Watermelon Jam Recipes

WATERMELON JAM - EASY AND FOOLPROOF!

Steps:

• Put pureed watermelon, lemon juice and sugar in a pot. Bring to a rolling boil, then reduce heat to simmer.
• Add the pectin and whisk it with a handheld whisk or a fork immediately, so it dissolves without clumping.
• Bring the watermelon jam to a boil again, then reduce heat to simmer and simmer, stirring every minute, for 20 minutes.
• Pour the watermelon jar into a mason jar. This watermelon jam will set completely once it's cooled.
• This watermelon jam can be canned, or you can simply store it in a refrigerator (it will stay fresh in a refrigerator for up to 1 month).

WATERMELON JAM

Steps:

• In large bowl, stir together sugar, watermelon and lemon juice.
• Set aside for 10 minutes, stirring occasionally.
• In small saucepan, blend fruit pectin and water.
• Bring mixture to boil over high heat; boil, stirring, for 1 minute.
• Stir pectin mixture into watermelon mixture.
• Stir constantly until sugar is dissolved, about 3 minutes.
• Quickly pour into jars and cover.
• Let stand at room temperature 24 hours to set.
• Store jam in refrigerator for up to 3 weeks.

WATERMELON JAM

Steps:

• Stir together the sugar (starting with 1/3 cup if your melon is perfectly ripe and sweet and up to 1/2 cup if it isn't), pectin and salt in a medium bowl until combined.
• Add the watermelon to a blender or food processor and blend or pulse to the desired consistency. For a preserve or jam-like texture, blend or pulse for less time. For a smooth jelly, blend or pulse for more time. Stir in 2 teaspoons of the lemon juice.
• Add the watermelon mixture to the sugar mixture and stir until well combined and the sugar has fully dissolved, about 2 minutes (this will also help the pectin bloom). Taste and add the remaining lemon juice, if desired. Let sit at room temperature until the mixture has thickened and coats the back of a spoon, about 45 minutes.
• Spoon into two 8-ounce mason jars or another freezer-safe container. Cover and store in the refrigerator for up to 2 weeks or the freezer for up to 1 year.

WATERMELON JELLY

Steps:

• Blend watermelon pieces in blender for about 1 minute on medium speed.
• In large kettle, mix melon, sugar, and lemon juice.
• Bring to a boil.
• Stir in liquid fruit pectin and boil fifteen minutes, stirring.
• Skim off the foam and pour into jars.
• Wipe rims, place lids, screw on bands finger-tight and process in a boiling water bath for ten minutes.
• Remove to a protected surface to cool undisturbed.
• Note: this is an adopted recipe, and needs a bit of tweaking. I plan on making the jelly with a thermometer in the future to ensure that the results are consistent.
• Note #2: I've received questions about the 15 minute time listed in the recipe. Almost all of the watermelon jelly recipes I've found doing a search are for 1 minute. As this recipe has already been reviewed as is, I don't want to alter it too much. But as an alternative, I'd like to give you a recipe from Epicurious.com, whom I've found to be a reliable source. Watermelon Jelly, courtesy of Epicurious.com: 4 cups seeded, diced watermelon, 3 1/2 cups sugar, 2 Tbs lemon juice, 1/2 of a 6 ounce pkg of liquid fruit pectin (1 foil pouch). Instructions: Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth (should have 2 cups watermelon puree). In a 6 to 8 quart kettle combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly with a long handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove kettle from heat; skim off foam. Ladle jelly into clean, hot half-pint jars, leaving 1/4-inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half pints.
• Note #3: from RecipeZaar user Foggy Kitchen come these helpful comments. "Mine did not gel and I had to research why not. Follow directions! Detail on the Pectin box distinctly separates fruit w/pectin -vs- bowl of sugar on side to be added LATER, then briefly fast boiled (the one minute reference).".

JAM SESSION (SHERRY AND WATERMELON COCKTAIL)

Steps:

• In a pitcher filled halfway with ice, add the fino sherry, ginger kombucha, and watermelon juice. Top with more ice. Stir to chill and incorporate ingredients. Garnish with cucumber slices.

WATERMELON PRESERVES

Steps:

• Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
• In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

WATERMELON JELLY

Steps:

• Place watermelon in a food processor; cover and process until pureed. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place pureed watermelon in prepared strainer; cover with edges of cheesecloth. Let stand 10 minutes or until liquid measures 2 cups., Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Stir in sugar, vinegar, lemon juice and food coloring if desired. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.