If you’ve already read the previous recipe, you already know the whole backstory, which means you already know this watermelon jam is responsible for everything.
For all this bunch of watermelon recipes I’ve subjected my whole family to these days. 😀
But don’t worry, I won’t go on. I won’t tell you that after trying to make this watermelon jam with just the flesh, and after trying to make my first watermelon gelo, I also tried making jam with the rinds, and then with the juice from the rind jam I made another gelo. And I won’t tell you that I re-filtered the jam, and with that extra juice, I made some more additional gelo 😀 all in the same day…
…No, I won’t tell you any of that. I’ll just give you the recipe for my watermelon jam, my first watermelon jam, which I made improvising. Perhaps improvising more than usual this time 🙂 but if it’s true that fortune favors the bold… after being bold in making the jam without knowing how to make it, today I want to be bold in telling you how I made it:
In the microwave. As I always do with all my jams. 😉
For example, these:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: jars: 1
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs Watermelon (flesh only)
- 0.5 cup Sugar
- 1 Apple
- 1 Lemon (juice)
- 2 tablespoons Grand Marnier
Tools
- Bowl glass
- Immersion Blender
- Microwave Oven
Preparation
Chop the watermelon flesh into pieces and drain the water it produces during the process.
Peel and chop the apple. Place everything in a microwave-safe bowl (I use glass), add the lemon juice, sugar, and 1 tablespoon of Grand Marnier.
Cook at maximum power for 25 minutes. Interrupt the microwave once halfway through to stir with a spoon.
Let it rest inside the microwave for at least a couple of hours.
After cooking and during resting, the flesh releases a lot of juice. My advice is to remove it by pouring the flesh into a strainer and collecting it in a bowl: as you already know, I then made the gelo with this juice (which is sweetened).
Blend with an immersion blender.
After blending the flesh with the immersion blender, thicken the mixture by microwaving it again (still at maximum power) for 10-12 minutes. I recommend covering the bowl with a lid at this stage.
The time for this second cooking can vary depending on the consistency you want to achieve, or according to the amount of juice that was filtered. In any case, if necessary, the mixture can be filtered again even after cooking.
Let the jam cool slightly, add the second tablespoon of Grand Marnier, stir well with a spoon to distribute it.
This is the first time I have made and tasted watermelon jam, for me it has an unusual taste, at least compared to the classic jams I’m used to, which is why I added Grand Marnier, which in my opinion provides a nice aroma. In the future, I want to try other aromas too, perhaps even non-alcoholic ones to please my daughter who is categorically teetotal 😀
And here it is, my watermelon flesh jam, which we ate for breakfast spread on bread:
And then I also tried using it in a tart (with vegan shortcrust) in which I used, in addition to this flesh jam, also the one made with rinds which I will talk about in a few days. 🙂
Storage
I stored this jam in the refrigerator for a few days in a closed container.
Having produced a small amount, we consumed it quickly. Naturally, if you intend to store it for an extended time, you will need to proceed with sterilization and boiling using a suitable jar for jams and preserves.
For more information on this procedure, I refer you, as always, to the apricot jam recipe where I provided some instructions.
I’ll be waiting for you:
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