Last Updated on 26/06/2020 by Adina
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, 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.
- 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 the 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.
How to make?
- 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.
- Remove the black seeds, if necessary. Cube.
- Blend the pulp with an immersion blender or in the food processor.
- Strain through a sieve to remove the white seeds, optional.
- Place in a large pot with the sugar and lemon juice. Stir well.
- Bring to a boil.
- Sprinkle the pectin over the insides of the pot 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.
How to check if the jam is set?
- 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 it 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.
Other easy jams:
- 1 kg/ 2.2 lbs/ about 4 cups pureed watermelon
- 750 g/ 1.7 lbs/ 3 ¾ cups granulated sugar
- juice of 1 large lemon (or two smaller)
- 12 tablespoons powdered pectin
- 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.
- Place in a large pot with the sugar and lemon juice. Bring to a boil. Sprinkle the pectin over the insides of the pot and whisk it 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 jam is set. Remove the pot from the heat while you do that so that it doesn't overcook. 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 it separates it is done. If the jam is still rather liquid and comes back together after you push it, continue cooking for about 5 minutes, then check again.
- Pour the jam into sterilized jars and seal.
Nutrition Information:Yield: 4 Serving Size: 1 jar
Amount Per Serving: Calories: 892Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 90mgCarbohydrates: 232gFiber: 3gSugar: 204gProtein: 1g
Nutrition information isn’t always accurate.