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.
Carrot Cake Jam: Luscious, naturally sweetened and packed with flavor from fresh carrots, pineapple, coconut and spices, with a hint of molasses, this jam tastes just like Carrot Cake. Perfect to spread on biscuits, breads, muffins and scones, or even appetizers.
How To Make Jam Without Pectin (2) 2 pounds washed and appropriately prepared fruit (Peel, seed, chop, etc. Weigh after preparing.) 4 to 8 oz (a gently rounded ½ to 1 cup) organic sugar 1 tablespoon freshly squeezed lemon or lime juice ¼ teaspoon Dry Zing (optional, see Flavor Maker Chart for suggestions) 1 tablespoon Wet Zing (optional, see Flavor Maker Chart for suggestions)