Real Recipes From Real Home Cooks ®

watermelon jam

(2 ratings)
Recipe by
Ashley Ramsey
White Springs, PA

This homemade watermelon jam tastes like summer in a jar.

(2 ratings)
yield 12 4oz Ball Jars
prep time 1 Hr
cook time 45 Min

Ingredients For watermelon jam

  • 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

  • 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!