Watermelon and Lemon Marmalade
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Watermelon and Lemon Marmalade

This recipe for watermelon and lemon marmalade is sweet and tart with a deep red color. This is a great way to preserve excess watermelons from the garden and they make stunning presents for marmalade lovers.

With only 3 ingredients, this is a simple recipe which doesn’t require any added pectin. The jars are processed in a water bath canner which will ensure the marmalade will be good for up to 2 years.

The ingredients are easily adjusted depending on the amount of watermelon you have available. It is important to measure out the flesh after cutting as you will need an equal amount of sugar to watermelon.

Makes 5 ½ x 1 Pint (500ml) Jars. This recipe is both gluten and dairy free.

Continue reading for money saving ideas, tips on sterilizing jars, testing for gelling point, and processing in a water bath canner. There is also a PDF version of this recipe at the end of the post which can be printed or saved to your device to save on paper.

*The Nutrition Facts label above should be used as a guide only. The amounts can change depending on the brands you use. To reduce the fat content always try to buy reduced fat products and lean meat when you can afford it. Look for reduced salt products and low sugar without artificial sugar replacements.

What is a water bath canner?

Water bath canners are simply a large stockpot with an elevated rack in the bottom to keep the jars off the bottom of the pan. The stockpot needs to be tall enough to fit the rack, jars and to have 1 inch of water above the jars.

This Granite Ware Porcelain Canner with rack is great value and highly rated on Amazon. (Paid link)

Are you looking for more canning recipes? Try these recipes for Mandarin (Tangerine) Marmalade Jam, Pear Preserves with Lemon or Old Fashioned Bread and Butter Pickles.

Sterilizing Jars and Lids

Place jars on a rack in a tall saucepan then fill each jar with hot water so they don’t float.  Continue filling the saucepan with water until the level is above the jars.  Place the lids in the water then bring to a boil.

Continue to boil for 10 minutes then remove from the heat and carefully take out of the water with clean tongs emptying the water out of the jars.  Place jars and lids on a baking tray then place in an oven preheated to at least 100°C (215°F) until ready to fill.

How to sterilise jars and lids

Testing for Gelling Point

To test for gelling point place a plate in the freezer.  Remove the plate once cold then place a line of marmalade on the plate. Leave it for a minute then run your finger through the middle.  If it doesn’t run back into place then it is ready.

Filling Jars and Processing

Immediately fill hot sterilised jars once gelling point is reached.  Clean any jam from around the outside of the rim with a clean cloth then screw on the lids firmly.  Place the jars on the rack in the tall saucepan the jars were sterilised in.  Cover with an inch of water then boil for 5 minutes. Start timing after the pot begins to boil.

Remove from the water bath immediately then leave to cool.  The lids may pop as they cool which indicates a good seal. Label with today’s date and the contents then store in a cool dry place out of direct sunlight.  If stored correctly watermelon and lemon marmalade will keep for up to 2 years.

For more tips on preserving and canning including how to tell if your canned food is spoiled, see this Food Preservation guide.

Are you looking for canning jars for this recipe? Try these beautiful Mason Canning Jars with an elegant diamond design in the glass. (Paid link)

Saving Money

Save money by making this marmalade when watermelons are in season. The best bargains can be found at the end of summer and into the fall or autumn.

If you have enough room in your yard consider growing your own watermelons. They grow easily from seed during the warmer months and should be planted after the threat of frosts has finished and the soil has warmed. For more information try this Watermelon Growing guide.

Canning season is usually from the middle of summer to the end of fall or autumn. It is best to be prepared by buying canning basics such as vinegar and sugar in bulk packs when you see them on special. There is very little difference in the quality of granulated sugar between the cheaper and more expensive brands so there isn’t any need to spend any more money on a brand name.

This guide to Creating Budget Friendly Meals covers everything from planning to making the most of in season vegetables and meat to using raw ingredients to create healthy and nutritious meals which cost less to make. A little forethought can save you a great deal of money over the course of the year.

To Print or Save this recipe for Watermelon and Lemon Marmalade, click the button below for the PDF file.

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