Watermelon Jelly

• 6 cups seeded chopped watermelon
• 5 cups sugar
• 1/3 cup white wine vinegar or white balsamic vinegar
• 1/4 cup lemon juice
• 2 to 3 drops red food coloring, optional
• 2 pouches (3 ounces each) liquid fruit pectin

1. Place watermelon in a food processor; cover and process until pureed. Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed watermelon in prepared strainer; cover with edges of cheesecloth. Let stand 10 minutes or until liquid measures 2 cups.
2. Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Stir in sugar, vinegar, lemon juice and food coloring if desired. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
3. Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

watermelon, sugar, white wine vinegar, lemon juice, coloring, pouches

Taken from www.tasteofhome.com/recipes/watermelon-jelly/ (may not work)