I never thought it’d be the watermelon that made me rethink jam. Usually, it’s about berries or stone fruits, right? But one scorching afternoon, I sliced open a watermelon and noticed how the juice smears across my hands—bright, wet, almost like a splash of pink neon. That smell, sweet and watery, hit me hard—nothing like the canned stuff you find in the grocery aisles. Some mornings, I crave a lip-smacking bite that’s cool and subtle, not heavily sweetened, and this jam is that. It’s a reminder that sometimes, the best flavors peek out when you don’t expect them. Plus, it’s bright as hell, perfect for summer toast or spooned over yogurt. Might be the most surprising thing I’ve made all season. Honestly, I think I’ve never tasted something so refreshingly weird and right.
Watermelon Jam
Ingredients
Equipment
Method
- Place the diced watermelon in a large mixing bowl and mash briefly with a fork to break down the flesh, then transfer to a blender. Blend until smooth and pour through a fine sieve into a saucepan to remove any pulp or fibrous parts, resulting in a clear, pink juice.
- Add the sugar, lemon juice, and pectin to the saucepan with the watermelon juice. Stir well to combine.4 cups watermelon flesh, diced
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly with a wooden spoon or heat-resistant spatula. Continue until the mixture begins to thicken and visually coats the back of a spoon after about 10-15 minutes, with a slight glossy appearance.
- Once the jam has thickened, use a thermometer to check for a temperature of around 220°F (105°C), or perform the sheet test: place a spoonful on a chilled plate, and if it wrinkles when pushed, it's ready. Remove from heat immediately.
- Pour the hot jam into sterilized jars, filling them up to about ¼ inch below the rim. Wipe the rims clean, secure the lids, and allow the jars to cool at room temperature.
- Once cooled, store the jars in a cool, dark place. The jam will set further as it cools, developing a smooth, glossy texture and vibrant pink color.
Well, if you’re still reading, maybe you’re curious too—about what this jam might do or how it would taste with that weird sharp edge. Or maybe just to see if watermelon can actually hold up in a jam jar. Either way, I’ve got a feeling this isn’t the last time I’ll be hitting up the blender when watermelon’s in season.
