Watermelon Jam
Simple watermelon jam, easy to make and full of flavor. A perfect spread capturing the summer flavors.
Servings: 4 medium jars
Calories: 892kcal
Ingredients
- 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
Instructions
- 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.
Notes
- Preferably a seedless watermelon, it means less work.
- Check the pectin's package instructions as well.
Nutrition
Serving: 1jar | Calories: 892kcal | Carbohydrates: 232g | Protein: 1g | Sodium: 90mg | Fiber: 3g | Sugar: 204g