WATERMELON JAM - EASY AND FOOLPROOF!
This watermelon jam recipe is super easy and works every time! Produces perfectly set jam that tastes like extremely concentrated watermelon! This is the only watermelon jam recipe you'll even need!
Provided by MelanieCooks.com
Categories Condiments
Time 30m
Number Of Ingredients 4
Steps:
- Put pureed watermelon, lemon juice and sugar in a pot. Bring to a rolling boil, then reduce heat to simmer.
- Add the pectin and whisk it with a handheld whisk or a fork immediately, so it dissolves without clumping.
- Bring the watermelon jam to a boil again, then reduce heat to simmer and simmer, stirring every minute, for 20 minutes.
- Pour the watermelon jar into a mason jar. This watermelon jam will set completely once it's cooled.
- This watermelon jam can be canned, or you can simply store it in a refrigerator (it will stay fresh in a refrigerator for up to 1 month).
Nutrition Facts : Calories 97 kcal, Carbohydrate 25 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 9 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
WATERMELON JAM
This homemade watermelon jam tastes like summer in a jar.
Provided by Ashley Ramsey
Categories Spreads
Time 1h45m
Number Of Ingredients 4
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
This a sweet spread with a bit of a crunch. Try it with peanut butter on a English Muffin or bagel. I made 4 jars & gave 2 away. As my family will only finish 2 jars in 3 weeks. Recipe source Bernardine, a manufacturer of canning equipment.
Provided by Kit..ty Of Canada
Categories Breakfast
Time P1D
Yield 4 cups
Number Of Ingredients 5
Steps:
- In large bowl, stir together sugar, watermelon and lemon juice.
- Set aside for 10 minutes, stirring occasionally.
- In small saucepan, blend fruit pectin and water.
- Bring mixture to boil over high heat; boil, stirring, for 1 minute.
- Stir pectin mixture into watermelon mixture.
- Stir constantly until sugar is dissolved, about 3 minutes.
- Quickly pour into jars and cover.
- Let stand at room temperature 24 hours to set.
- Store jam in refrigerator for up to 3 weeks.
Nutrition Facts : Calories 66.9, Fat 0.2, Sodium 24.6, Carbohydrate 18.1, Fiber 1.3, Sugar 6.3, Protein 0.5
EASY WATERMELON JELLY
Easiest watermelon jelly recipe have found. Makes 4-5 half-pints. No special equipment needed. Sets perfectly every time and is delicious!
Provided by Chef zabrni72
Categories Jellies
Time 27m
Yield 4-5 half pints
Number Of Ingredients 4
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!
WATERMELON RIND JAM
Make and share this Watermelon Rind Jam recipe from Food.com.
Provided by Stacia_
Categories Melons
Time P1DT15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cut rind into 1/3-inch strips. Cover in cold water and bring to a quick boil. Reduce heat, and let simmer slowly until transparent, about 30 minutes.
- Drain, and reserve 1 1/2 cups of liquid.
- In a heavy pot, completely dissolve sugar in reserved liquid. Add honey and lemon peel, and bring to a boil, skimming as needed. Add drained rind and seeds and boil gently over medium heat, for 15 minutes. Remove from heat, cover, and set aside overnight.
- Boil again over medium heat, until syrup thickens, about 15 minutes. Test for doneness.
- Add lemon juice and mastic or cardamom 5 minutes before jam is done. Let jam cool completely then store in a sterilized jar.
More about "watermelon jam easy and foolproof food"
WATERMELON JAM - 2 WAYS (NO PECTIN RECIPE) | FAB FOOD …
From fabfood4all.co.uk
5/5 (6)Category Breakfast, Teatime
WATERMELON RIND JAM - SAVORING ITALY
From savoringitaly.com
WATERMELON JAM (WITH PECTIN) - WHERE IS MY SPOON
From whereismyspoon.co
WATERMELON FREEZER JAM | RECIPES | IDAHO PREFERRED
From idahopreferred.com
FREEZER WATERMELON JAM RECIPE — EATWELL101
From eatwell101.com
WATERMELON JELLY: AN EASY RECIPE - HOMESTEADING WHERE YOU ARE
From homesteadingwhereyouare.com
HOW TO MAKE WATERMELON JAM - HONEYSUCKLE FOOTPRINTS
From honeysucklefootprints.com
WATERMELON JAM - EASY AND FOOLPROOF! | 002
From 002-gemblong.blogspot.com
HOMEMADE WATERMELON JAM - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
WATERMELON JAM EASY AND FOOLPROOF RECIPES
From tfrecipes.com
MSN
EASY 4-INGREDIENT WATERMELON JAM – VEGAN IN THE FREEZER
From veganinthefreezer.com
HOW TO MAKE HOMEMDE WATERMELON JAM - FEELS LIKE …
From feelslikehomeblog.com
WATERMELON JAM FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love