Watermelon Jam

Ashley Ramsey

By
@AshleyLynn

Tastes like summer in a jar.


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Serves:

12 4oz Ball Jars

Prep:

1 Hr

Cook:

45 Min

Ingredients

1/3 c
powdered pectin
6 c
pureed watermelon
1/2 c
lemon juice
4 c
white sugar or sugar substitute

Directions Step-By-Step

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).
2
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.
3
Puree the watermelon so you have approximately 6 cups.
4
Combine the pureed watermelon into a large pot (I use Cuisinart 5.5 Multi-Purpose Pan with glass cover) with the 1/2 cup lemon juice and 4 cups white sugar or sugar substitute.
5
Bring combination to a boil until the temperature of mixture reaches 220 degrees.
6
Add the powdered pectin and boil for another 5 minutes.
7
Remove from the heat and pour into sterilized jars.
*I used 12 4oz Jelly Jars. These can be found at your local grocery store or wherever you can purchase canning supplies.
8
Throughly wipe the rims and apply lids and screw on bands. *This is a very important step... without doing this the vacuum seal may not set properly.
9
Process in a boiling water bath for 15 minutes.
10
Remove from water bath and allow to cool in an area that is dark and away from drafts.
*I leave mine sit overnight and test the seals in the morning. That way I am positive that the seal has set properly.
11
If the seals have set properly on your jars... you can eat immediately or store unopened jars for up to a year!

About this Recipe

Course/Dish: Spreads, Jams & Jellies