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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.


Entries in Watermelon Summer Jam Preserves (1)


Watermelon Summer Jam Preserves




  • 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







  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.