Tigress Can Jam: tart-n-tangy watermelon jelly

Since there are still few local cucurbits of any sort showing up, (ETA for local pickling cucumbers is mid to late August), and the cantaloupe experiment was not successful, a ripe quarter watermelon was balanced across the bike rack and on arrival home was mostly chopped as preparation for making this months CanJam challenge. Of course, not all of it made it as far as the cutting board, and all the rinds and seeds went to the hens.

Taking no chances this time, it is belt and suspenders, or rather vinegar and lemon juice... The "tangy watermelon jelly" recipe in the Ball Complete Guide to Home Preserving sounded like a good possibility, and the recipe looked easy to turn into a smaller batch. I halved the recipe, and left out the stalk of lemon grass as a special trip to the asian market did not appeal; the big change was to use my homemade apple pectin rather than commercial pectin packets as called for in the recipe.

Tart-n-Tangy Watermelon Jelly

3 c watermelon chunks, cut into pieces ¼ c white balsamic vinegar 2 T bottled lemon juice 2 ½ c sugar ½ c homemade apple pectin

Crush the watermelon and heat it in a pan, gently, for about 5 minutes Remove from heat and crush thoroughly Let drip through a cloth lined strainer, you should have at least 1 c juice Put everything except the pectin in a large pan and boil When the sugar is dissolved, add pectin Boil till the jelly is set Jar with ¼" head space, 10 minute processing

I'm not sure I will make this one again... it tastes only a bit melon-y and the tang of vinegar is not a favourite of mine; though it has a lovely deep amber orange color, and would make a good glaze for meat or a fruit tart. I will make the apple pectin again whenever green apples are available, (and the apple pectin can easily be turned into apple jelly*, should that be desired as a glaze or a vehicle for herbs of various sorts)

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* apple jelly from Welsh Hills Again, or from Tall Clover Farm