Why make jam out of something you just cut up?
Because sometimes, the way watermelon smells when it’s baking down into this sticky sweet goo is like discovering a secret. It’s not just the crunch of how perfectly ripe it is, but the way the aroma shifts—like fresh grass, tropical fruit, and something faintly spicy. I was even surprised by the texture—so jelly-like yet somehow with bits of pulp still holding their shape. It’s raw and forgiving as a spread, like summer in a jar that you can open in winter and pretend there’s sunlight streaming through. I’m not obsessed with watermelon jam for brunch or picnics—although those are good too. It matters now because it feels like a small rebellion against all the pumpkin spice. Plus, it’s weirdly satisfying to turn something so simple into something you want to slather on toast, or spoon into yogurt, or just eat straight from the jar.
This isn’t your grandma’s jam. Or is it?
Watermelon Jam
Ingredients
Equipment
Method
- Use a chef's knife to dice the watermelon into small, uniform pieces, removing any seeds. Measure out 3 cups of diced watermelon and set aside.
- Pour the diced watermelon into a medium saucepan. Add the granulated sugar and lemon juice, then stir to combine evenly.
- Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently with a wooden spoon to dissolve the sugar and prevent sticking.
- Cook the mixture, stirring occasionally, until it thickens and darkens slightly, about 20-25 minutes. The jam should be translucent and hold a slight jiggle when stirred.
- Once the mixture reaches the desired consistency, remove the saucepan from heat. Use a ladle to transfer the hot jam into sterilized jars, leaving space at the top. Seal the jars with lids.
- Allow the jam to cool to room temperature before storing. The finished watermelon jam will be glossy, slightly chunky, and can be spread or spooned onto various dishes.
Honestly, sometimes this recipe makes me pause. Is it a culinary experiment or just an excuse to eat more watermelon? Either way, I keep coming back to it when I want that pop of color, that odd sweetness. Turns out, making jam isn’t just for strawberries or peaches. Sometimes, all it takes is a backyard watermelon, a little patience, and a dash of curiousity to make something worth remembering.
