Watermelon Jelly
 

4 cups seeded, diced watermelon
3 +1/2 cups sugar
2 tablespoons lemon juice
1/2 of a 6 oz. package liquid fruit pectin (1 foil pouch)

1. Place diced watermelon in a blender container or food processor bowl. Cover and blend until smooht (should have 2 cups watermelon puree). In a 6- to 8-quart kettle or Dutch oven combine watermelon puree, sugar and lemon juice. Bring mixture to a full rolling boil over high heat, stirring constantly with a long-handled wooden spoon.

Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove from heat; skim of foam. Ladle jelly into clean hot half-pint jars,
leaving1/4-inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in a cool, dark place. Yield: Makes 4 half-pints.