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Watermelon Jam

This watermelon jam is made by simmering raw, ripe watermelon until the sugars concentrate and thicken naturally, resulting in a sticky, ruby-red spread with a smooth, slightly chunky texture. It involves minimal processing, relying on natural sugar and pectin from the fruit itself, and has a glossy, gel-like appearance when finished.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: Fusion
Calories: 50
Ingredients Equipment Method

Ingredients
  

  • 4 cups watermelon cubes seeded, peeled, cut into chunks
  • 1 cup granulated sugar optional, enhances sweetness
  • 1 tsp lemon juice to balance acidity

Equipment

  • Sharp knife
  • Large pot
  • Wooden spoon or silicone spatula
  • Fine mesh strainer or cheesecloth (optional)

Method
 

  1. Place the watermelon cubes into a large, heavy-bottomed pot.
  2. Bring the watermelon to a gentle simmer over medium heat, stirring occasionally with a wooden spoon or silicone spatula until the fruit is soft and begins breaking down, approximately 15-20 minutes. You'll notice the liquid becoming more vibrant and syrupy.
  3. Add the sugar and lemon juice to the mixture, stirring until the sugar dissolves completely. Continue simmering over medium-low heat, stirring frequently, until the mixture thickens and reduces by about half, which will take approximately 30-40 minutes. Look for the jam to become glossy and to pass the plate test.
  4. Optional: For a smoother consistency, strain the mixture through a fine mesh strainer or cheesecloth, pressing gently to extract excess liquid. Return the strained jam to the pot and simmer briefly to ensure it reaches desired thickness.
  5. Transfer the hot jam into sterilized jars, filling to within ΒΌ inch of the rim. Seal the jars and allow to cool to room temperature. The jam will firm up further as it cools, resulting in a shiny, gel-like spread with visible bits of crushed watermelon.