Why am I making jam out of watermelon?
It’s not about preserving summer – I didn’t even think I liked watermelon enough to turn it into jam. Then I noticed how that smell hits you—bright, almost floral, with a weird tang that’s not just sugar and fruit but something sharper. This isn’t the typical canned stuff that’s sweet and thick. It’s the juice you get when you slice a melon fresh and all those tiny crystals of sugar you sprinkle on as you eat it. That’s what makes it fascinating.
It matters right now because watermelon’s at its peak, bulk selling for cheap, and honestly, I got bored of smoothies. It’s sort of a rebellion—turning something so casual into something that actually sticks around longer and plays with a different part of your brain. Plus, it smells like a brief trip to a summer fruit stand, and I think I needed that reminder today.
Watermelon Jam
Ingredients
Equipment
Method
- Cut ripe watermelon into chunks, then blend in a blender until smooth. Strain the puree through a fine mesh strainer into a bowl to extract clear juice, discarding solids.
- Pour the strained watermelon juice into a large saucepan. Add granulated sugar and lemon juice, stirring gently to combine. Place the saucepan over medium heat and bring the mixture to a gentle simmer.4 cups watermelon juice
- Stir continuously with a wooden spoon, watching for the mixture to become translucent and slightly thickened. Use a cooking thermometer to monitor temperature; cook until the mixture reaches about 220°F (105°C), indicating jam consistency.
- Maintain a gentle simmer, occasionally scraping the sides of the pan to prevent caramelization. The jam should start to thicken and take on a shiny appearance, with bubbles becoming slower and larger.
- Once the desired thickness is achieved, remove the saucepan from heat. Pour the hot jam carefully into sterilized jars, leaving a small headspace, and seal tightly. Allow the jam to cool at room temperature.
- Label the jars once cooled, and store in a cool, dark place. The jam will set further as it cools, resulting in a glossy, chunky spread with a bright pink color and floral aroma.
Somewhere along the way, I realized this jam is more like a quiet act of sticking to what’s good when everything else feels predictable. Or just a good reason to stop and smell the fruit.
