Watermelon Jam

Ashley Ramsey


Tastes like summer in a jar.


★★★★★ 2 votes

12 4oz Ball Jars
1 Hr
45 Min


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

How to Make Watermelon Jam


  • 1Clean and clear up your workspace because this recipe is messy and gets all over everything (if you cut a watermelon like I do).
  • 2Find 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.
  • 3Puree the watermelon so you have approximately 6 cups.
  • 4Combine 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.
  • 5Bring combination to a boil until the temperature of mixture reaches 220 degrees.
  • 6Add the powdered pectin and boil for another 5 minutes.
  • 7Remove 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.
  • 8Throughly 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.
  • 9Process in a boiling water bath for 15 minutes.
  • 10Remove 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.
  • 11If the seals have set properly on your jars... you can eat immediately or store unopened jars for up to a year!

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About Watermelon Jam

Course/Dish: Spreads, Jams & Jellies

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