WATERMELON JAM
This homemade watermelon jam tastes like summer in a jar.
Provided by Ashley Ramsey
Categories Spreads
Time 1h45m
Number Of Ingredients 4
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
Make and share this Watermelon Rind Jam recipe from Food.com.
Provided by Stacia_
Categories Melons
Time P1DT15m
Yield 12 serving(s)
Number Of Ingredients 7
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.
WATERMELON JAM
This a sweet spread with a bit of a crunch. Try it with peanut butter on a English Muffin or bagel. I made 4 jars & gave 2 away. As my family will only finish 2 jars in 3 weeks. Recipe source Bernardine, a manufacturer of canning equipment.
Provided by Kit..ty Of Canada
Categories Breakfast
Time P1D
Yield 4 cups
Number Of Ingredients 5
Steps:
- In large bowl, stir together sugar, watermelon and lemon juice.
- Set aside for 10 minutes, stirring occasionally.
- In small saucepan, blend fruit pectin and water.
- Bring mixture to boil over high heat; boil, stirring, for 1 minute.
- Stir pectin mixture into watermelon mixture.
- Stir constantly until sugar is dissolved, about 3 minutes.
- Quickly pour into jars and cover.
- Let stand at room temperature 24 hours to set.
- Store jam in refrigerator for up to 3 weeks.
Nutrition Facts : Calories 66.9, Fat 0.2, Sodium 24.6, Carbohydrate 18.1, Fiber 1.3, Sugar 6.3, Protein 0.5
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