Recipe courtesy of Vivian Chanfor Food Network Kitchen

Watermelon Jam

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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.
  • Level:Easy
  • Total: 1 hr(includes setting time )
  • Active: 10 min
  • Yield:2 cups

Ingredients

Directions

Special equipment:
two 8-ounce mason jars
  1. 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. 
  2. 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. 
  3. 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.
  4. 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.

Cook’s Note

Instant pectin is powdered and best used for freezer jams because it doesn’t require any cooking or heat to activate it. Instant pectin should not be used interchangeably with classic pectin, as classic pectin requires more sugar and heat to achieve a nicely set jam. When jarring the jam, leave 1/2 inch of room at the top of the jar for expansion when freezing.