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RECIPES

A watermelon website just would not be complete without some delicious, mouth-watering watermelon recipes. Here you’ll find dozens of recipes that will be a treat to your pallet, and improve your health.

No more throwing away the rind of your watermelons. High in Citrulline, watermelon rinds can be turned into tasty and healthy salads, desserts, soups, sauces, and cakes.

ENJOY!

Tuesday
May312011

Watermelon Summer Jam Preserves

Ingredients

         

 

  • 3 cups sugar 
  • 1-1/2 cups finely chopped seeded watermelon (do not puree)
  • 1/4 cup lemon juice
  • 3/4 cup water
  • 1 package (1-3/4 ounces) powdered fruit pectin

 

 

 


 

Directions

 

  1. In a bowl, combine sugar, watermelon and lemon juice. Let stand for 10 minutes, stirring occasionally.
  2. In a saucepan, combine water and pectin. Bring to a boil; boil for 1 minute, stirring constantly. Add to the watermelon mixture; stir constantly until the sugar is completely dissolved, about 3 minutes.
  3. Ladle into jars. Cover and let stand at room temperature until set, about 24 hours. Store in the refrigerator up to 3 weeks. Yield: 4 cups.

 



Nutrition Facts: 1 serving (2 tablespoons) equals 84 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 21 g carbohydrate, trace fiber, trace protein.

 


 

Hot water Bottle Processing

 

  1. Now you want to process your filled jelly jars to seal them. You need a large canning pot or kettle large enough to submerse the jars. You can buy a canning pot that comes with a metal basket made to hold the jars and lift them out. If you don't have one of these any kettle or pot deep enough to submerse the jars with 2-3 inches of water over the tops is ok.
  2. Don't stack the jars in the hot water bath. Plan to process them in batches of 4 to 6 jars depending on how many your pot holds without crowding.
  3. Start the water heating in this pot on a back burner while the jelly is cooking.
  4. Start timing the processing once the water is boiling. You want the jars to stay in 10 minutes for each batch.
  5. If you don't have the canner with the basket for lifting, use a jar lifter. Regular tongs aren't wide enough to grip the jars and you really don't want to drop one and splash boiling water on yourself or any bystanders.
  6. Once the jars start cooling you'll hear an occasional loud pop. This is the jar sealing. After all the jars have cooled completely check the seal by pressing on the center of the lid. If it pops up and down slightly, it didn't seal.
  7. You can refrigerate the unsealed jars and use those up first if there are only one or two. Or you can re-wipe the rims and start the hot water process over again.
  8. Now all that is left is to chill and enjoy your jellies. These recipes are a great way to hold onto a little bit of summer all year long. The pretty colors look beautiful in a basket for a homemade gift too.

Tuesday
May312011

Watermelon All-Natural Jam with NO Preserves

A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.

 

Ingredients

 

  • 2 pounds watermelon
  • 3 cups white sugar
  • 3 lemons - rinsed, sliced and seeded
  • 1/4 cup raspberries (optional)

 

 

 


Directions

 

  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 heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

 


 

Hot water Bottle Processing

 

  1. Now you want to process your filled jelly jars to seal them. You need a large canning pot or kettle large enough to submerse the jars. You can buy a canning pot that comes with a metal basket made to hold the jars and lift them out. If you don't have one of these any kettle or pot deep enough to submerse the jars with 2-3 inches of water over the tops is ok.
  2. Don't stack the jars in the hot water bath. Plan to process them in batches of 4 to 6 jars depending on how many your pot holds without crowding.
  3. Start the water heating in this pot on a back burner while the jelly is cooking.
  4. Start timing the processing once the water is boiling. You want the jars to stay in 10 minutes for each batch.
  5. If you don't have the canner with the basket for lifting, use a jar lifter. Regular tongs aren't wide enough to grip the jars and you really don't want to drop one and splash boiling water on yourself or any bystanders.
  6. Once the jars start cooling you'll hear an occasional loud pop. This is the jar sealing. After all the jars have cooled completely check the seal by pressing on the center of the lid. If it pops up and down slightly, it didn't seal.
  7. You can refrigerate the unsealed jars and use those up first if there are only one or two. Or you can re-wipe the rims and start the hot water process over again.
  8. Now all that is left is to chill and enjoy your jellies. These recipes are a great way to hold onto a little bit of summer all year long. The pretty colors look beautiful in a basket for a homemade gift too.

Tuesday
May312011

Watermelon and Blue Cheese Salad

From Country Living

This recipe has been tested by Country Living

This summertime salad was created by Jean-Georges Vongerichten, owner of Jean Georges in New York City.

 

Ingredients


 

  • 24 cube(s) (1 1/4-inch) seedless watermelon, from about a 4- to 5-pound mini seedless watermelon
  • 3 ounce(s) high-quality blue cheese, crumbled
  • 2 tablespoon(s) extra-virgin olive oil
  • Sea salt, preferably Maldon, to taste
  • Cracked white pepper, to taste

 



 

Directions

 

  1. Divide watermelon cubes among 4 serving plates. Crumble blue cheese on top and drizzle with olive oil. Season generously with salt and pepper and serve.