• 6 cups watermelon, rind removed
  • 1/2 cup white balsamic vinegar
  • 4 Tbsp lemon juice
  • 5 cups granulated sugar
  • 1 stem fresh lemongrass, chopped
  • 2 pouches (each 3 oz) liquid pectin
  1. Add watermelon to a large stainless steel saucepan. Crush watermelon with a potato masher and heat gently (medium-low) for about 5 minutes. Remove from heat and crush thoroughly.
  2. Transfer juice to a large bowl, filtering it first through a colander lined with several layers of dampened cheesecloth. Let stand for at least 2 hours.
  3. Transfer 2 cups of watermelon juice to a clean and deep stainless steel saucepan. Add lemongrass to a tea ball strainer (if preferred). Stir in vinegar, lemon juice, sugar, and lemongrass to juice, heating mixture over high heat and stirring constantly.
  4. When mixture reaches a full boil, stir in pectin. Boil for 1 minute, stirring constantly.
  5. Skim off foam and quickly pour hot jelly into hot canning jars, leaving 1/4 inch headspace. Process jelly for 10 minutes, cool, and store.
Recipe by Mother of a Hubbard at