Directions:
- Cut the watermelon in half or quarters and cut away and discard the thick rind. Cut the flesh into 1/2 inch dice, reserving the pips.
- Grate or zest the rind from the limes and squeeze the juice, saving the used lime halves. You will need 3/4 cup of lime juice.
- Place the watermelon pips and lime halves into a muslin cloth and secure with string. Place the diced watermelon and lime rind and juice into a large saucepan or jam pan. Simmer gently for 10 minutes.
- Add the sugar and stir until it has dissolved. Boil rapidly for 5 minutes.
- Turn off the heat and stir in the liquid pectin. Skim if necessary.
- Stand covered with a loose cloth or throw something that does not allow moisture to collect and drop back into the marmalade until cool. This allows the fruit to settle so that it does not all rise to the top when bottled.
- When cool, bottle into warm dry sterilized jars and seal immediately. Label with the date and store in a cool dry place and use within 6 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 506.52 Kcal (2121 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5.19mg | 0% | |
| Potassium | 220.37mg | 5% | |
| Total Carbs | 133.12g | 44% | |
| Sugars | 119.7g | 479% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 2.03g | 4% | |
| Vitamin C | 35mg | 58% | |
| Iron | 0.9mg | 5% | |
| Calcium | 38.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 141.25 Kcal (591 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.45mg | 0% | |
| Potassium | 61.45mg | 5% | |
| Total Carbs | 37.12g | 44% | |
| Sugars | 33.38g | 479% | |
| Dietary Fiber | 0.98g | 14% | |
| Protein | 0.57g | 4% | |
| Vitamin C | 9.8mg | 58% | |
| Iron | 0.2mg | 5% | |
| Calcium | 10.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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