• 1 (1kg) watermelon
  • 600g caster sugar
  • 3 lemons – rinsed, sliced and seeds removed


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 heavy stockpot, 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 sterilized jars and seal. Check the seals after a few hours. Process any unsealed jars in a water bath.

Refrigerate preserves after seal is broken.

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