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.
1 (1kg) watermelon (seedless if possible)
600g (1 1/3 lb) caster sugar
3 lemons - rinsed, sliced and pips removed
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Method Prep:15min › Cook:2hr › Ready in:2hr15min
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 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.
Remove lemon with slotted spoon.
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.