Simple watermelon jam, easy to make and full of flavor. A perfect spread capturing the summer flavors.
I’ve been making watermelon rind jam for years now, but figure that it never occurred to me to use the watermelon pulp for making jam or jelly…
We eat lots and lots of watermelons in summer, but basically just as they are, fresh, juicy, preferably refrigerator cold. I might make a refreshing watermelon feta salad from time to time or some Greek yogurt popsicles, but that’s about it!
I couldn’t be happier with the result. The jam is sweet and mellow and aromatic, and it looks really pretty. Perfect to make when you buy a huge watermelon, and you are worried you might not be able to eat it all in time.
Table of contents
The texture of the jam
- When making watermelon jam, you might have the problem of it not getting so easily set as other preserves, which are made with fruit or berries containing more pectin.
- Watermelon is very watery, and that might cause a problem sometimes.
- But not in this case. I’ve made three small batches of this jam recently, and they all turned out great.
- The texture is soft yet very thick and spreadable.
- It is preferable to buy a seedless watermelon; it will make things easier. Otherwise, make sure you remove all the seeds before blending the watermelon.
- Even seedless watermelons contain a few seeds; even if they are not black seeds, you will probably still find the soft white ones.
- You can leave those and blend the melon as it is, but for a really nice and smooth spread, I like to strain the pureed watermelon before starting.
- Watermelon: ripe and sweet, preferably seedless.
- Granulated sugar
- Pectin: I use powdered pectin, 12 tablespoons for this amount. (Amazon affiliate link). I always use pectin sold in larger jars or packages; it is the only one available here.
- Lemon juice
- Remove the black seeds, if necessary.
- Cube the watermelon.
- Blend the pulp with an immersion blender (or in the food processor).
- Strain through a sieve to remove the white seeds, optional.
- Place into a large pot with the sugar and lemon juice. Stir well.
- Bring to a boil.
- Sprinkle the pectin on top and whisk in carefully to make sure that there are no clumps.
- Bring to a boil again, turn down the heat and simmer for about 20 minutes, stirring often.
- Check to see if the preserves are set. Remove the pot from the heat while you do that so that it doesn’t overcook.
- If it is not set yet, continue simmering for 5 more minutes, then check again.
Place a small plate in the freezer before you begin preparing the jam.
After 20 minutes, pour a very small amount of jam on the plate, about ½ teaspoon or so.
Place in the freezer for 2-3 minutes.
Check by pushing the jam with your finger; if it wrinkles slightly and separates it is done.
If the jam is still rather liquid and comes back together after you push it, continue cooking it, then check again.
You can do it in a water bath canner or a large pot.
Store in a dark cool place; the watermelon jam will keep for about one year.
How to serve it?
- Serve it for breakfast on Breakfast Rolls, Oat Bread Without Yeast, or any bread, of course.
- Serve it with crepes or pancakes.
- Or on German Waffles.
- Fill donuts.
- Make cakes: Romanian Cake Harlequin, Jam Crumble Cake, Layered Cake with Walnuts.
- Stir into yogurt, Homemade Müsli, or Buckwheat Porridge.
Other easy jams
- 1 kg pureed watermelon 2.2 lbs/ about 4 cups, Note 1
- 750 g granulated sugar 1.7 lbs/ 3 ¾ cups,
- juice of 1 large lemon or two smaller
- 12 tablespoons powdered pectin Note 2
- Preparations: Place a small plate in the freezer, you will need it to check if the jam is ready. Remove the black seeds from the watermelon, if necessary. Remove the rind. Chop and puree the watermelon pulp with an immersion blender. Strain through a sieve to remove the white seeds, optional.
- Add pectin: Place in a large pot with the sugar and lemon juice. Bring to a boil. Sprinkle the pectin on top and whisk it in carefully to make sure that there are no clumps.
- Cook jam: Bring to a boil again, turn down the heat and simmer for about 20 minutes, stirring often.
- Check to see if the jam is set. Remove the pot from the heat while you do that so that it doesn't overcook. Pour a tiny amount of jam on the plate, about ½ teaspoon or so. Place in the freezer for 2-3 minutes. Check by pushing the jam with your finger; if it wrinkles slightly and separates, it is done. If the jam is still rather liquid and comes back together after pushing it, continue cooking for about 5 minutes, then check again.
- Transfer: Pour the jam into sterilized jars and seal.
- If desired, can it in a water bath canner or large pot.
- Preferably a seedless watermelon, it means less work.
- Check the pectin’s package instructions as well.