This watermelon jam recipe is very simple and requires no canning knowledge. We simmer fresh watermelon cubes with lemon and vanilla to create a thick, sweet jam that pairs perfectly with bread and butter for breakfast. Very delicate in taste, it’s like spreading Summer on your toasts!
Table of Contents
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Ingredients list for the watermelon jam
- 2 lbs (1kg) watermelon, diced – discard the rind
- 1 lb (500g) granulated sugar
- 1 lemon, sliced
- 1 vanilla pod, split lengthwise
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Directions
To make the watermelon jam:
1. Peel, seed, and dice the watermelon (learn how to cut a watermelon easily with this simple step-by-step guide). Discard the rind.
2. In a large salad bowl, combine diced watermelon flesh, sugar, sliced lemon, and vanilla pod. Cover and allow to marinate for 24 hours.
3. Transfer all the ingredients (watermelon, sugar, sliced lemon, and vanilla pod) in a Dutch oven. Bring to a simmer over medium-high heat, stirring occasionally with a rubber spatula or wooden spoon. Simmer the jam, stirring occasionally, until it is thick and jammy, about 2 hours.
4. Skim the foam that formed onto the surface during cooking, remove lemon slices and the vanilla pod.
5. Clean up/sterilize your jars and fill them up with watermelon jam, leaving at least 1/4 inch room at the top. Tightly seal the jars and let sit at room temperature for 24 hours before freezing or refrigerating for up to 2 weeks.
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Tips for the watermelon jam recipe
- I like to cook the diced watermelon to keep some nice chunks in the jam, but you can puree the watermelon flesh for a smoother texture.
- You can add pectin for a thicker jam. You may have to cut the cooking time by half.
- You can store in the refrigerator for up to 2 weeks.
More watermelon recipes you might like
- 14 Cool and Refreshing Watermelon Recipe Ideas
- Watermelon Fries with Cream Cheese Marshmallow Dip
- Grilled Watermelon with Honey Balsamic Glaze
- 2-Ingredient Honey Watermelon Sorbet
Photo credit: © Eatwell101.com
