Watermelon JELLY canning recipe!

(Note: If you watch the whole video the directions we followed originally will get you 8 jars of watermelon syrup. But we were shooting for a jelly so we modified the recipe and that is what you will find below as that is probably what you're looking for, too. But if you would like a syrup to use on cakes or ice creams then go ahead and follow the directions I explain in the first part of the video itself.)

Time: 60 minutes

Makes: 7 HALF pint jars

Ingredients:
5 1/2 cups of pureed and seeded watermelon insides
7 cups of white sugar
1/2 cup of lemon juice
1 package of pectin

Directions:
-If you get a sweet seedless watermelon it is best and easiest. Cut the watermelon in half and scoop out chunks and put in a food processor until you have 5 1/2 cups of puree.
-Bring the watermelon to a boil and then add your lemon juice and all but 1/2 a cup of your sugar. Stir well with a whisk and bring to a boil for about 5 minutes.
-To prevent your pectin from potentially clumping mix up your pectin with 1/2 cup of your sugar in a small bowl with a whisk. After the mixture has already boiled for the first 5 minutes then add the pectin mixture to the pot and return to a boil.
-Boil your syrup mixture at a medium heat stirring frequently (not the whole time but most of the time) for 10-15 minutes. You want to see it start to thicken up on a spoon. If you feel it might not be thick enough you can boil it an additional 5 minutes, up to you.
-While it is boiling prepare your mason jars to warm them by really hot water, a dishwasher or oven warming.
-After it has boiled for 15-20 minutes with all ingredients together and has slightly thickened remove from heat and let it simmer with no heat for 5-10 minutes.
-Start your hot water bath canner to bring it to a boil.
-After mixture has sit off of heat for about 10 minutes then pour it into your mason jars with a funnel, leaving 1/4 inch head space.
-Put your lids on "finger tip tight" and put in your hot water bath canner for 10 minutes.
-Once done canning put your mason jars on a dish towel on your counter to let cool and seal, 10-12 hours, best overnight. Ours all popped within 10 minutes! I
-If you wait until the next day you will see it is a perfect jelly texture.