This Watermelon Jelly Recipe is very simple and requires very little canning knowledge. (this is only my second time every canning anything.) This may not be a toast kin of jelly, But the uses for this jelly are endless. Salad dressing, on top of pancakes or waffles, Ice cream topping, Cake filling, mixed with yogurt, or on scones, biscuits or sweet rolls. and the list goes on.
---Watermelon Jelly--- 4 cups chopped up watermelon (without the seeds or rind) 3 1/2 cups sugar or half Splenda/half sugar (say, 2 cups of sugar and 1.5 cups of Splenda) 3 tablespoons lemon juice 1 package of dry no-sugar needed pectin