Watermelon Jam: A Surprise Summer Twist with a Tangy Kick

Why I Made Watermelon Jam

This isn’t about saving old watermelon slices from the trash or trying to make a fancy spread. It’s about chasing that burst of fresh watermelon aroma—like opening a juice box on a hot day, but then turning it into something sticky, sweet, and surprisingly sharp. It hit me when I was slicing through a big, cold watermelon. The smell of the flesh, so clean and grassy, mingling with a faint hint of earthiness from the rind. I wondered, can I capture that, the pure scent of summer, in a jar? I needed to try. Because right now, everyone’s so obsessed with fermented and bottled flavors. I want something that smells like a memory. It’s one of those jams that feels unexpected until you taste it—like a little rebellion in your breakfast routine.
Yeah, summer in a spoon, but with a little edge.

Watermelon Jam

This watermelon jam combines the fresh and grassy aroma of ripe watermelon with a sweet and slightly tart flavor. It is prepared by simmering pureed watermelon with sugar, creating a thick, spreadable consistency with a vibrant, translucent appearance. The final jam has a smooth texture with a shiny surface and a burst of fruity aroma.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course: Main Course

Cuisine: fusion

Calories: 50

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups watermelon flesh, cubed seeded and rind removed
• 1 1/2 cups granulated sugar
• 2 tbsp lemon juice freshly squeezed

Equipment

• Chef's knife
• Cutting board
• Blender or Food Processor
• Heavy-bottomed saucepan
• Candy or jam thermometer
• Jars with lids

Method

 

1. Use a chef's knife and cutting board to dice the watermelon flesh into small, uniform chunks. Transfer the cubes to a blender or food processor and pureé until completely smooth, with no large pieces remaining.
2. Pour the watermelon pureé into a heavy-bottomed saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, and cook for about 5 minutes until the mixture is heated through and begins to thicken slightly.
3. Add the granulated sugar to the saucepan and stir until fully dissolved. Increase heat to bring the mixture to a gentle boil, maintaining constant stirring. Continue boiling, stirring frequently, until the mixture thickens and reaches a temperature of 220°F (104°C) on a candy or jam thermometer, approximately 15-20 minutes. You will notice the jam becoming more translucent and glossy.
   4 cups watermelon flesh, cubed
4. Remove the saucepan from heat and stir in the lemon juice to brighten the flavor and help with setting. Use a spoon to test the jam's consistency on a chilled plate; it should gel slightly and hold its shape after a few seconds.
   4 cups watermelon flesh, cubed
5. Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth and seal with lids. Process in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
6. Let the jars cool completely at room temperature. Once cooled, check seals by pressing the center of each lid; they should be firm and not pop back. Store in a cool, dark place. The jam is ready to spread on toast or use as a fruity topping.

Notes

Ensure all jars are sterilized before filling to maximize shelf life. The jam can be stored refrigerated for up to 3 weeks or canned for longer preservation.

Maybe I’ll add a splash of lime or a pinch of salt next time, see how far I can push that fresh-from-the-farm thing. No matter what, I’ve got a jar that smells like sitting on the porch at sunset, biting into a cold slice of watermelon with the juice running down your chin. Sometimes, that’s enough—