Recipe Information
Yield: About 3 small jars
Prep Time: 20 minutes
Cook Time: About 30 minutes
Skill Level: Beginner
Preserving Method: Short boil, refrigerator or short pantry storage
Ingredients
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2 kg ripe watermelon flesh, seeds removed
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2 tablespoons freshly squeezed lime juice
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1½ teaspoons powdered pectin
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450 g granulated sugar
Step-by-Step Method
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Prepare the juice
Cut the watermelon into chunks and blend until completely smooth. Pour through a fine sieve into a bowl, allowing the clear juice to pass through. Measure 700 ml juice. -
Start the jelly base
Pour the juice into a wide saucepan and whisk in the powdered pectin. Bring slowly to a boil, stirring constantly so the pectin dissolves evenly. -
Add sugar and lime
Add the sugar and lime juice. Stir well and return to a full rolling boil that cannot be stirred down. Boil for 2 minutes exactly. -
Test for set
Remove from the heat and test on a cold plate. The jelly should thicken and wrinkle lightly when pushed. -
Jar the jelly
Skim off any surface foam. Pour into warm sterilised jars and seal immediately.
Practical Tips
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Use very ripe watermelon for best flavour and colour.
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Powdered pectin is essential here as watermelon contains almost none naturally.
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A wide pan improves evaporation and clarity.
Serving Suggestions
This jelly is lovely spooned over yoghurt, served with soft cheeses, or used as a glaze for fruit tarts. It also works well as a light breakfast spread.
Storage and Reheating
Store sealed jars in the refrigerator for up to 6 weeks. Once opened, keep chilled and use within 2 weeks. Jelly does not require reheating.
