The watermelon jam perfect for your family breakfasts: fresh, delicious, encapsulating the colors and flavors of summer.
Making it at home is simple, just sterilize the jars before preparation, and you’ll need only a few ingredients: watermelon, sugar, and an apple.
I used an apple because watermelon, being a very watery fruit, helps the thickening thanks to the pectin.
The watermelon jam is perfect to enjoy on toasted bread or to fill your pies, and its flavor will delight both adults and children.
Preparing it requires patience; you’ll need to peel and remove all those seeds, then cut it into cubes. But once you’re done, you’ll be satisfied with the result.
If you love making preserves and having a varied pantry, here are some of my recipes.
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 3/4 lbs of watermelon flesh
- 1 cup of sugar
- 1 apple
Tools
- Immersion Blender
Steps
Before preparing the jam, let’s take care of sterilizing the jars.
For these quantities, you need 3 jars of 8 oz each because watermelon does not yield much as it contains a lot of water.
Remove the rind and seeds from the watermelon and cut it into cubes, then place it in a colander with a container underneath to let it drain.
Let it drain for about an hour.
Once the time has passed, peel and cut the apple into small pieces.
Pour the watermelon flesh, sugar, and apple into a pot, turn on the heat, and cook over moderate heat for an hour, stirring often.
Halfway through cooking, blend with an immersion blender, and before turning off, do the plate test.
The watermelon jam will not be as thick as traditional jams and may require more time to cook.
Once cooking is complete, fill the jars, close them tightly with lids, and turn them upside down to create a vacuum.
Once cooled, store in the fridge.
The watermelon jam is not only tasty, but it will also bring color and freshness to your breakfast and lots of good cheer to start your day.
