Watermelon Jam

Great jam to make and give as gifts. You use Sure Jell Low Sugar pectin, lemon juice, sugar and puree watermelon. It is a jam you don’t find in the stores and is pretty in jars. This is what makes it a nice gift to give because it is unusual but tastes really good.

It is a pretty pink jam. It was easy to make and since it has very little natural pectin you will need 2 boxes of Sure Jell Pectin. I used to low sugar pectin in the pink box. I thought 2 boxes was a little too much so a box and half is really enough. Also just follow the general directions that comes with the pectin.

I had frozen some watermelon late fall when I was given 2 watermelon. We could not eat both of them so I cut up one and removed the seeds. I used the frozen watermelon for this winter project. The jam taste like candy watermelon jolly ranchers but not as tart. It makes a fun gift to give during the Christmas holidays. The pretty pink jam will be a flavor surprise.

Watermelon Jam

  • Servings: 3 1/2 pints
  • Difficulty: intermediate
  • Print
 

Ingredients:

  • 4 cups puree watermelon seeds removed
  • 1/4 cup bottled lemon juice
  • 1 1/2 packages Sur Jell pectin (pink box low sugar)
  • 4 cups sugar
  • 2 pats of butter (to keep the foam down when boiling

Directions:

Prepare jars by sterilizing. Place jars in a hot water bath and boiling for 10 minutes. Warm lids in hot water and set aside.

In a large pot place watermelon puree and lemon juice and warm up before adding pectin. In a small bowl mix 1 1/2 cup sugar with pectin together. This will prevent the pectin from lumping up in the puree. When the watermelon puree is warm stir in pectin sugar mixture. Add a pat of margarine or butter because this will keep the foam down in the jam as it boils. Bring to a boil that can not be stirred down. Add the rest of the sugar and bring back up to a boil. Boil for one minute and check to see if the jam will jell by dropping a little on a ice cold plate. If it firms up then the jam is done. If not just boil it another minute until you get a firm test drop.

Pour into hot jars. Wipe the rim and seal. Place in hot water bath and process for 10 minutes in boiling water. Remove from canner and set on a towel to let jar cool.

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8 Comments Add yours

  1. Oh what a lovely concept! Why hasn’t this done before ? Love it. Will have to try this for sure.πŸŒΌπŸŒΌπŸŒΌπŸŒΌπŸŒΌπŸ‰πŸ‰πŸ‰πŸ‰πŸ‰πŸ‰πŸ‰πŸŒΌπŸŒΌπŸŒΌπŸŒΌ

    Liked by 2 people

    1. trkingmomoe says:

      I have been thinking all the different ways this jam could be used in desserts and fruit salads. Thanks for taking time to comment.

      Liked by 1 person

  2. First, it never occurred to me to freeze watermelon. We (I) eat it so fast it’s not usually a problem. But when the prices are low it would be nice to freeze.
    Second, this looks so pretty I want to make jam! One use might be in trifle, for the color as well as the flavor. I’m always looking for ways to include watermelon in salads or desserts. My favorite fruit!

    Liked by 2 people

    1. trkingmomoe says:

      I usually make watermelon ice for Christmas from this recipe.

      https://trkingmomoe.wordpress.com/2014/01/09/watermelon-italian-ice/

      I cut it up in chunks and freeze. You can use them in a glass of water like a ice cube with a piece of fresh mint. That is a fun winter drink in place of soda. I don’t know how well the frozen chunks thawed out will work in a salad, but it would work as a dressing on fruit salad. I think the jam would make great thumb print cookies.

      Thanks for your comment.

      Liked by 1 person

  3. You. Are. A. Genius. πŸƒπŸ‰

    Like

  4. I have to make this! Thanks for sharing the recipe!

    Like

    1. trkingmomoe says:

      I have discovered that if you warm it up and pour it over a plain fruit salad, it gives it a wonderful summer taste. Thanks for the comment.

      Like

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