WATERMELON JAM - EASY AND FOOLPROOF!
This watermelon jam recipe is super easy and works every time! Produces perfectly set jam that tastes like extremely concentrated watermelon! This is the only watermelon jam recipe you'll even need!
Provided by MelanieCooks.com
Categories Condiments
Time 30m
Number Of Ingredients 4
Steps:
- Put pureed watermelon, lemon juice and sugar in a pot. Bring to a rolling boil, then reduce heat to simmer.
- Add the pectin and whisk it with a handheld whisk or a fork immediately, so it dissolves without clumping.
- Bring the watermelon jam to a boil again, then reduce heat to simmer and simmer, stirring every minute, for 20 minutes.
- Pour the watermelon jar into a mason jar. This watermelon jam will set completely once it's cooled.
- This watermelon jam can be canned, or you can simply store it in a refrigerator (it will stay fresh in a refrigerator for up to 1 month).
Nutrition Facts : Calories 97 kcal, Carbohydrate 25 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 9 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
EASY WATERMELON JELLY
Easiest watermelon jelly recipe have found. Makes 4-5 half-pints. No special equipment needed. Sets perfectly every time and is delicious!
Provided by Chef zabrni72
Categories Jellies
Time 27m
Yield 4-5 half pints
Number Of Ingredients 4
Steps:
- Wash, cut and dice (and remove seeds if using a seeded melon) melon into 1-inch chunks. Place diced watermelon in a blender or food processor.
- Cover and blend or process until smooth.
- It should reduce to approximately 2 cups of watermelon puree. That (2 cups after the blender) is the amount you will need for the recipe. Pour it into a large pot. Bring watermelon juice to a slow boil.
- Add the 3 Tablespoons of lemon juice to the pot.
- In a small bowl, mix the dry pectin with about 1/4 cup of sugar (or other sweetener). Keep this separate from the rest of the sugar. If you are not using sugar, you'll just have to stir more vigorously to prevent the pectin from clumping.
- Stir the pectin into the watermelon juice and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning).
- It should take about 5 to 10 minutes to get it to a full boil (the kind that can not be stirred away).
- When the berry-pectin mix has reached a full boil, add the rest of the sugar (or other sweetener). I recommend using some real sugar or honey, as jellies made with no added sugar, or just Splenda turn our rather flat tasting and runny.
- After adding the sugar or sugar/sweetener blend, then bring it back to a boil and boil hard for 1 minute. Depending upon which type of jam you're making (sugar, no-sugar, Splenda, mix of sugar and Splenda or fruit juice) you will need to use a different amount of sugar and type of pectin.
- I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jam is ready. If not, I mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute.
- IF YOU DO NOT OWN A CANNER/PROCESSOR -- While melon is coming to a boil, place 4-5 jars in a shallow baking pan and pour water to the half way point of pan. Place over electric eye (large) and bring to a boil. Place caps in small saucepan and cover with water and bring to a boil.
- Fill jars to within ¼-inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Continue to boil in pan for 10 minutes.
- Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
- Once cooled, they're ready to store. I find they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them!
WATERMELON PRESERVES
A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.
Provided by Lesa Caruso
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h25m
Yield 40
Number Of Ingredients 3
Steps:
- Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
- In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 16.4 g
WATERMELON JELLY
This recipe was posted by request. I've not made it, myself, but I have a friend who I know would enjoy it, so plan to make some next time watermelon is easily available. :)
Provided by Julesong
Categories Jellies
Time 35m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Blend watermelon pieces in blender for about 1 minute on medium speed.
- In large kettle, mix melon, sugar, and lemon juice.
- Bring to a boil.
- Stir in liquid fruit pectin and boil fifteen minutes, stirring.
- Skim off the foam and pour into jars.
- Wipe rims, place lids, screw on bands finger-tight and process in a boiling water bath for ten minutes.
- Remove to a protected surface to cool undisturbed.
- Note: this is an adopted recipe, and needs a bit of tweaking. I plan on making the jelly with a thermometer in the future to ensure that the results are consistent.
- Note #2: I've received questions about the 15 minute time listed in the recipe. Almost all of the watermelon jelly recipes I've found doing a search are for 1 minute. As this recipe has already been reviewed as is, I don't want to alter it too much. But as an alternative, I'd like to give you a recipe from Epicurious.com, whom I've found to be a reliable source. Watermelon Jelly, courtesy of Epicurious.com: 4 cups seeded, diced watermelon, 3 1/2 cups sugar, 2 Tbs lemon juice, 1/2 of a 6 ounce pkg of liquid fruit pectin (1 foil pouch). Instructions: Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth (should have 2 cups watermelon puree). In a 6 to 8 quart kettle combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly with a long handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove kettle from heat; skim off foam. Ladle jelly into clean, hot half-pint jars, leaving 1/4-inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half pints.
- Note #3: from RecipeZaar user Foggy Kitchen come these helpful comments. "Mine did not gel and I had to research why not. Follow directions! Detail on the Pectin box distinctly separates fruit w/pectin -vs- bowl of sugar on side to be added LATER, then briefly fast boiled (the one minute reference).".
WATERMELON JELLY
With its beautiful color and intense watermelon flavor, this jelly preserves summer to enjoy long after the cool weather arrives. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 35m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- Place watermelon in a food processor; cover and process until pureed. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place pureed watermelon in prepared strainer; cover with edges of cheesecloth. Let stand 10 minutes or until liquid measures 2 cups., Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Stir in sugar, vinegar, lemon juice and food coloring if desired. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 27g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.
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
WATERMELON JAM
When I think of summer, I think of watermelon at its peak. This sweet, juicy and refreshing fruit is only here for a couple of months--definitely not long enough for me! I wanted to develop a simple and quick way to enjoy this summery fruit into the frosty months beyond. The consistency of the jam is slightly looser than traditional jam, but it's still very spreadable.
Provided by Food Network Kitchen
Time 1h
Yield 2 cups
Number Of Ingredients 5
Steps:
- Stir together the sugar (starting with 1/3 cup if your melon is perfectly ripe and sweet and up to 1/2 cup if it isn't), pectin and salt in a medium bowl until combined.
- Add the watermelon to a blender or food processor and blend or pulse to the desired consistency. For a preserve or jam-like texture, blend or pulse for less time. For a smooth jelly, blend or pulse for more time. Stir in 2 teaspoons of the lemon juice.
- Add the watermelon mixture to the sugar mixture and stir until well combined and the sugar has fully dissolved, about 2 minutes (this will also help the pectin bloom). Taste and add the remaining lemon juice, if desired. Let sit at room temperature until the mixture has thickened and coats the back of a spoon, about 45 minutes.
- Spoon into two 8-ounce mason jars or another freezer-safe container. Cover and store in the refrigerator for up to 2 weeks or the freezer for up to 1 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.
More about "watermelon jam recipes"
HOMEMADE WATERMELON JAM - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
Estimated Reading Time 7 mins
- Reduce heat to medium high. Keep a eye on this so it doesn't boil over. Skim foam as it rises. Check and stir every 15 minutes.
- Continue to boil for 2-3 hours (mine took 3 hours). Depending if you reduce the recipe yours might done faster, so keep checking to make sure it doesn't burn.
- Let sit for 5 minutes. Immediately place in mason jar. The jam hardens quickly so if you let it sit for longer it will be tough getting it out of the pot.
WATERMELON JAM (WITH PECTIN) - WHERE IS MY SPOON
From whereismyspoon.co
4.4/5 (20)Total Time 45 minsCategory Preserves And Canning RecipesCalories 892 per serving
- Place a small plate in the freezer, you will need it to check if the jam is ready. Remove the black seeds from the watermelon, if necessary. Remove the rind. Chop and puree the watermelon pulp with an immersion blender. Strain through a sieve to remove the white seeds, optional.
- Place in a large pot with the sugar and lemon juice. Bring to a boil. Sprinkle the pectin over the insides of the pot and whisk it in carefully to make sure that there are no clumps. Bring to a boil again, turn down the heat and simmer for about 20 minutes, stirring often.
- Check to see if the jam is set. Remove the pot from the heat while you do that so that it doesn't overcook. Pour a very small amount of jam on the plate, about ½ teaspoon or so. Place in the freezer for 2-3 minutes. Check by pushing the jam with your finger, if it wrinkles slightly and it separates it is done. If the jam is still rather liquid and comes back together after you push it, continue cooking for about 5 minutes, then check again.
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