Picture a sunny summer day, where the sweet scent of ripe watermelon fills the air.
There’s something about watermelon jam that captures the essence of those lazy afternoons. It’s a simple, yet delightful treat that’s surprisingly easy to make.
As the ingredients meld together, the mixture transforms into a luscious spread that’s perfect for breakfast or dessert.
Let’s bring this delightful jam to life!
Kitchen Tools Required
- 1 large saucepan
- 1 blender
- 1 fine mesh strainer
- 1 wooden spoon
- 1 ladle
- 4 sterilized jars with lids
Ingredients
- 4 cups watermelon pulp, seeded and chopped
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 packet fruit pectin
Cook & Prep Time
To create a timeline for making watermelon jam while efficiently managing your time, you can follow this schedule:
- Reading and Preparation (15 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all the necessary equipment and ingredients.
- Prep Work (15 minutes)
- Seed and chop the watermelon to get 4 cups of pulp.
- Puree the watermelon pulp in the blender until smooth.
- Strain the blended watermelon through a fine mesh strainer into the saucepan to remove excess pulp.
- Cooking (1 hour)
- Add sugar and lemon juice to the watermelon juice in the saucepan and stir well.
- Bring the mixture to a boil over medium heat, stirring occasionally (about 10-15 minutes).
- Once boiling, stir in the fruit pectin and continue to boil for another minute.
- Remove the saucepan from the heat and skim off any foam from the surface.
- Jar Filling and Cooling (30 minutes)
- Use the ladle to pour the hot jam into sterilized jars, leaving some headspace.
- Seal the jars with lids.
- Let the jars cool to room temperature.
- Resting (12 hours)
- Refrigerate the jars for at least 12 hours to allow the jam to set.
Recipe Instructions
Place the watermelon pulp in a blender and puree until smooth.
Strain the blended watermelon through a fine mesh strainer into the saucepan to remove excess pulp.
Add sugar and lemon juice to the watermelon juice in the saucepan and stir well.
Bring the mixture to a boil over medium heat, stirring occasionally.
Once boiling, stir in the fruit pectin and continue to boil for another minute.
Remove the saucepan from the heat and skim off any foam from the surface.
Use the ladle to pour the hot jam into sterilized jars, leaving some headspace.
Seal the jars with lids and let them cool to room temperature.
Once cooled, refrigerate the jars for at least 12 hours to allow the jam to set.
Serve the watermelon jam as a spread for bread or a topping for desserts.
Serving Tips
- Spread on Toast: Enjoy the sweet and invigorating flavor of watermelon jam on a slice of warm, buttery toast for a delightful breakfast treat.
- Topping for Yogurt: Add a dollop of watermelon jam to plain or vanilla yogurt for a fruity twist to your morning or snack-time routine.
- Filling for Pastries: Use watermelon jam as a filling for pastries or croissants to create a unique and tasty dessert experience.
- Pair with Cheese: Serve watermelon jam alongside a cheese platter, especially with creamy cheeses like brie or goat cheese, to balance the sweetness with savory notes.
- Enhance Smoothies: Mix a spoonful of watermelon jam into your favorite smoothie for an extra burst of fruity sweetness.
Storage
Store watermelon jam in sterilized jars.
Seal tightly with lids.
Keep in a cool, dark place or refrigerate.
Consume within a year for best quality and flavor preservation.
Freezing
To freeze watermelon jam, transfer it to freezer-safe containers, leaving headspace.
Seal tightly and label with the date.
Thaw in the refrigerator before use for best texture and flavor.
Reheating
Reheat watermelon jam gently on low heat to preserve its texture and flavor.
Stir occasionally and add a splash of water if needed to prevent sticking and guarantee smooth consistency.
Final Thoughts
Watermelon jam is a delightful and versatile condiment that can enhance a variety of dishes.
With its vibrant color and revitalizing flavor, it’s perfect for spreading on toast or using as a topping for desserts.
The process of making watermelon jam is straightforward, requiring minimal ingredients and equipment.
Remember to take your time during the preparation to guarantee the best results.
Proper sterilization of jars is essential for preserving the jam and guaranteeing safety.
Once your jam has set, it can be stored in the refrigerator and enjoyed over time.
Experiment with the sugar levels based on the natural sweetness of your watermelon, and consider adding a pinch of salt to bring out the flavors.
With patience and care, you can create a delicious homemade watermelon jam that everyone will love.
Frequently Asked Questions
Can Watermelon Jam Be Made Without Pectin?
Yes, you can make jam without pectin. Use ripe fruit to boost natural pectin. Simmer longer for a thicker consistency. Taste the sweet aroma as it bubbles, transforming into a luscious, velvety spread you’ll adore.
How Can I Make Watermelon Jam Less Sweet?
To make it less sweet, reduce sugar and add a splash of lemon juice. You’ll balance flavors beautifully, creating a tangy delight. Taste as you go, ensuring each spoonful offers a revitalizing, vibrant burst of flavor.
Is It Possible to Use Other Fruits With Watermelon in the Jam?
You can blend other fruits like strawberries or raspberries with watermelon for a delightful twist. Their natural tartness balances watermelon’s sweetness, creating a vibrant, aromatic jam. Experiment with textures and flavors for a truly unique spread.
How Can I Fix Runny Watermelon Jam?
You can thicken runny jam by cooking it longer, allowing excess water to evaporate. Add a bit more pectin or a squeeze of lemon juice. Stir gently, savoring the aroma as the jam thickens beautifully.
Can I Use Frozen Watermelon for the Jam?
You can use frozen watermelon, but it might release more liquid. Make certain you reduce it properly to achieve the desired consistency. As it cooks, the sweet aroma fills your kitchen, promising a vibrant, summery delight.
Watermelon Jam
Equipment
- 1 large saucepan
- 1 Blender
- 1 Fine mesh strainer
- 1 Wooden spoon
- 1 Ladle
- 4 sterilized jars with lids
Ingredients
- 4 cups watermelon pulp seeded and chopped
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 packet fruit pectin
Instructions
- Place the watermelon pulp in a blender and puree until smooth.
- Strain the blended watermelon through a fine mesh strainer into the saucepan to remove excess pulp.
- Add sugar and lemon juice to the watermelon juice in the saucepan and stir well.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Once boiling, stir in the fruit pectin and continue to boil for another minute.
- Remove the saucepan from the heat and skim off any foam from the surface.
- Use the ladle to pour the hot jam into sterilized jars, leaving some headspace.
- Seal the jars with lids and let them cool to room temperature.
- Once cooled, refrigerate the jars for at least 12 hours to allow the jam to set.
- Serve the watermelon jam as a spread for bread or a topping for desserts.
Notes
