Watermelon Lime Jelly Preserves

Why Make This Recipe

Watermelon Lime Jelly Preserves are a delightful treat that combines the refreshing taste of watermelon with the zesty tang of lime. This recipe is perfect for summer and is an excellent way to preserve the flavors of juicy watermelon. Making your own jelly allows you to control the ingredients and enjoy a delicious spread without any additives or preservatives.

How to Make Watermelon Lime Jelly Preserves

Ingredients

• 1.5–2 kilograms seedless watermelon, rind removed and chopped
• 400–600 grams white granulated sugar
• 120 milliliters bottled lime juice or 180 milliliters freshly squeezed lime juice
• 1 box (approx. 49 grams) Sure Jell Low Sugar Pectin

Directions

1. Process the chopped watermelon in a blender until fully puréed and smooth.
2. Strain the purée through a fine mesh sieve lined with cheesecloth or a jelly strainer bag into a large bowl or jug.
3. Measure 950 milliliters (4 cups) of strained watermelon juice; reserve any excess juice for another use.
4. Transfer the measured watermelon juice to a saucepan. Add the lime juice and pectin. Whisk thoroughly over high heat and bring the mixture to a boil.
5. Boil the juice-pectin-lime mixture for 1 minute while whisking constantly.
6. Gradually whisk in the sugar, stirring to dissolve. Bring the mixture back to a full rolling boil and cook for 1 additional minute.
7. Carefully ladle the hot jelly mixture into sterilized jars, leaving 6 millimeters (1/4 inch) headspace at the top of each jar.
8. Wipe the jar rims and sides with a clean kitchen towel. Secure the lids and rings until fingertip tight.
9. Allow the jars to cool at room temperature. The jelly will thicken and set over 12–24 hours. Refrigerate and enjoy within 3 weeks if not canning.
10. For shelf storage, process sealed jars in a hot water canner for 10 minutes (15 minutes above 1,800 meters elevation). Transfer to a towel-lined surface, leaving 2.5 centimeters between jars. Once cooled, check seals. Refrigerate any unsealed jars; store sealed jars in a cool, dry place for up to 18 months.

How to Serve Watermelon Lime Jelly Preserves

Watermelon Lime Jelly Preserves are great on toast, bagels, or crackers. You can also use it as a topping for ice cream or yogurt. For a refreshing drink, mix some jelly with sparkling water for a fruity beverage.

How to Store Watermelon Lime Jelly Preserves

Store the sealed jars in a cool, dry place for up to 18 months. If you’ve opened a jar, keep it in the refrigerator and use it within 3 weeks.

Tips to Make Watermelon Lime Jelly Preserves

• Make sure to use seedless watermelon for a smoother jelly.
• Freshly squeezed lime juice can enhance the flavor, but bottled lime juice works well too.
• Ensure the jars are properly sterilized before filling them with jelly to prevent spoilage.

Variation

You can add a hint of mint for a fresh twist. Simply add a few sprigs of fresh mint when boiling the jelly and strain them out before ladling into jars.

FAQs

1. Can I use any type of watermelon?
Yes, but it’s best to use seedless watermelon for a smoother jelly.

2. How long does the jelly take to set?
The jelly usually takes 12–24 hours to thicken and set at room temperature.

3. What can I do with leftover watermelon juice?
You can enjoy it as a refreshing drink, use it in smoothies, or mix it into cocktails.

Watermelon Lime Jelly Preserves

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A delightful summer treat combining refreshing watermelon with tangy lime, perfect for preserving the flavors of juicy watermelon.

• Total Time: 30 minutes
• Yield: 4 cups 1x

Ingredients

Scale 1x2x3x

• 1.5–2 kilograms seedless watermelon, rind removed and chopped
• 400–600 grams white granulated sugar
• 120 milliliters bottled lime juice or 180 milliliters freshly squeezed lime juice
• 1 box (approx. 49 grams) Sure Jell Low Sugar Pectin

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Instructions

1. Process the chopped watermelon in a blender until fully puréed and smooth.
2. Strain the purée through a fine mesh sieve lined with cheesecloth into a large bowl or jug.
3. Measure 950 milliliters (4 cups) of strained watermelon juice; reserve any excess juice for another use.
4. Transfer the measured watermelon juice to a saucepan. Add the lime juice and pectin. Whisk thoroughly over high heat and bring the mixture to a boil.
5. Boil the juice-pectin-lime mixture for 1 minute while whisking constantly.
6. Gradually whisk in the sugar, stirring to dissolve. Bring the mixture back to a full rolling boil and cook for 1 additional minute.
7. Carefully ladle the hot jelly mixture into sterilized jars, leaving 6 millimeters (1/4 inch) headspace at the top of each jar.
8. Wipe the jar rims and sides with a clean kitchen towel. Secure the lids and rings until fingertip tight.
9. Allow the jars to cool at room temperature; the jelly will thicken and set over 12–24 hours. Refrigerate and enjoy within 3 weeks if not canning.
10. For shelf storage, process sealed jars in a hot water canner for 10 minutes (15 minutes above 1,800 meters elevation). Transfer to a towel-lined surface, leaving 2.5 centimeters between jars. Once cooled, check seals. Refrigerate any unsealed jars; store sealed jars in a cool, dry place for up to 18 months.

Notes

Make sure to use seedless watermelon for a smoother jelly. Freshly squeezed lime juice can enhance the flavor, but bottled lime juice works well too. Ensure the jars are properly sterilized before filling them with jelly to prevent spoilage.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Preserves
• Method: Canning
• Cuisine: American
• Diet: Vegan

Nutrition

• Serving Size: 1 tablespoon
• Calories: 50
• Sugar: 10g
• Sodium: 0mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg