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watermelon jam

(3 ratings)
AshleyLynn avatar
Blue Ribbon Recipe by
Ashley Ramsey
@AshleyLynn
White Springs, PA

This homemade watermelon jam tastes like summer in a jar.

Blue Ribbon Recipe

Have you ever bought a watermelon and it's not that sweet? Don't toss it and make this watermelon jam. Made with four ingredients, this homemade jam is thick and full of watermelon flavor. Spread it over toast or a biscuit for a sweet treat at breakfast. Or, get creative and try it as a glaze for grilled chicken or fish. It's unusual and delicious!

— The Test Kitchen @kitchencrew
(3 ratings)
yield 12 serving(s)
prep time 23 Hr 30 Min
cook time 1 Hr 30 Min
method Canning/Preserving

Ingredients For watermelon jam

  • 1 lg
    watermelon
  • 1/2 c
    lemon juice
  • 4 c
    granulated sugar or sugar substitute
  • 1/3 c
    powdered pectin

How To Make watermelon jam

Test Kitchen Tips
We were able to fill 11 4 oz jars with this recipe.
  • Scoop a watermelon.
    1
    Clean and clear up your workspace because this recipe is messy and gets all over everything (if you cut a watermelon like I do). Find a ripe large watermelon. Wash the outside with cold water. Use a melon ball scoop to scoop roughly 7 cups of watermelon into a food processor or blender.
  • Puree the watermelon so you have approximately 6 cups.
    2
    Puree the watermelon so you have approximately 6 cups, adding more watermelon if needed.
  • Combine the pureed watermelon in a large pot with lemon juice and white sugar.
    3
    Combine the pureed watermelon in a large pot with 1/2 cup lemon juice and 4 cups white sugar or sugar substitute. Bring the combination to a boil stirring the bottom occasionally.
  • While the jam is cooking, sterilize the jars and lids.
    4
    While the jam is cooking, sterilize the jars and lids.
  • Bring the temperature of the jam to 220 degrees.
    5
    Bring the temperature of the jam to 220 degrees. Use a thermometer to check the temperature. This takes a while and your jam will reduce.
  • Add the powdered pectin and boil for another 5 minutes. Make sure no lumps of pectin are left in the jam.
    6
    Turn the stove down to a medium heat. Add the powdered pectin and boil for another 5 minutes. Make sure no lumps of pectin are left in the jam.
  • Remove the jam from the heat and pour into sterilized jars.
    7
    Remove the jam from the heat and pour into sterilized jars.
  • Thoroughly wipe the rims and apply lids and screw-on bands.
    8
    Thoroughly wipe the rims and apply lids and screw-on bands. This is an important step. Without doing this the vacuum seal may not set properly.
  • Process in a boiling water bath for 15 minutes.
    9
    Process in a boiling water bath for 15 minutes.
  • Remove from the water bath.
    10
    Remove from the water bath.
  • Allow to cool in an area that is dark and away from drafts.
    11
    Allow to cool in an area that is dark and away from drafts.
  • Watermelon Jam spread on toast.
    12
    I let mine sit overnight and test the seals in the morning. That way I am positive that the seal has set properly. If the seals have set properly on the jars, you can eat the jam immediately or store unopened jars for up to a year.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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