Watermelon preserve

Watermelon preserve


21 people made this

About this recipe: A delightful and refreshing watermelon and citrus preserve that will keep the flavour of summer handy all year. Great on toast or crumpets. Cook until the jam reaches the correct temperature.

Lesa Caruso

Serves: 40 

  • 1 (1kg) watermelon (seedless if possible)
  • 600g (1 1/3 lb) caster sugar
  • 3 lemons - rinsed, sliced and pips removed

Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

  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 preserving pan, add the prepared watermelon, sugar and lemons. Bring to the boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 105 degrees C so the jam will set.
  3. Remove lemon with slotted spoon.
  4. Transfer to hot sterilised jars and seal. Check the seals after a few hours. Process any unsealed jars in a water bath. Refrigerate preserves after seal is broken.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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Reviews (1)


Used oranges and lemons with the watermelon and kept the peel - cooked the fruit for 45 mins before adding the sugar to soften it. Refreshing! - 05 Aug 2015

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