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Recipe Category / Preserves and Marmalades

Watermelon jelly

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Vegan Diet

    Diet based on vegetables, legumes and green leaves. It excludes foods such as meat, fish, mollusks, dairy products, eggs, honey and their by-products.

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.


  • Use a large pot to make the jelly. Preferably stainless steel, but definitely not an aluminum one. Combine the watermelon puree, sugar and lemon juice in the pot. Stir often. Make sure you use the largest pot you have, even if it may seem too big, so that the froth doesn’t boil over while cooking.
  • Boil the mixture over high heat. If you have a thermometer, check the temperature of the mixture. It should reach 104* C (219* F). If you don’t have one, you can try the frozen plate test. When you think the marmalade is ready, place a teaspoonful onto a small plate that has been chilled in the freezer. Tilt the plate sideways. When the marmalade is thick enough and doesn’t run down the plate, it’s ready.
  •  Stir as often as possible to make sure it doesn’t stick to the bottom of the pot.
  • Add the pectin and boil for 4 more minutes.
  • Remove from heat. Transfer the marmalade to clean, sterilized jars. Do not fill jars all the way to the top. Leave about 1 ½ cm from the rim, empty.
  • Wipe down the exterior of the jars and the rim. Cover with cap and close securely.
  • Serve on slices of bread, along with a some feta cheese and some fresh mint leaves.


To remove the watermelon flesh, cut away the rind and pick out the seeds. Puree in a blender. Weigh 1.400 g of the puree to be used in the recipe… and drink the rest!

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Nutrition information per 100 gr.

Calories (kcal)
28 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
1 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
1 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
53 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
150 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
1 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
2 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
1 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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