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Watermelon Lime Jelly Preserves Recipe

Watermelon Lime Jelly Preserves Recipe
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★★★★★

5 from 18 reviews

This refreshing Watermelon Lime Jelly Preserves recipe captures the vibrant flavors of summer with sweet watermelon and tangy lime. Perfect for spreading on toast or using in desserts, this low-sugar jelly is easy to make and can be preserved for long-term storage using water bath canning.

Ingredients

Scale

Primary 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

  1. Prepare Watermelon Juice: 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 to remove pulp and seeds.
  2. Measure Juice: Measure out 950 milliliters (4 cups) of the strained watermelon juice. Reserve any excess juice for another use, such as refreshing drinks or smoothies.
  3. Combine Juice, Lime, and Pectin: Transfer the measured watermelon juice to a saucepan. Add lime juice and the box of Sure Jell Low Sugar Pectin. Whisk thoroughly over high heat and bring the mixture to a boil, ensuring the pectin dissolves thoroughly.
  4. Initial Boil: Boil the juice-pectin-lime mixture for 1 minute while whisking constantly to activate the pectin’s gelling properties.
  5. Add Sugar and Boil Again: Gradually whisk in the sugar, stirring continuously to dissolve. Bring the mixture back to a full rolling boil and cook for an additional minute to ensure proper thickening and sweetness.
  6. Fill Jars: Carefully ladle the hot jelly mixture into sterilized jars, leaving about 6 millimeters (1/4 inch) of headspace at the top of each jar to allow for expansion.
  7. Clean Jars and Cap: Wipe the rims and sides of the jars with a clean kitchen towel to remove any residue. Secure lids and rings until fingertip tight to ensure a proper seal.
  8. Cool and Set: Allow the jars to cool at room temperature. The jelly will thicken and set over 12–24 hours. If not canning, refrigerate and enjoy within 3 weeks for best quality.
  9. Optional: Water Bath Canning: For shelf storage, process the sealed jars in a hot water canner for 10 minutes (increase to 15 minutes if above 1,800 meters elevation). Transfer jars to a towel-lined surface, leaving 2.5 centimeters between them. After cooling, check seals. Refrigerate any jars that did not seal properly, while sealed jars can be stored in a cool, dry place for up to 18 months.

Notes

  • Use seedless watermelon for a smooth jelly without seeds to strain.
  • Adjust sugar quantity between 400 to 600 grams depending on taste preference and watermelon sweetness.
  • Freshly squeezed lime juice can be used instead of bottled for a brighter flavor.
  • Ensure jars and lids are properly sterilized to prevent spoilage if canning for shelf storage.
  • If not canning, always refrigerate jelly and consume within three weeks.
  • At elevations above 1,800 meters (6,000 feet), increase boiling time during water bath canning for safety.

Nutrition

Keywords: watermelon jelly, lime jelly, preserves, summer jelly recipe, low sugar jelly, fruit preserves, water bath canning, homemade jelly

Find it online: https://platedbyemma.com/watermelon-lime-jelly-preserves-recipe/