Watermelon Jam Recipe

Ingredients:

• 4 cups watermelon flesh, diced and seeds removed
• 2 cups granulated sugar
• 2 tablespoons lemon juice
• 1 packet (1.75 oz) fruit pectin (optional, for a firmer set)

Instructions:

1. Prepare the Watermelon:
   • Start by cutting the watermelon and removing the seeds. Dice the flesh into small pieces, measuring about 4 cups.
2. Blend the Watermelon:
   • Place the watermelon pieces in a blender or food processor and blend until smooth. You should have around 4 cups of watermelon puree.
3. Cook the Jam:
   • In a large saucepan, combine the watermelon puree, sugar, and lemon juice. If you prefer a firmer texture, you can add the fruit pectin at this stage, following the instructions on the packet.
4. Boil the Mixture:
   • Bring the mixture to a boil over medium-high heat, stirring occasionally. Once it reaches a rolling boil, reduce the heat and let it simmer for 20-30 minutes. Stir frequently to prevent sticking or burning. The mixture should thicken as it cooks.
5. Check the Consistency:
   • To test if the jam has set, place a small spoonful on a cold plate and let it cool. If it wrinkles slightly when pushed, it’s ready. If not, continue to simmer and test again after a few minutes.
6. Sterilize the Jars:
   • While the jam is cooking, sterilize your jars by boiling them in water for 10 minutes. This will help preserve the jam and prevent contamination.
7. Fill the Jars:
   • Once the jam has reached the desired consistency, remove it from the heat and carefully ladle it into the sterilized jars. Leave about 1/4 inch of space at the top. Wipe the rims of the jars clean and screw on the lids.
8. Process the Jars (Optional):
   • For longer shelf life, process the filled jars in a boiling water bath for 10 minutes. This step is optional if you plan to consume the jam within a few weeks and store it in the refrigerator.
9. Cool and Store:
   • Let the jars cool completely. You should hear a “pop” as the lids seal. Store the jam in a cool, dark place. Once opened, keep it refrigerated.

Enjoy your homemade watermelon jam on toast, scones, or as a topping for desserts!