Best Truvía Watermelon Jelly Recipes
WATERMELON JELLY
With its beautiful color and intense watermelon flavor, this jelly preserves summer to enjoy long after the cool weather arrives. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 35m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- Place watermelon in a food processor; cover and process until pureed. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place pureed watermelon in prepared strainer; cover with edges of cheesecloth. Let stand 10 minutes or until liquid measures 2 cups., Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Stir in sugar, vinegar, lemon juice and food coloring if desired. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 27g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.
TRUVíA® WATERMELON JELLY
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!
Provided by Dave Smith @DaveSSmith1
Categories Jams & Jellies
Number Of Ingredients 4
Steps:
- 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.
- Add the powdered pectin and boil for an additional five minutes.
- 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.
- 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.
- ***** using Truvía® Baking Blend= 760 Calo over sugar= 3,040 Calo
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