*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.