Truvía® Watermelon Jelly

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

The Cook

Dave Smith Recipe
x2
Cooked to Perfection
PIKESVILLE, MD (pop. 33,947)
DaveSSmith1
Member Since May 2013
Dave's notes for this recipe:
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!
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Directions

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

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Comments

1-5 of 12 comments

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user Cin Straw's Kitchen Straws - Aug 3, 2013
Sounds good. My Grandmother always made Watermelon Rind Preserves every summer.
♥PINCHED♥
user Diane Hopson Smith DeeDee2011 - Aug 3, 2013
Sounds wonderful! pinching!
user Annemarie Fussell Rie68 - Aug 13, 2013
Does this recipe use regular pectin or the low sugar variety of pectin?
user Dave Smith DaveSSmith1 - Aug 14, 2013
I used the regular pectin but I'm sure you can try the low sugar too.

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