Watermelon Jam: The Unlikely Secret to Using Up Summer’s Bounty

Ever peeled a watermelon, only to find yourself eyeing that extra pulp and wondering if you’re wasting it? I’ve been there. Most think of watermelon as just a snack—crisp, sweet, zero fuss. But make jam out of it? That’s an unexpected twist. It’s sticky, vivid pink, and smells like lemonade mixed with ripe berry. I didn’t plan to make jam. Just wanted to use up a scale of leftover watermelon slices no one touched. As I stirred it on the stove, I realized it had this strange, almost savory umami that balanced all that sugar. It’s one of those recipes that feels like a secret I’ve uncovered, perfect for summer’s end when all the fruit feels too good to toss. Maybe it’s crazy, but I think watermelon jam might secretly be the best way to reclaim those extra cups of summer.

Watermelon Jam

Watermelon jam is a sweet spread made by cooking pureed watermelon with sugar and pectin until it thickens into a vibrant, jelly-like consistency. The process involves simmering the mixture to achieve a glossy, slightly chunky texture with a pink hue. The final jam has a smooth, sticky appearance and a flavor profile reminiscent of lemonade and ripe berries.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Fusion

Calories: 50

Ingredients Equipment Method

Ingredients

  

• 4 cups watermelon flesh, cubed seedless preferred
• 3 cups granulated sugar
• 2 tablespoons fruit pectin
• 1 tbsp lemon juice

Equipment

• Blender or food processor
• large heavy-bottomed pot
• canning jars and lids
• Wooden Spoon
• Ladle
• pot stand or towel for hot jars

Method

 

1. Use a blender or food processor to puree the cubed watermelon until smooth and vibrant pink.
2. Pour the watermelon puree into a large, heavy-bottomed pot and bring to a gentle simmer over medium heat, stirring occasionally. Cook until the mixture reduces slightly and begins to thicken, about 10 minutes, releasing a fruity aroma.
3. Gradually stir in the sugar and lemon juice, stirring continuously until the sugar dissolves completely and the mixture becomes glossy. Continue to cook over medium heat, stirring regularly with a wooden spoon.
4. Add the fruit pectin to the mixture and stir vigorously to ensure even distribution. Bring the mixture to a rolling boil—a boil that can't be stirred down—for about 1 minute, or until it thickens and coats the back of a spoon.
5. Remove the pot from heat and test the setting point by placing a small spoonful on a chilled plate. Once cooled, it should firm up slightly. Ladle the hot jam into sterilized jars, leaving about ½ inch headspace. Seal the jars with lids and allow to cool completely at room temperature.
6. Label and store the jars in a cool, dark place. Refrigerate after opening. The jam will have a sticky, jelly-like texture with a bright pink color and can be used on bread, scones, or as a topping.

Sometimes you stumble into a dish you didn’t know you needed. It’s not fancy, and maybe it’s almost silly. But that’s where the best ideas come from. Who knew something so simple could surprise you?

Jonny

I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.