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Watermelon Lime Jelly Preserves

Featured in: Sweet treats for any occasion

Watermelon and lime come together to make a fresh, fruity spread with vibrant color and summery flavor. The watermelon is puréed, strained, and simmered with bottled or fresh lime juice and low sugar pectin for a luscious jelly. Carefully jar the mixture, let it set, or can for longer storage. Enjoy this sweet spread on toast, biscuits, or in baked goods. Its refreshing flavor and beautiful hue make it a standout addition to your pantry and breakfasts.

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Updated on Tue, 01 Jul 2025 20:13:16 GMT
A person is scooping watermelon out of a jar and placing it on a plate. Pin it
A person is scooping watermelon out of a jar and placing it on a plate. | myhomemaderecipe.com

Nothing tastes quite like summer as much as watermelon jelly. This recipe is a playful twist on classic jams and is a perfect way to capture the sun-ripe sweetness of watermelon for months to come. With a whisper of lime and the vibrant color of peak season melons, watermelon jelly brings fresh flavor to your morning toast, yogurt bowls, or even just dolloped onto a spoon when no one's looking.

Every batch I make brings back memories of backyard picnics and sticky summer smiles. The flavor is so nostalgic that now I put up extra jars each year to gift to friends.

Ingredients

  • Fresh seedless watermelon, chopped with rind removed: Choose a melon that smells sweet and feels heavy for its size
  • White granulated sugar: This is your classic jelly sweetener and helps set the texture
  • Bottled lime juice or fresh limes: Bottled juice ensures food-safe acidity but I love the brightness of fresh-squeezed
  • Sure Jel Low Sugar Pectin: This pectin needs less sugar than classic types making the jelly fresher tasting

Instructions

Prepare the Watermelon:
Chop enough seedless watermelon to make 6 to 8 cups with rind removed. The riper the fruit the juicier your jelly will be.
Juice the Watermelon:
Blend all watermelon chunks until smooth. Strain the purée through a double layer of cheesecloth or a jelly bag. This step ensures a crystal-clear jelly without pulp.
Measure and Reserve:
Pour the strained liquid into a measuring cup. You will need exactly 4 cups of juice. Set aside any extra for a refreshing drink.
Combine and Boil Juice with Lime and Pectin:
Pour the 4 cups of watermelon juice into a large saucepan. Add the lime juice and pectin. Bring this mixture to a full boil over medium-high heat whisking constantly to dissolve the pectin.
Initial Boil:
Continue to boil the juice-lime-pectin mixture for exactly one minute. This step activates the pectin for a solid set.
Add Sugar and Final Boil:
Whisk in all the sugar at once. Stir until fully dissolved. Return to a hard boil and leave it bubbling for one more minute.
Jar the Jelly:
Ladle the scalding hot jelly mixture into clean hot jars leaving a small space at the top for headroom. Clean up any drips on the rim with a towel.
Seal and Store or Can:
Place lids on each jar screwing them until fingertip tight. For refrigerator jelly just chill and allow 12 to 24 hours for a perfect set. For long term storage process jars in a boiling water bath as needed for your altitude.
A jar of watermelon chunks is being scooped out with a spoon. Pin it
A jar of watermelon chunks is being scooped out with a spoon. | myhomemaderecipe.com

My favorite part is the first taste test on a warm biscuit It always surprises me how pure and gentle the watermelon flavor remains. My kids now insist on helping with the jarring so it is become a real family tradition in our kitchen.

Storage Tips

Watermelon jelly keeps up to three weeks in the refrigerator Once opened always use clean utensils to avoid introducing bacteria If properly canned and sealed jars will last in a cool dark spot for up to eighteen months.

Ingredient Substitutions

If you can not find Sure Jel Low Sugar Pectin try Ball brand low sugar pectin The lime juice can be swapped for bottled lemon juice if preferred For a slightly tropical spin try adding a splash of coconut water to the juice before boiling.

Serving Suggestions

Spoon over Greek yogurt for a tangy breakfast layer Warm gently and drizzle on pancakes or waffles Use as a filling for thumbprint cookies or in cake layers

Cultural Notes

Fruit jellies like this have long been a way to extend fleeting summer flavors into the winter months Watermelon jelly is an old Southern favorite though every cook has their own secret twist Passing these recipes down feels like sharing a piece of the season itself.

A glass jar of watermelon salsa is being scooped into a bowl. Pin it
A glass jar of watermelon salsa is being scooped into a bowl. | myhomemaderecipe.com

This jelly is summer in a jar and makes a beautiful edible gift. Enjoy every juicy spoonful!

Frequently Asked Questions

→ Can I use fresh lime juice instead of bottled?

Yes, fresh lime juice works well, but ensure you use the correct quantity—about 3/4 cup for the best results.

→ Is this suitable for water bath canning?

Absolutely. Process jars in a hot water canner for 10 minutes (or 15 at high altitude) for safe long-term storage.

→ How do I know the jelly has set?

The spread typically sets within 12-24 hours. It should thicken and no longer be runny when fully cooled.

→ How long does it last in the fridge?

Once opened or if refrigerated immediately, the spread should be enjoyed within 3 weeks for best freshness.

→ What can I serve this with?

It's delicious on toast, biscuits, paired with cheese, or as a topping for desserts and breakfast items.

→ Can I adjust the sugar content?

Yes, but use low sugar pectin as specified, and adjust sugar to taste, keeping set quality in mind.

Watermelon Lime Jelly Preserves

Fresh watermelon and lime combine for a sweet, tangy spread ideal for toast, desserts, or breakfast.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Leila

Category: Desserts

Difficulty: Intermediate

Cuisine: Modern American

Yield: 8 Servings (Approximately 4–5 half-pint jars)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Base

01 1.5–2 kilograms seedless watermelon, rind removed and chopped

→ Sweetener

02 400–600 grams white granulated sugar

→ Acid

03 120 milliliters bottled lime juice or 180 milliliters freshly squeezed lime juice

→ Gelling Agent

04 1 box (approx. 49 grams) Sure Jell Low Sugar Pectin

Instructions

Step 01

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.

Step 02

Measure 950 milliliters (4 cups) of strained watermelon juice; reserve any excess juice for another use.

Step 03

Transfer measured watermelon juice to a saucepan. Add lime juice and pectin. Whisk thoroughly over high heat and bring mixture to a boil.

Step 04

Boil the juice-pectin-lime mixture for 1 minute while whisking constantly.

Step 05

Gradually whisk in the sugar, stirring to dissolve. Bring mixture back to a full rolling boil and cook for 1 additional minute.

Step 06

Carefully ladle hot jelly mixture into sterilized jars, leaving 6 millimeters (1/4 inch) headspace at the top of each jar.

Step 07

Wipe jar rims and sides with a clean kitchen towel. Secure lids and rings until fingertip tight.

Step 08

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.

Step 09

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 up to 18 months.

Notes

  1. Straining the watermelon purée removes excess pulp, ensuring a clear jelly texture.
  2. Do not add sugar before boiling with pectin, to preserve proper gel structure.
  3. Always use bottled lime juice for consistent acidity when canning.

Tools You'll Need

  • Blender
  • Fine mesh sieve or jelly strainer bag
  • Large saucepan
  • Measuring jug
  • Sterilized preserving jars with lids
  • Ladle
  • Hot water canner (optional, for canning)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 56
  • Total Fat: ~
  • Total Carbohydrate: 14 g
  • Protein: ~