Ingredients
Equipment
Method
- Sanitize jars and lids by washing in hot soapy water, then keeping jars hot in a 200°F oven or hot water until ready to fill.
- Prepare your canner by filling with water and heating to a rolling boil while you prepare the watermelon lemonade mixture.
- Strain watermelon juice thoroughly through fine mesh strainer or cheesecloth to remove all seeds and pulp for smooth consistency.
- Combine ingredients in a large, heavy-bottomed pot and bring watermelon juice, bottled lemon juice, and sugar to a full rolling boil, stirring constantly.
- Maintain boiling for 2 minutes while stirring continuously to ensure sugar is completely dissolved and mixture is properly heated.
- Fill hot jars using canning funnel, leaving exactly ¼ inch headspace measured from the rim to the surface of the liquid.
- Remove air bubbles by running a plastic knife around the inside edges, then wipe jar rims clean with damp cloth to ensure proper seal.
- Apply lids and rings by centering lids on jars and screwing rings on fingertip-tight (don't over-tighten).
- Process in water bath for exactly 10 minutes once water returns to rolling boil, ensuring jars are covered by 1-2 inches of water.
- Cool and check seals by removing jars to towel-lined counter, listening for the "pop" of sealing, and checking that lids don't flex when pressed after 24 hours.
Notes
Important Safety Note: This recipe follows safe canning principles by ensuring proper acidification. Always use bottled lemon juice for consistent acidity levels.