I never thought I’d be obsessing over watermelon in the form of jam. Honestly, it feels like cheating. Juicy, fragrant watermelon isn’t supposed to turn into sweet sticky spread, right? But here I am. I half-expected to lose the crunch, the crystal-clear scent of fresh melon, that slight pop of seeds while you bite. Instead, I got something softer, almost like a syrupy splash of summer on toasted bread. There’s something about the way the aroma of cooked watermelon tangles with hints of honey and a whisper of citrus zest—so unexpected, so oddly satisfying.
It’s not about making something fancy or complicated. It’s about capturing that moment when you’re wandering through the market and spot a massive, sun-ripened melon. It’s about holding onto that freshness—even if just for a little while. Because right now, in this strange in-between season, I want to taste that clean, watery sweetness again—something honest and slow, like a quiet break from the rush.
Watermelon Jam
Ingredients
Equipment
Method
- Chop the watermelon flesh into small cubes using a sharp knife and cutting board, ensuring all seeds are removed. Measure out 2 pounds of prepared watermelon.2 pounds watermelon flesh
- Transfer the cubed watermelon into a saucepan and add 1/4 cup water. Bring to a gentle simmer over medium heat, stirring occasionally, until the watermelon softens and releases juices, about 10 minutes.2 pounds watermelon flesh, 1/4 cup water
- Use a silicone spatula to mash the softened watermelon into a smooth pulp directly in the saucepan, then pass the mixture through a fine mesh sieve into a bowl to remove any remaining solids and seeds, resulting in a bright red juice.2 pounds watermelon flesh
- Return the strained watermelon juice to the saucepan and add the sugar along with the citrus zest. Place over medium heat, stirring continuously until the sugar dissolves completely and the mixture begins to thicken slightly, about 10-15 minutes. You will see the syrup coat the back of a spoon.2 cups granulated sugar, 1 tablespoon citrus zest
- Increase heat slightly and cook until the jam reaches a viscous consistency, about 5 minutes. The jam should be glossy and thick enough to mound on a spoon without running. Remove from heat and allow to cool slightly.
- Transfer the hot jam into sterilized jars or bowls for storage. Let it cool to room temperature before sealing or serving. The final product is a vibrant, translucent red spread with a fragrant, summery aroma.
Maybe I’ll spread this on toast tomorrow morning and pretend I’m at a fancy brunch, or maybe I’ll just keep spooning it straight from the jar. Who knows. The best part of these small experiments—they never quite turn out how you expect. And that’s sometimes exactly what makes them worth doing.