Mouth Watering Jelly

One year, my husband and I had more watermelons than we knew what to do with. There were too many for us to eat without having to throw some out. We tried calling our friends and family, but no one wanted them, even though they were free. So, I found a recipe for watermelon jelly. I wrinkled up my nose with the thought of how that would taste, but I was out of ideas on what to do with all that watermelon, so I printed out the recipe and got started. First, you will need to gather all the ingredients and equipment that you will use throughout this process. You will need four cups of chopped watermelon (without the seeds or rind), three and a half cups of sugar, three tablespoons of lemon juice( fresh or store bought), one package of dry no sugar needed pectin, jar grabber (to pick up the hot jars), jar funnel, one five quart or larger pot, one two quart pot, one large spoon, one ladle, one water bath canner (huge pot with a lifting rack to sanitize the jars of watermelon jelly after filling), eight 8 ounce jelly jars with lids and bands, one food processor or blender, one small bowl. I went out to the garden to pick out a nice ripe watermelon. If you don’t have a garden of your own, you can find a watermelon at your local farmers market or grocery store. Wash the outside of your watermelon with cold water. Before you cut your watermelon in half, fill the water bath canner up about three fourths of the way full with water and put it on the stove over high heat. Now you can cut the watermelon open and start scooping out the contents. Ideally, you make one inch balls, cubes or chunks so they will blend up easier in your blender or food processor. Remember to take the seeds out before you go to the next step. You will need four cups of chopped watermelon. Next, place the chopped watermelon in a blender or food processor. Cover