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

Scale

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

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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.