watermelon jam

How To Make watermelon jam

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  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.
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  2

  Puree the watermelon so you have approximately 6 cups, adding more watermelon if needed.
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  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.
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  4

  While the jam is cooking, sterilize the jars and lids.
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  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.
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  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.
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  7

  Remove the jam from the heat and pour into sterilized jars.
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  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.
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  9

  Process in a boiling water bath for 15 minutes.
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  10

  Remove from the water bath.
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  11

  Allow to cool in an area that is dark and away from drafts.
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  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.
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