Go Back

Watermelon Lime Jam

This watermelon lime jam is made by cooking fresh watermelon with lime zest and sugar until it thickens into a glossy, honey-like spread. The process involves simmering the mixture until it reaches a thick, translucent consistency suitable for spreading or topping. The final product has a shiny appearance with a slightly chunky texture and vibrant red color.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course: Main Course
Cuisine: Fusion
Calories: 50
Ingredients Equipment Method

Ingredients
  

  • 4 cups fresh watermelon, cubed seedless or de-seeded for smoothness
  • 1 cup granulated sugar
  • 1 lime lime zest finely grated

Equipment

  • Medium saucepan
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Fine mesh strainer (optional)

Method
 

  1. Use a sharp knife to cut the watermelon into small cubes. Place the cubes into a measuring cup or bowl and set aside.
    4 cups fresh watermelon, cubed
  2. Add the watermelon cubes and sugar into a medium saucepan. Turn the heat to medium and stir continuously with a wooden spoon until the sugar dissolves and the mixture begins to release juice, about 3-5 minutes.
    4 cups fresh watermelon, cubed
  3. Bring the mixture to a gentle simmer and cook, stirring often, until the watermelon breaks down and the mixture thickens, about 20-25 minutes. The mixture should become glossy and start to hold together when stirred.
    4 cups fresh watermelon, cubed
  4. Add the finely grated lime zest to the saucepan and stir well. Continue to cook for another 10-15 minutes until the jam is thick, translucent, and coats the back of a spoon. You should see bubbles forming regularly, and the mixture should no longer be watery.
    4 cups fresh watermelon, cubed
  5. Remove the saucepan from heat and let the jam cool slightly. Pour it into sterilized jars or containers, then allow it to cool completely, during which it will set further and develop a shiny appearance.
  6. Seal the jars and store in the refrigerator. The jam will keep for up to two weeks, with a glossy, thick, and spreadable texture that resembles honey.