Watermelon Jam question

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This is probably a stupid question, but... I found a recipe for watermelon jam. It says to ladle it into jars and let stand a roo temp for 24 hours. Then it can be stored in the fridge for 3 weeks. Can I put it in a boiling water bath so I can keep it in the pantry until I'm ready to open it? Like other jam/jelly? Fridge space is at a premium here and it seems to me that the whole point of preserving things is so they don't have to be kept in the fridge.

So, lets hear from the experts. :)

-- Kathleen (KathleenRoberts@webtv.net), May 31, 2000

Answers

I can't answer your question, but I sure would like the recipe, please. Thanks

-- Cindy (atilrthehony_1@yahoo.com), May 31, 2000.

Cindy--here it is. I thought after I make the jam I could make preserves out of the rind too. No waste!

Watermelon Jam 3 c sugar 1 1/2 c fnely chopped watermelon(not pureed) 1/4 c lemon juice 3/4 c water 1 pak (1 3/4 oz) powdered fruit pectin

Combine sugar, watermelon, and lemon juice in in a bowl. Let stand 10 minutes, stirrig occasionally.

In saucepan combine water and pectin. Bring to a boil. Boil 1 minute stirring constantly.

Add wtermelon mixture; stir constantly until sugar dissolves completely, about 3 minutes.

Ladle into jars. Cover and let stand at room temp 24 hours. Store in fridge up to 3 weeks. makes 4 cups

This came from the July/Aug 1998 issue of Country Woman magazine. Mom gave me a stack of them!:)

-- Kathleen (KathleenRoberts@webtv.net), May 31, 2000.


Kathleen, thanks for the recipe, I do have that Country Woman issue,they do have some good recipes in there. I don't see why you couldn't seal the jars. I don't waterbath jelly, Turn the jars upside down on a towel immediately after putting the lids on, for at least 5 minutes. Then turn them back up and they seal. Used to use paraffin, but it's awfully messy.

-- Cindy (atilrthehony_1@yahoo.com), May 31, 2000.

I'm not sure that cooking the watermelon for 3 minutes is long enough to make it keep on the shelf. I thought jelly had to boil for at least 10 minutes to cook it through and kill all the bacteria that may be lurking in there somewhere.

Anyone else have any thoughts? I could be wrong, but I'm lazy and hate to do a lot of work only to have things spoil.

-- Green (ratdogs10@yahoo.com), May 31, 2000.


OK, I found another recipe for watermelon JELLY. Its basically the same except you puree the melon, use a little moe sugar, and use liquid pectin. It doesn't say that it has to be refrigerated. Until its opened of course. Guess I'll try it and see what happens. Has anyone tried watermelon rind preserves? Sounds good, but I've never had them before.

-- Kathleen (KathleenRoberts@webtv.net), May 31, 2000.


Green, almost all the jelly/jam I've made (14 kinds last year- 1 was pear perserves) are boiled basically like the recipe above. the exception are dandylion and sassafrass. If you're using a cheaper pectin or apple juice you sometimes have to boil them longer. Some herb jellies take longer. ........Have you ever made rose petal jam. I made it from wild roses last year, it is really good. I made crabapple jelly with honey, delicious. If you're interested I'll post the recipe within the next couple of days, I have to find what book it's in and I've got to get stuff done before it rains. I'm sure y'all know how that is.

-- Cindy (atilrthehony_1@yahoo.com), May 31, 2000.

Kathleen, could you please give the recipe for watermelon jelly? How much more sugar? My husband loves watermelon and he loves jelly, so I'm thinking, he just might like watermelon jelly :0) Thanks in advance!

-- Sandy (tripletreefarm@hotmail.com), May 31, 2000.

Watermelon Jelly 4 c diced watermelon 3 1/2 c sugar 2 T lemo juice 1 pouch liquid pectin

Process melon in blender til smooth (you should get about 2 c). In a 6-8 qt pot combine melon with sugar and lemon. Bring to full rolling boil, stirring constantly. Stir in pctin. Return to boil, boil for 1 min stirring constantly. Remove from heat, skim off foam. Ladle into jars leaving 1/4 head space and seal.

Hope he likes it!

-- Kathleen (KathleenRoberts@webtv.net), May 31, 2000.


Cindy--I have to know how to make rose petal jelly!! And any other unique jelly/jam. Have you ever had key lime jelly--I have an old recipe from Florida. :)

-- Kathleen (KathleenRoberts@webtv.net), May 31, 2000.

Thanks so much for the recipes! I am always looking for unique jelly recipes...I'd like the rose petal jelly recipe also. We have tons of rosebushes. have any of you made rose hip jelly? I worry about sprays since my husband sprays the rosebushes on bad bug years. Any input or suggestions on this? I get so much satisfaction out of spending a day putting up preserves and jams, especially after I've picked the fruit. Guess it's that "hunter-gatherer" mentality!

-- Laura Baumgardner (lbaumgardner@blazenet.net), May 31, 2000.


My mom used to make pickles out of the rind, and they were fairly good from what I remember. I'm going to try some myself this year since I put in a melon patch.

-- Eric in TN (ems@nac.net), May 31, 2000.

Last year I decided to try rind pickles. I only tried one batch though, so I've been hoarding them all year. We planted a whole field full of watermellons this spring just so I can have my pickles.

-- Sherry k.Calloway (Calfarm@msn.com), May 31, 2000.

Let's have that rose petal jelly recipe, Kathleen!

-- Betsy (sassyweitzel@yahoo.com), June 01, 2000.

My 6 year old daughter loves rind pickles! We just tried them on a whim last year. The only thing she's anxiously awaiting in the garden is the watermelon! The rest of us could eat them but don't get to excited about it.

Anyway, for those of you who are interested, we used the recipe in the Ball Blue Book. If you need the recipe send me an e-mail.

-- Novina West (lamb@stellarnet.com), June 01, 2000.


This recipe is from Carla Emery's Encyclopedia of Country Living... Chop the petals into pieces and pack firmly into a measuring cup...You'll need 2 c. ...Cover the petals with 2c. boiling water in a pan and simmer for 10 min... Strain, keeping liquid...Add 2 3/4c. sugar and 3T. Honey(or half the amount of honey and no sugar) to the water in which the petals were cooked... Simmer, uncovered, for 30 min... Add 1t. lemon juice and the chopped petals, and simmer 30 min. more... The rose petals will have dissolved... Jar...Seal. I'm still searching for another rec. But don't have much time right now. There are a whole bunch of rose petal and hip recin this book. Another book with rose rec. is the Nitty Gritty Foodbook by Sheryll Patterson Herdt. When I find the other rec. I'll let you know.

-- Cindy (atilrthehony_1@yahoo.com), June 01, 2000.


Rose Petal Honey...Add 1c. washed rose petals to 2c. honey. Bring to a boil and remove from heat. Let sit 6 hours. Bring to boil again, remove from heat and strain. Keep honey tightly closed. Rose Hip Jam...Cut stem and blossom off rose hips. Slit and remove seeds. Blend together 1c. hips and juice of 1 lemon. Add 3/4c. warm honey, stirring and blending well. Refrigerate. Use as a spread for pancakes and bread. Rose Peta Omelette...Blend 8 eggs...1t. celery salt...Dash marjoram...1/2c. clean rose petals. Pour into a hot, greased cast- iron skillet and cover.Cook until firm on top, brown on bottom, then fold in half. Garnish with rose petals and buds... More later if you want them.

-- Cindy (atilrthehony_1@yahoo.com), June 02, 2000.

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