Watermelon Jam

Back to simpler times.....Back to basics......

Watermelon Jam

6 cups pureed watermelon (minus seeds)

5 cups of sugar ( I used 4 1/2)

1/2 cup lemon juice

1 package powdered pectin 

I started by cutting my watermelon in to small pieces and putting into my blender to puree them.

I then measured 6 cups of pureed watermelon and added them to a large pot. I added the sugar and lemon juice and brought the mixture to a boil. (Be careful this does foam up so allow extra room) I brought the mixture to 220 degrees and added the powdered pectin. From there you bring the mixture back to a boil for 5 minutes. 

Add the cooked mixture to your hot sanitized jars. Wipe the rims of the jars with a damp cloth. Add your hot lids and rims to the jar and tighten to a finger tight seal. 

Put your jars of jam into a water bath with 1 inch of water covering your jars. Process for 10 minutes. (be sure to add some vinegar to your water bath to help with the minerals in your water otherwise they will deposit to the outside of your jars)

After the 10 minutes remove the jars to cool. Place them on a towel or a cooling rack on the counter.  This is where you will hear the lovely ping of sealing jars. Leave them alone for 12-24 hours. Remove the lids for storage in a cool dark place. Be sure to check every jar for a proper seal. 

NOTE: This jam may require up to 1 week to firm up. Be sure to allow proper set time for this jam. 

Enjoy!