This easy recipe for homemade watermelon jam is a simple way to preserve summer’s sweetest fruit! Made without pectin, the spread uses fresh watermelon juice, sugar, lemon, and cinnamon. It thickens up nicely into a smooth, spreadable jam that’s perfect for toast, biscuits, and more
Watermelon Jam (no pectin) Recipe
Hi, my name is Pamela and I’m obsessed with making jam. I have tons of recipe ideas for canning , like homemade strawberry jam without pectin – check. Apricot jam – check. Raspberry jam (my fav) – check. And now let me talk about this watermelon jam.
This watermelon jam tastes lightly sweet, refreshing, and fruity, with a warm cinnamon spice twist. It’s like a summery watermelon treat with a hint of cozy fall flavor!
I absolutely love these watermelon preserves smeared on a homemade scone or English muffin – I hope you try it soon!
What can I make with watermelons?
The answer is obviously watermelon jelly.
This year we grew a bunch of watermelons in the garden. If you’re looking for a good container fruit to grow, watermelon is the direction you should go in. On each plant we usually get 3-4 watermelons which quickly adds up when you have a few plants!
What to do with so many watermelons? Yeah, we’re enjoying them cut up and watermelon soup is a underrated treat, but we still have LOTS of watermelon leftover, so that’s how I came up with this sweet jam.
You’ll need watermelon juice which is easy to make. This recipe calls for 16 cups of watermelon juice (watermelon is 92% juice) but if you don’t have that much just scale down the recipe. As you can see it’s a great way to use up watermelon for a big crop!
Remove the seeds from your watermelon and then throw watermelon chunks in a blender or food processor. Blend until it turns into watermelon juice!
How to Make Homemade Watermelon Jam
Make watermelon juice – Remove seeds, blend watermelon chunks until smooth.
Cook the jam – Add all ingredients to a large pot and bring to a low boil over high heat.
Simmer – Reduce heat to medium-low, stir every 15 minutes, and skim foam as needed.
Thicken – Boil for 2-3 hours until the jam thickens, checking often to prevent burning. Mine usually takes 3 hours.
Jar it – Let sit for 5 minutes, then pour into a mason jar before it hardens.
Store – Keep in the fridge for up to 2-3 weeks.
Now my favorite part! Eating it. Smear it on a bagel, English muffin or toast and enjoy! I love the taste of sweet Summer for breakfast!
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Ingredients
- ▢ 16 cups watermelon juice (directions below)
- ▢ 1 cup sugar
- ▢ 1 tablespoon lemon juice
- ▢ 2 tablespoons cinnamon
Instructions
- How to make watermelon juice: Remove the seeds from watermelon and then throw watermelon chunks in a blender or food processor. Blend until it turns into watermelon juice! You need 16 cups for this recipe.
- Add all of the ingredients in large pot. Turn to high heat and bring to a ow boil.
- Reduce heat to a medium low simmer, keeping an eye on it 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) until your jam thickens up. Depending if you reduce the recipe yours might done faster, so keep checking to make sure it doesn’t burn.
- Remove from heat and allow to sit for 5 minutes. Pour jam into a mason jar. The jam hardens quickly so if you let it sit for longer it will be tough getting it out of the pot.
- Place mason jar in the refrigerator. Watermelon jam lasts about 2-3 weeks in the fridge if stored in a sealed jar.
Fresh Watermelon Jam (No Pectin)
Ingredients
- 16 cups watermelon juice (directions below)
- 1 cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons cinnamon
Instructions
- How to make watermelon juice: Remove the seeds from watermelon and then throw watermelon chunks in a blender or food processor. Blend until it turns into watermelon juice! You need 16 cups for this recipe.
- Add all of the ingredients in large pot. Turn to high heat and bring to a ow boil.
- Reduce heat to a medium low simmer, keeping an eye on it 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) until your jam thickens up. Depending if you reduce the recipe yours might done faster, so keep checking to make sure it doesn’t burn.
- Remove from heat and allow to sit for 5 minutes. Pour jam into a mason jar. The jam hardens quickly so if you let it sit for longer it will be tough getting it out of the pot.
- Place mason jar in the refrigerator. Watermelon jam lasts about 2-3 weeks in the fridge if stored in a sealed jar.
Recipe Created by Pamela Reed for brooklynfarmgirl.com
