Introduction:

Discover the essence of homemade watermelon jam, crafted without pectin. This easy recipe embraces the pure taste of watermelon juice to create a delightful and healthy jam. Perfect for toast or any culinary adventure, this unique jam awaits in your refrigerator!

Ingredients Needed:

Fresh watermelon (seedless preferred but standard works too)

Freshly squeezed lemon juice

2 boxes of No Sugar Needed Pectin (Please note: You’ll still require a substantial amount of sugar)

Granulated white sugar

How To Make:

Begin by preparing the watermelon. Remove any black seeds and separate the red fruit from the rinds. Cut the watermelon into manageable chunks.

Using a blender or food processor, puree the watermelon chunks until achieving roughly 4 cups of smooth puree. Straining isn’t necessary due to the naturally thin consistency of the puree.

Transfer the watermelon puree into a large pot. Add the freshly squeezed lemon juice.

In a small metal bowl, whisk both boxes of pectin with half a cup of granulated sugar to prevent clumping.

Gently whisk the pectin-sugar mixture into the watermelon puree.

Over medium-high heat, bring the mixture to a boil while stirring continuously to avoid burning.

When the mixture reaches a vigorous boil, gradually add the remaining sugar. Stir until fully dissolved.

Continue boiling the mixture for about one minute, ensuring a hard boil.

Remove the pot from the heat source after one minute. Check the jam’s consistency; if not set, consider simmering further or adding more pectin.

Preservation Options:

Canning: Follow proper canning procedures with sterilized jars and lids.

Freezer Jam: Store in freezer-friendly containers for up to a year after the jam cools.

Immediate Consumption: Consume within a few weeks by refrigerating it due to the recipe’s yield (approximately 10 cups).

Watermelon Jam

Recipe by admin

0.0 from 0 votes

Course: Dessert

Prep time

20

minutes

Cooking time

20

minutes

Calories

47

kcal

Total time

40

minutes

Ingredients

• 8 cups of deseeded seedless watermelon, separated from rinds, and cut into chunks

• ¼ cup freshly squeezed lemon juice

• 2 boxes of No Sugar Needed Pectin (Adjust for preferred consistency)

• 4 cups granulated white sugar

Directions

• Puree the watermelon chunks in a blender or food processor until reaching a smooth consistency. The puree quantity should be around 4 cups. Straining isn’t necessary due to the thin nature of the puree.
• Transfer the watermelon puree into a large pot and add the freshly squeezed lemon juice.
• In a small metal bowl, whisk both boxes of pectin with ½ cup of granulated sugar to avoid clumping.
• Gently whisk the pectin-sugar mixture into the watermelon puree.
• Over medium-high heat, bring the mixture to a boil, stirring continuously to prevent sticking.
• Once boiling, gradually add the remaining sugar, whisking until dissolved.
• Maintain a hard boil for about one minute, then remove the pot from heat.
• Check the jam’s consistency; if not set, consider simmering longer or adding more pectin.

Notes

• Adjust sugar quantities based on personal preference and watermelon sweetness.

Nutrition Facts

• Calories: 47kcal
• Fat: 1g
• Sodium: 3mg
• Carbohydrates: 12g
• Fiber: 1g
• Sugar: 11g
• Protein: 1g