Truvía® Watermelon Jelly

Dave Smith Recipe

By Dave Smith DaveSSmith1

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!


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

Ingredients

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