Description
A delightful preserve capturing the bright flavors of watermelon and zesty lime, perfect for spreading on toast or adding to desserts.
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
Instructions
- Process 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.
- Measure 950 milliliters (4 cups) of strained watermelon juice; reserve any excess juice for another use.
- 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.
- Boil the juice-pectin-lime mixture for 1 minute while whisking constantly.
- Gradually whisk in the sugar, stirring to dissolve. Bring the mixture back to a full rolling boil and cook for 1 additional minute.
- Carefully ladle the hot jelly mixture into sterilized jars, leaving 6 millimeters (1/4 inch) headspace at the top of each jar.
- Wipe jar rims and sides with a clean kitchen towel. Secure lids and rings until fingertip tight.
- Allow jars to cool at room temperature. Jelly will thicken and set over 12–24 hours. Refrigerate and enjoy within 3 weeks if not canning.
- 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
Use ripe, sweet watermelon for the best flavor. Fresh lime juice yields a brighter taste, but bottled works too.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Preserve
- Method: Canning
- Cuisine: American