This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 2½ hrs

Watermelon Preserves

Read Reviews (5)

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

Ingredients Edit and Save

Watch video tips and tricks

Pickled Asparagus

Sauerkraut for Canning

Grilled Fruit Skewers

Peach Crisp III

Cream Cheesy Zucchini

Easy Broccoli Salad

Watermelon Cucumber Juice

Oven-Roasted Potatoes

Strawberry Freezer Jam

Sugar and Sweeteners

Original recipe makes 5 cups Change Servings

2 pounds watermelon
3 cups white sugar

3 lemons - rinsed, sliced and seeded

Check All Add to Shopping List

Directions

Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 2 hrs 10 mins
READY IN 2 hrs 25 mins

Footnotes

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

ADVERTISE WITH US

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 and one lemon. Second, I only simmered for one hour and it was perfect. It set up beautifully. It has a good flavor but it is really more of a marmalade. The other thing is that when I was through simmering, the lemon and orange were still pretty big so I took my kitchen shears and cut through the mixture until the peel was nice size; I will do this before the simmering next time. Other than that, if you are looking for a "different" recipe, then you should definitely try this one!

—willbake4shoes

See full review »

May 10, 2007

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 because the watermelon I used wasn't that good to begin with - which is why I used it! As recipe is written, it only made a little more than 3 half-pints. I made the first batch with 2 lemons, 1 orange. I'm now cooking a 2nd batch, which I doubled, using 1 grapefruit, 2 oranges and 2 lemons. I ran all the citrus through the food processor using the grating attachment. Seeds, membranes mostly stayed above the grater; but additional seeds and membranes can be easily picked out of the pot while cooking.

—cmartcookie

See full review »

5 Ratings

Jun 12, 2004

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 hour of boil time it would be perfect. May try again!

—MASHWORTH

See full review »

Jun 20, 2011

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 turned a nose up at the thought of them...but that makes more for me!!! Was my very first time making these....easy to do. I am making a 2nd batch of a different recipe to compare...though the other didn't mention leaving any of the flesh part of the melon, so I didn't. will have to see which batch I prefer. So far it is this one...simply for ease and least ingredients. Now to compare flavors!

—Anita

See full review »

Jul 19, 2011

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, you might want to give it a try, but if you are looking for a melon flavored preserve, this probably is not the recipe for you.

—ScottFamily

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Watermelon Rind Preserves

Strawberry Preserves I

Watermelon Salsa

Grandma's Pear Preserves

Watermelon Fire and Ice Salsa

Watermelon Vodka Slush

Incredible Watermelon Pie

Cool Watermelon Slushes

Watermelon Sherbet

Watermelon and Pineapple Salsa

ADVERTISE WITH US

Nutrition

Calories
66 kcal
3%

Carbohydrates
17.6 g
6%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.5 g
2%

Protein
0.2 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Watermelon Preserves

Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories: 66
Calories from Fat: < 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium < 1mg < 1 %
Potassium 37mg 1 %
Total Carbohydrates 17.6g 6 %
Dietary Fiber 0.5g 2 %
Protein 0.2g < 1 %
** Sugars 16.4g
Vitamin A 3 %
Vitamin C 13 %
Calcium < 1 %
Iron 1 %
Thiamin 2 %
Niacin < 1 %
Vitamin B6 1 %
Magnesium 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.