Best 2 Watermelon Jam Recipes

WATERMELON JAM

Steps:

• 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!

WATERMELON RIND JAM

Steps:

• Cut rind into 1/3-inch strips. Cover in cold water and bring to a quick boil. Reduce heat, and let simmer slowly until transparent, about 30 minutes.
• Drain, and reserve 1 1/2 cups of liquid.
• In a heavy pot, completely dissolve sugar in reserved liquid. Add honey and lemon peel, and bring to a boil, skimming as needed. Add drained rind and seeds and boil gently over medium heat, for 15 minutes. Remove from heat, cover, and set aside overnight.
• Boil again over medium heat, until syrup thickens, about 15 minutes. Test for doneness.
• Add lemon juice and mastic or cardamom 5 minutes before jam is done. Let jam cool completely then store in a sterilized jar.