This low-sugar jelly came about thanks to a goodly amount of watermelon left over from school (are you surprised?), and since I had some PureVia Granulated style stevia on hand (as well as two bright new boxes of Pomona's pectin - my personal favourite for jamming since I can use less sugar) I wanted to see if a low-sugar jelly with the infamously watery melon was possible (I also made some delicious watermelon jerky in the dehydrator, thanks to theKitchn inspiring me). Pureed melon, a touch of "real" sugar, lemon juice and the stevia went into the pot with the required Pomona's cocktail and I crossed my fingers. The result was perfect for Summer PB&Js or making a toasted bagel breakfast in the dead of winter (if you can it, like I did) - set but not so gelatinous that you can't spread it, just sweet enough with a little tang. Not to mention, it's full of natural watermelon flavour and colour!
And I didn't simply toss the rinds into the compost either - those all got saved for a few more preserved treats - and they aren't necessarily what you think!
Are you a watermelon fan, or do you have another favourite Summer fruit? Let me know in the comments.
Makes 2 1/2 cups, 20 (2-tbsp) servings
4 cups chopped watermelon, pureed (about 2 cups puree)
1 tsp calcium water (from Pomonas)
2 tbsp lemon juice
⅓ cup cup-for-cup stevia (like PureVia or Pyure)
½ cup sugar, divided
1 tsp Pomona's Universal Pectin
- Combine pureed watermelon, calcium water, lemon juice, stevia and half the sugar in a pot. Bring to a boil.
- Separately, mix the dry pectin with remaining 1/4 cup sugar.
- Stir the pectin mixture into the pot and cook back to a full boil, stirring constantly.
- Remove from heat.
- Can in a water-bath or ladle into jars and store in the fridge up to 2 months.
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 0.6 mg
Total Carbs: 7.5 g
Dietary Fiber: 0.2 g
Protein: 0.2 g