• Cooking Time: 30 minutes plus cooling
• Servings: 4 half pint jars
• Preparation Time: 20 minutes
• 4 cups diced watermelon, seeds picked out (slightly overripe is fine)
• 3 1/2 cups sugar
• 2 Tablespoons lemon juice
• 3 oz. liquid pectin

1. Put watermelon in blender and puree.
2. You should wind up with 2 cups of watermelon puree.
3. Put puree, sugar and lemon juice in 6 to 8 quart pot, kettle or Dutch oven.
4. Bring to a full rolling boil (a boil that cannot be stirred down) stirring constantly with a long handled wooden spoon.
5. Add pectin all at once, continuing to stir constantly.
6. Bring to another full rolling boil; boil 1 minute.
7. Remove from heat and skim off foam.
8. Pour into half pint jars, leaving 1/4 to 1/2 inch headspace, and seal.
9. Wipe rims, adjust lids and allow to cool completely in cool dark place free from drafts.

I got this recipe from the wife of the man who owns a local fruit stand. She says that she spreads this jelly on a hot biscuit, adds a tiny sprinkle of salt and it tastes like summer.