Homemade Sweet Watermelon Jam (Print version)
Turn ripe summer watermelon into a bright, spreadable jam with fresh lemon juice and pectin. Perfect for toast, biscuits, or gifting in a jar.
# Ingredients:
For the jam
01 -
8 cups (1.2 kg) watermelon chunks, rind and seeds removed
02 -
3 cups (600 g) granulated sugar
03 -
1/4 cup (60 ml) fresh lemon juice
04 -
1 box (1.75 oz / 49 g) powdered fruit pectin
# Instructions:
01 -
Scoop the flesh from the rind and cut into cubes. Blend until smooth and measure out 4 cups of puree.
02 -
Whisk the powdered pectin with 1/2 cup of the sugar in a small bowl to prevent clumping.
03 -
Combine the watermelon puree, lemon juice, and pectin mixture in a wide, deep pot. Bring to a full rolling boil over medium-high heat, stirring constantly.
04 -
Stir in the remaining sugar. Return to a rolling boil and boil hard for exactly 1 minute, stirring constantly.
05 -
Remove from heat. Place a small spoonful on a cold plate and let it sit for 30 seconds. Run your finger through it; if it wrinkles and holds a trail, the jam is ready. If not, boil another 30 seconds and retest.
06 -
Ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims, apply lids and rings fingertip-tight, and process in a boiling water bath for 10 minutes. Let cool undisturbed for 24 hours before checking seals.
# Good to know:
01 -
Use a deep stockpot to contain foaming during the boil.
02 -
If a jar does not seal, refrigerate and use within 3 weeks.