Watermelon preserve

    2 hours 15 min

    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.

    34 people made this

    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 in English (20)


    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


    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!  -  27 Jun 2006  (Review from Allrecipes US | Canada)


    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.  -  10 May 2007  (Review from Allrecipes US | Canada)