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If you’re on the hunt for a bright, refreshing spread that bursts with summer’s juiciest flavors, the Watermelon Lime Jelly Preserves Recipe is your new best friend in the kitchen. This vibrant jelly captures the sweet, watery essence of ripe watermelon perfectly balanced with a lively zing of fresh lime juice. It’s not just any jelly; it’s a celebration of sunshine in a jar, ready to brighten up your breakfasts, snacks, and even some unexpected dishes that are begging for a touch of fruity charm.
Ingredients You’ll Need
This Watermelon Lime Jelly Preserves Recipe is delightfully straightforward, relying on just a handful of essential ingredients that each play a vital role. From the natural sweetness and juiciness of watermelon to the tart surprise of lime juice, everything works together to create a beautifully balanced preserve that’s as tasty as it is elegant.
- Seedless Watermelon (1.5–2 kilograms): The star of the show, providing sweet, juicy flavor and the jelly’s stunning pink color.
- White Granulated Sugar (400–600 grams): Sweetens the jelly while helping it to set properly—adjust based on your sweetness preference.
- Bottled or Fresh Lime Juice (120–180 milliliters): Adds a bright, citrusy kick that balances the sweetness and enhances the overall flavor.
- Sure Jell Low Sugar Pectin (1 box, approx. 49 grams): Essential for achieving the perfect jelly texture, this pectin ensures a firm set without overloading on sugar.
How to Make Watermelon Lime Jelly Preserves Recipe
Step 1: Prepare and Strain the Watermelon Juice
Begin by blending the chopped seedless watermelon until it becomes a smooth puree. Straining this puree through a fine mesh sieve lined with cheesecloth or a jelly strainer bag removes the pulp, leaving you with a vibrant, silky watermelon juice that forms the base for your jelly. This step is crucial for a clear, glossy final product.
Step 2: Measure Your Juice
Measure out exactly 950 milliliters (4 cups) of the strained watermelon juice to ensure your jelly sets perfectly. If you have extra juice left over, save it for smoothies or a chilled summer drink—the freshness should never go to waste!
Step 3: Combine Juice, Lime, and Pectin
Pour the measured watermelon juice into a saucepan and add the lime juice along with the box of Sure Jell Low Sugar Pectin. Whisk everything together thoroughly over high heat. This mixture needs to heat evenly and come to a vigorous boil to activate the pectin’s setting power.
Step 4: Boil the Juice Mixture
Maintain a rolling boil for 1 full minute while whisking constantly. This step ensures the pectin is properly incorporated and ready for the sugar, which is key to a jelly with the ideal consistency.
Step 5: Add Sugar and Boil Again
Gradually whisk in the sugar, allowing it to fully dissolve before increasing the heat again. Bring the mixture back to a strong rolling boil and cook for an additional 1 minute. This final boil helps the sugar and pectin work together to form the jelly’s perfect set.
Step 6: Fill and Seal Your Jars
Carefully ladle the hot jelly into sterilized jars, leaving about 6 millimeters (1/4 inch) of headspace to allow for expansion. Clean any drips from the rims with a kitchen towel before sealing the jars with lids and rings tightened just fingertip-tight.
Step 7: Cool and Let It Set
Allow your filled jars to cool at room temperature. Over the next 12 to 24 hours, the jelly will thicken beautifully. If you’re not planning to can for shelf storage, just refrigerate and enjoy within three weeks for the freshest taste.
Step 8: Optional Water Bath Canning
If you want your Watermelon Lime Jelly Preserves Recipe to last for the long haul, place the sealed jars in a hot water canner for 10 minutes (or 15 minutes if you live over 1,800 meters in elevation). Cool them on a towel-lined surface with space between each jar, then check seals before storing in a cool, dry spot for up to 18 months. Any jars that didn’t seal properly should be refrigerated and consumed soon.
How to Serve Watermelon Lime Jelly Preserves Recipe
Garnishes
A dollop of this jelly atop a slice of creamy ricotta cheese or a smear on fresh cream cheese can be garnished with thin lime zest strips or tiny mint leaves. These garnishes add fresh aromas and make for a beautiful presentation, highlighting those citrus notes.
Side Dishes
The bright, fruity flavor of watermelon lime jelly pairs wonderfully with savory foods. Try it alongside soft cheeses, crusty artisan bread, or even as a glaze for grilled chicken or fish. It adds a sweet-tart contrast that elevates simple plates into unforgettable meals.
Creative Ways to Present
Beyond toast, use this jelly as a filling for thumbprint cookies or to swirl into yogurt or oatmeal bowls. For a twist, serve it as a topping on vanilla ice cream or mix it into cocktail drinks for an unexpected burst of summery flavor.
Make Ahead and Storage
Storing Leftovers
Once opened, keep your Watermelon Lime Jelly Preserves refrigerated to maintain its fresh, fruity taste. It will stay delicious and safe for up to three weeks, perfect for daily enjoyment or last-minute recipes.
Freezing
If you want to preserve the jelly longer without canning, consider freezing it in freezer-safe containers. Although the texture might soften slightly upon thawing, the vibrant flavor remains, making it handy for future spreads or sauces.
Reheating
Reheating jelly isn’t usually necessary, but if you’re using it as a glaze or sauce, gently warm it in a saucepan over low heat, stirring occasionally, until it reaches the desired consistency without boiling, which could alter the fresh flavor.
FAQs
Can I use regular lime juice instead of bottled lime juice?
Absolutely! Freshly squeezed lime juice actually adds a brighter, more vibrant note to the jelly, making the flavor more authentic and lively in this Watermelon Lime Jelly Preserves Recipe.
What if I don’t have Sure Jell pectin?
Pectin is key to achieving that perfect jelly set. If you don’t have Sure Jell, you can try another low-sugar pectin brand, but results may vary. Avoid skipping pectin entirely, or the jelly will remain runny.
How sweet should this jelly be?
The recipe allows you to adjust sugar from 400 to 600 grams depending on your sweetness preference. Since watermelon is naturally sweet, start lower, taste the boiled mixture, and add more if you like it sweeter.
Can I preserve this jelly without water bath canning?
You can refrigerate your jelly and enjoy it fresh within three weeks, but water bath canning is recommended for safe shelf storage beyond that time frame, especially if you want to keep your jars at room temperature.
Is it normal for the jelly to be slightly cloudy?
Yes! Because watermelon juice is strained but still natural, your jelly might have a gentle pink hue and a slight cloudiness, which only adds to its homemade charm and flavor.
Final Thoughts
Making your own Watermelon Lime Jelly Preserves Recipe is such a rewarding experience that captures summer’s essence in every spoonful. It’s perfect for sharing with loved ones or keeping as your secret weapon to brighten any meal or snack. Dive in, have fun, and enjoy the joyous sparkle this jelly adds to your kitchen adventures!
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Watermelon Lime Jelly Preserves Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 8 servings (approximately 8 half-pint jars)
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
Watermelon Lime Jelly Preserves are a refreshing, sweet, and tangy spread made from fresh watermelon juice, lime juice, and low sugar pectin. This easy-to-make jelly captures the vibrant flavors of summer in a jar, ideal for spreading on toast, serving with cheese, or using in desserts. With a balance of sweetness and citrusy lime, this jelly can be refrigerated for quick use or canned for long-term storage.
Ingredients
Watermelon Juice
- 1.5–2 kilograms seedless watermelon, rind removed and chopped
Other Ingredients
- 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
Instructions
- Prepare Watermelon Juice: Process the chopped watermelon in a blender until fully puréed and smooth. Strain the purée through a fine mesh sieve lined with cheesecloth or a jelly strainer bag into a large bowl or jug to extract the juice.
- Measure Juice: Measure 950 milliliters (4 cups) of the strained watermelon juice. Reserve any excess juice for another use.
- Combine Juice, Lime, and Pectin: Transfer the measured watermelon juice to a saucepan. Add lime juice and pectin, whisk thoroughly over high heat and bring the mixture to a boil.
- Initial Boil: Boil the juice-pectin-lime mixture for 1 minute while whisking constantly to activate the pectin.
- Add Sugar and Boil Again: Gradually whisk in the sugar, stirring to dissolve. Bring the mixture back to a full rolling boil and cook for an additional 1 minute to complete the jelly setting process.
- Fill Jars: Carefully ladle the hot jelly mixture into sterilized jars, leaving 6 millimeters (1/4 inch) of headspace at the top of each jar.
- Clean Jars and Cap: Wipe the jar rims and sides with a clean kitchen towel. Secure lids and rings until fingertip tight.
- Cool and Set: Allow 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.
- Optional: Water Bath Canning: For shelf storage, process sealed jars in a hot water canner for 10 minutes (15 minutes if above 1,800 meters elevation). Transfer jars to a towel-lined surface, leaving 2.5 centimeters between them. Once cooled, check seals. Refrigerate any unsealed jars; store sealed jars in a cool, dry place for up to 18 months.
Notes
- Use seedless watermelon for a smoother jelly without seeds.
- Adjust sugar quantity depending on your preferred sweetness; higher sugar aids in better preservation.
- Freshly squeezed lime juice provides a brighter citrus flavor compared to bottled juice.
- Ensure jars are properly sterilized and lids are sealed tightly to avoid spoilage during storage.
- If you prefer immediate use, refrigerate and consume within 3 weeks.
- Altitude affects water bath canning times; increase boiling time if necessary.
