Description

This Watermelon Lime Jelly Preserves recipe combines fresh watermelon and zesty lime juice to create a sweet and tangy spread perfect for toast, desserts, or breakfast. The jelly is made using low sugar pectin and can be refrigerated for short-term use or canned for long-term storage. Its vibrant flavor and smooth texture offer a refreshing twist on traditional fruit preserves.

Ingredients

Scale

Base

1.5–2 kilograms seedless watermelon, rind removed and chopped

Sweetener

400–600 grams white granulated sugar

Acid

120 milliliters bottled lime juice or 180 milliliters freshly squeezed lime juice

Gelling Agent

1 box (approx. 49 grams) Sure Jell Low Sugar Pectin

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Instructions

Puree Watermelon: Process the chopped watermelon in a blender until fully puréed and smooth. Then, strain the purée through a fine mesh sieve lined with cheesecloth or a jelly strainer bag into a large bowl or jug to extract clear juice.
Measure Juice: Measure 950 milliliters (4 cups) of the strained watermelon juice for the recipe. Reserve any excess juice for other uses like beverages or smoothies.
Combine Juice, Lime, and Pectin: Transfer the measured watermelon juice to a saucepan. Add the bottled or freshly squeezed lime juice along with the pectin. Whisk thoroughly over high heat and bring the mixture to a boil.
Boil Mixture: Boil the juice, pectin, and lime mixture for 1 minute, whisking constantly to activate the pectin fully and ensure even cooking.
Add Sugar: Gradually whisk in the sugar, stirring until it is completely dissolved. Bring the mixture back to a full rolling boil and cook for an additional 1 minute to achieve proper gel consistency.
Fill Jars: Carefully ladle the hot jelly mixture into sterilized half-pint jars, leaving 6 millimeters (1/4 inch) headspace at the top.
Seal Jars: Wipe jar rims and sides with a clean kitchen towel. Secure lids and rings until fingertip tight to prepare for setting or canning.
Cool and Set: Allow the jars to cool at room temperature. The jelly will thicken and set over 12–24 hours.
Refrigerate for Short-term Use: If not canning, refrigerate the jelly and enjoy within 3 weeks.
Process Jars for Shelf Storage: To store long-term, process sealed jars in a hot water canner for 10 minutes (or 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, and store properly sealed jars in a cool, dry place for up to 18 months.

Notes

Use seedless watermelon for a smoother jelly without unexpected seeds.
Adjust sugar quantity between 400 to 600 grams based on sweetness preference and ripeness of watermelon.
Fresh lime juice imparts a brighter flavor, but bottled lime juice works fine for convenience.
Ensure jars and lids are properly sterilized to prevent spoilage when storing long-term.
For those living at high altitudes (above 1,800 meters), increase canning time to 15 minutes.
Reserved watermelon juice can be used for smoothies, cocktails, or other beverages.