Step-By-Step

1
Combine watermelon puree, sugar and lemon juice in a large, non-reactive pot. Bring to a boil and let it boil vigorously until the temperature of mixture reaches 220 degrees F.
2
Add the powdered pectin and boil for an additional five minutes.
3
Remove from the heat and pour into clean, 1/2 or 1/4 pint sterilized jars. Wipe rims, apply lids and screw on bands. Process in a boiling water bath for 10 minutes.
4
After ten minutes, remove from canner and let jars cool completely. When the jars are cool enough to handle, test seals. Store in a cool, dark place for up to one year.
5
***** using Truvía® Baking Blend= 760 Calo over sugar= 3,040 Calo

About this Recipe

Course/Dish: Jams & Jellies
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #watermelon, #truvia


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14 Comments

user
Dave Smith DaveSSmith1
Aug 19, 2014
I feel the same way but you first need to understand that Truvia is one of the most natural (I too could not use artificial sweeteners, didn't like the taste) it use the Stevia plant and is not a artificial at all. The extract comes from the leaves of the stevia plant, which was discovered hundreds of years ago in Paraguay and has been used worldwide for decades. Truvía® stevia leaf extract is a high purity and consistent sweetener containing the best tasting parts of the stevia leaf. I'll have to go back and look it up but I think it called for 4 cups.

Maybe get a free sample of truvia and try it first.
user
Ann Cosner Csandra
Aug 18, 2014
How much sugar would I use instead of Truvia? I do not believe that any artifical sweetner is healthy for you, they all give me an upset stomach. The jelly sounds great and I would love to make it.
user
Emily Bartholomew Emily_Bartholomew
Sep 7, 2013
Ok, yeah i used regular sugar and I increased the amount. Today, I bought a candy thermometer...so, if I decide to reboil, I take it I would open all the cans and pour them into the pot and boil till 220 degrees then recan??? Would I need to add any other ingredients to it in the reboil? Also, would I be able to use the same jar lids or would I have to get different flat top lids for the jars...using the same rings.
user
Dave Smith DaveSSmith1
Sep 7, 2013
2 things here did you use the (truvía® baking blend) O I see you use regular did you increase the amount of sugar and yes you really need to have a candy thermometer when making jelly it take a long time to reach 220F. You can still re-boil it but it must reach 220F. Is this the first time making jelly? You can read up on canning, jellies, and candy making to help you. Yes get a candy thermometer.
user
Emily Bartholomew Emily_Bartholomew
Sep 6, 2013
I tried making this this afternoon. I was really looking forward to it. The only issue I am having is that it is sealed in the jars and it hasn't gelled yet. Is there anything I may have done wrong? I followed the directions...the only thing I can think of is where I was supposed to boil to 220 degrees. I do not own a thermometer so I do not know how hot it was when it was boiling. I know it was boiling like crazy and it was starting to foam on top. I also used regular sugar instead of Truvia mainly because I had forgotten it at the store and didn't want to go back and get it. Any ideas on why it didn't gel??