Watermelon Lime Jelly Preserves (Print Version)

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

# 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:

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.
02 - Measure 950 milliliters (4 cups) of strained watermelon juice; reserve any excess juice for another use.
03 - Transfer measured watermelon juice to a saucepan. Add lime juice and pectin. Whisk thoroughly over high heat and bring mixture to a boil.
04 - Boil the juice-pectin-lime mixture for 1 minute while whisking constantly.
05 - Gradually whisk in the sugar, stirring to dissolve. Bring mixture back to a full rolling boil and cook for 1 additional minute.
06 - Carefully ladle hot jelly mixture into sterilized jars, leaving 6 millimeters (1/4 inch) headspace at the top of each jar.
07 - Wipe jar rims and sides with a clean kitchen towel. Secure lids and rings until fingertip tight.
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.
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:

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

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