Watermelon Jam Easy And Foolproof Recipes

HOW TO MAKE HOMEMADE WATERMELON JAM

Steps:

• Puree the watermelon chunks in a blender or food processor. Depending on the size of your blender, you may have to work in two batches, but the finished amount of puree should be roughly 4 cups. There is no need to strain the watermelon juice because the puree gets very thin.
• Pour the watermelon puree into a large pot. Add lemon juice.
• In a small metal bowl, whisk both boxes of pectin together with 1/2 cup of the sugar. This will prevent the pectin from clumping later on.
• Whisk the pectin/sugar mixture into the watermelon puree.
• Bring the mixture to a boil over medium-high heat. Stir almost constantly to prevent the bottom of the mixture from burning.
• Add the rest of the sugar when the mixture is boiling so hard that you can't stir the bubbles away. Whisk the sugar in.
• Return the mixture to a hard boil, and cook for one minute.
• After one minute, remove the jam from heat.

WATERMELON JAM

Steps:

• 1. Clean and clear up your workspace because this recipe is messy and gets all over everything (if you cut a watermelon like I do).
• 2. Find a ripe large watermelon. Wash the outside with cold water. Use a melon ball scoop to scoop roughly 7 cups of watermelon into a food processor or blender.
• 3. Puree the watermelon so you have approximately 6 cups.
• 4. Combine the pureed watermelon into a large pot (I use Cuisinart 5.5 Multi-Purpose Pan with glass cover) with the 1/2 cup lemon juice and 4 cups white sugar or sugar substitute.
• 5. Bring combination to a boil until the temperature of mixture reaches 220 degrees.
• 6. Add the powdered pectin and boil for another 5 minutes.
• 7. Remove from the heat and pour into sterilized jars. *I used 12 4oz Jelly Jars. These can be found at your local grocery store or wherever you can purchase canning supplies.
• 8. Throughly wipe the rims and apply lids and screw on bands. *This is a very important step... without doing this the vacuum seal may not set properly.
• 9. Process in a boiling water bath for 15 minutes.
• 10. Remove from water bath and allow to cool in an area that is dark and away from drafts. *I leave mine sit overnight and test the seals in the morning. That way I am positive that the seal has set properly.
• 11. If the seals have set properly on your jars... you can eat immediately or store unopened jars for up to a year!

WATERMELON JAM

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 JELLY

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.

EASY WATERMELON JELLY

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!