Dave's StoryNothing 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!
watermelon, seedless, pureed
truvía® baking blend
lemon juice, fresh
fruit pectin, powdered
1Combine 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.
2Add the powdered pectin and boil for an additional five minutes.
3Remove 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.
4After 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
Dave Smith DaveSSmith1 - Aug 3, 2013
Cin Straw's Kitchen NanatomyGrands - Aug 3, 2013
Sounds good. My Grandmother always made Watermelon Rind Preserves every summer.
Diane Hopson Smith DeeDee2011 - Aug 3, 2013
Sounds wonderful! pinching!
Annemarie Fussell Rie68 - Aug 13, 2013
Does this recipe use regular pectin or the low sugar variety of pectin?
Dave Smith DaveSSmith1 - Aug 14, 2013
I used the regular pectin but I'm sure you can try the low sugar too.