• Use the juice from the watermelon by pressing the watermelon flesh through a fine mesh strainer or use a blender and strain through the mesh strainer afterward.
• In a 6 to 8 quart stainless steel pot combine the watermelon juice, sugar and lemon juice. Bring the mixture to a full rolling boil over high heat, stirring constantly.
• Stir in the pectin all at once. Return mixture to a full rolling boil,  boil hard for 1 minute, stirring constantly with a wire whisk to avoid clumping of the pectin. Take off heat. Skim off foam.
• Ladle jelly into sterlized jars leaving 1/4" head space. Process in a boiling water bath canner for 10 minutes at a full boil.
• Makes 6  half-pints.

Or for a firmer set:

• *Pomona Pectin is available at the SB Canning store
• Use the juice from the watermelon by pressing the watermelon flesh through a fine mesh strainer or use a blender and strain through the mesh strainer afterward.
• In a 6 to 8 quart stainless steel pot add the watermelon juice. Bring the mixture to a full rolling boil over high heat, stirring constantly.
• Add the calcium water to the lemon juice and add to pot. Next mix the pectin with the sugar and add the pectin/sugar mix as you are stirring.
• Return mixture to a full rolling boil,  boil hard for 1 minute, stirring constantly with a wire whisk to avoid clumping of the pectin. Take off heat. Skim off foam.
• Ladle jelly into sterilized jars leaving 1/4" head space. Process in a boiling water bath canner for 10 minutes at a full boil.
• Makes 6  half-pints.