Watermelon Jam: The Summer Jam You Never Knew You Needed

Why Make Watermelon Jam?

I didn’t set out to make jam. Honestly, I wanted a way to use up that giant watermelon my roommate bought. It sat there, heavy and sweet-smelling, reminding me of childhood picnics with sticky fingers. Then I got curious—could I thicken that bright, juicy freshness into something spreadable? Turns out, yes. The trick is catching that fleeting moment when the watermelon’s aroma is just right—smelling like sugar and sun and a hint of salt from the ocean breeze. It’s not fancy. Just a simple idea turned into something that tastes like summer in a jar. It’s weirdly moreish too—kind of like eating a splash of watermelon juice, but you can keep it in your fridge for weeks. It’s weird how some of the best ideas happen when you’re just trying to save some fruit from rotting.

Watermelon Jam

Watermelon jam is a spread made by cooking pureed watermelon with sugar and pectin until thickened, resulting in a bright red, glossy preserve. The final product has a jelly-like consistency with a sweet, fruity flavor and smooth texture, suitable for spreading on bread or toast.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course: Main Course

Cuisine: Fusion

Calories: 50

Ingredients Equipment Method

Ingredients

  

• 1 large watermelon seeded and peeled, roughly chopped
• 2 cups granulated sugar adjust to taste depending on sweetness of watermelon
• 3 tablespoons pectin preferably fruit pectin
• 1 tablespoon lemon juice adds acidity necessary for gelling

Equipment

• Chef's Knife
• Cutting Board
• Blender or Immersion Blender
• Saucepan
• Wooden Spoon
• Jar with lid for storage

Method

 

1. Use a chef's knife and cutting board to remove the watermelon rind, then chop the watermelon into small chunks. Transfer the chunks to a blender or immersion blender and process until smooth, creating a bright pink puree.
2. Pour the watermelon puree into a clean saucepan and bring to a gentle simmer over medium heat, stirring frequently with a wooden spoon. Cook until the liquid reduces slightly and the mixture becomes fragrant, about 10 minutes.
3. Gradually stir in the granulated sugar and continue cooking over medium heat, stirring until the sugar dissolves completely. Once the mixture starts to simmer again, sprinkle in the pectin while stirring constantly to prevent clumping. Cook until the jam thickens and reaches a boil, about 5-8 minutes, looking for a jam-like consistency that coats the back of a spoon.
4. Add lemon juice to the thickened mixture and stir thoroughly. Remove the saucepan from heat and test the consistency by placing a spoonful on a cold plate—if it holds its shape without running, it is ready for jarred storage.
5. Pour the hot jam into sterilized jars, leaving about 1/4 inch headspace. Seal with lids and allow to cool to room temperature. Store in the refrigerator for up to three weeks or process in a boiling water bath for longer shelf life.

This isn’t about fancy ingredient lists or perfect photos. It’s messy, spontaneous, and maybe even a little strange. But then again, what’s cooking without a little risk? I’ll probably end up spooning this onto toast or mixing it into yogurt, just to chase that moment when the watermelon smell hits your nose again and makes everything feel lighter, brighter. Because sometimes, the simplest things are just what you need—even if they come from a weird little jar in your fridge.