truvía® watermelon jelly
(2 ratings)
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!
(2 ratings)
yield
2 1/ pints
cook time
30 Min
Ingredients For truvía® watermelon jelly
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6 cwatermelon, seedless, pureed
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2 ctruvía® baking blend
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1/2 clemon juice, fresh
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1 pkgfruit pectin, powdered
How To Make truvía® watermelon jelly
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1Combine 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.
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2Add the powdered pectin and boil for an additional five minutes.
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3Remove 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.
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4After 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.
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5***** using Truvía® Baking Blend= 760 Calo over sugar= 3,040 Calo
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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