How to Make Watermelon Jam

Prepare Watermelon Base

Transform fresh watermelon into a jamming-ready consistency.

Activate Pectin Setting

Combine fruit with setting agents for proper preservation.

Achieve Rolling Boil

Cook mixture precisely to reach ideal jam consistency.

Preserve Properly

Can or store jam using food-safe methods for longevity.

Baking Tips

Choose a seedless watermelon for easier preparation, or strain the crushed watermelon to remove seeds.

For a deeper red color, select a watermelon with vibrant red flesh rather than pale pink.

Test the jam's setting point by placing a small amount on a chilled plate - it should wrinkle when pushed with your finger.

If you prefer a smoother jam, pulse the crushed watermelon in a food processor before cooking.

For a fun variation, add 1/4 teaspoon of cinnamon or a tablespoon of balsamic vinegar for complex flavor notes.

Watermelon Jam

Name: Watermelon Jam
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 cups (8 half-pint jars)
Cuisine: American
Ingredients: 8 cups watermelon flesh, seeds removed and cubed; 1/4 cup fresh lemon juice; 4 cups granulated sugar; 1 package (1.75 oz) powdered fruit pectin; 1 tablespoon lime zest; 1/2 teaspoon butter (to reduce foaming, optional); 1/4 teaspoon salt; 1 tablespoon vanilla extract (optional); 1-2 tablespoons finely minced fresh mint leaves (optional)

A unique and refreshing homemade jam that captures the essence of summer watermelon in a spreadable form. This bright, sweet preserve is perfect for spreading on toast, serving with cheese, or using as a cake filling.

Prep Time

30 Minutes

Cook Time

45 Minutes

Total Time

1H15 Minutes

Chef

JUE

Ingredients

Custard Cream

8 cups watermelon flesh, seeds removed and cubed

1/4 cup fresh lemon juice

4 cups granulated sugar

1 package (1.75 oz) powdered fruit pectin

1 tablespoon lime zest

1/2 teaspoon butter (to reduce foaming, optional)

1/4 teaspoon salt

1 tablespoon vanilla extract (optional)

1-2 tablespoons finely minced fresh mint leaves (optional)

Instructions

Prepare water bath canner and sterilize jars if planning to can the jam for long-term storage.

In a large bowl, crush watermelon chunks with a potato masher until juicy but still with some texture.

Measure 6 cups of the crushed watermelon (including juice) and transfer to a large, deep pot.

Add lemon juice and pectin to the watermelon. Stir to combine.

Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent scorching.

Add sugar all at once and butter (if using). Return to a full rolling boil, stirring constantly.

Boil hard for exactly 1 minute, then remove from heat.

Skim off any foam from the surface. Stir in lime zest, salt, and vanilla or mint if using.

Ladle hot jam into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, apply lids and rings.

Process in a water bath canner for 10 minutes (adjust for altitude if necessary). Or cool completely and refrigerate if not canning.

Watermelon Jam

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Watermelon Jam

Watermelon Jam

Ingredients

Instructions