Watermelon Preserves

Watermelon Preserves


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


2 h 25 m servings 66 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


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

Your rating



  1. 12 Ratings


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...

This did not end up tasting at all watermelon-y to us, just very strongly lemon flavored. I love the idea, but in reality, it was a big disappointment to my family. If you like lemon a lot, yo...

This made 2-1/2 pints for me. They set like preserves should...not too thick, more like a thick pancake syrup perhaps. The flavor is great and my dad liked them. Of course, so far, everyone has ...

Great recipe but I made a few adaptions based on prior reviews. I used about 2.5 lbs of watermelon rind ( was about 1 1/4 of a small sugar baby watermelon), 4.5 cups of sugar, 2 navel oranges th...

i agree there's too many lemons. my grandmother was famous for her watermelon preserves, and made it almost exactly the same, but with only one lemon, and about 1/2 tsp of cloves. as kids, we co...

Just finished making these. Got five half pints. They look beautiful so far and they are all sitting except for one that is in the fridge for us to try tonight. I tried a little from the pot and...

My watermelon stayed in chunks that are pretty solid and don't spread like preserves should. I'd suggest finely dicing or pureeing before cooking. I used two lemons and the whole recipe got quit...