Watermelon Marmalade
Brighten up your breakfasts and desserts with the luscious sweetness of homemade Watermelon Marmalade! This unique preserve captures the vibrant flavors of fresh watermelon, perfectly balanced with tangy lemon juice and zest for a refreshing twist. Thickened with pectin for a smooth, spreadable texture, this marmalade offers a delightful way to enjoy summer’s favorite fruit all year round. With just four simple ingredients and a bit of simmering, it transforms into a glossy, jewel-toned spread that’s perfect for slathering onto toast, dolloping over yogurt, or pairing with creamy cheeses. Quick to prepare and irresistibly vibrant, Watermelon Marmalade is your next must-try recipe for adding a splash of sunshine to your pantry.
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Recipe Information
Ingredients
- 4 cups Watermelon flesh
- 2 cups Granulated sugar
- 0.25 cup Lemon juice
- 1 tablespoon Lemon zest
- 1 packet Pectin
Instructions
Cut the watermelon into chunks and remove all seeds. Measure 4 cups of watermelon flesh and blend it into a puree using a blender or food processor.
Strain the watermelon puree through a fine-mesh sieve to remove excess pulp, resulting in a smooth juice. Pour the juice into a large saucepan.
Add the granulated sugar, lemon juice, and lemon zest to the saucepan with the watermelon juice. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to dissolve the sugar.
Once the mixture begins to boil, lower the heat to medium-low and simmer for about 20 minutes, stirring occasionally to prevent sticking.
Add the pectin according to the instructions on the packet (typically mixing it into the hot marmalade) and stir thoroughly to ensure it is evenly distributed.
Increase the heat to medium-high and let the mixture boil vigorously for another 10-15 minutes, until it thickens. Perform a gel test by placing a small spoonful of marmalade on a cold plate and checking if it sets after cooling for a minute.
Once the marmalade has reached the desired consistency, remove it from the heat and let it cool for 5 minutes. Skim off any foam from the surface, if necessary.
Carefully ladle the hot marmalade into sterilized glass jars, leaving about 1/4 inch of headspace at the top. Seal the jars with lids and allow them to cool completely at room temperature.
Store the watermelon marmalade in the refrigerator for up to 3 weeks, or process the jars in a hot water bath for long-term storage.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 478.6 g | 174% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 460.4 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1143 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
