Watermelon Preserves

Watermelon Preserves

11

"A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins."

Ingredients

2 h 25 m {{adjustedServings}} servings 66 cals
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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
  2. In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Footnotes

  • Note
  • You may also include 1 cup of grated pineapple, and cook for 15 minutes longer if desired.
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Reviews

11
  1. 12 Ratings

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This is a good recipe for a different kind of preserve. It is beautiful to look at. I made a few changes though, and would make a few more the next time I make it. First, I used one orange an...

With adjustment for cooking only 1 hour (even at high elevation, 7200 ft.), this came out just fine. Doesn't taste a lot like watermelon - more like citrus "marmelade"; but that could be becaus...

I think this recipe is wrong - it seems as though the mixture should boil for only 1 hour. I followed the directions to a T and after 2 hours the mixture was very burned. I think with only 1 h...