Watermelon Jam: A Surprise Ingredient for the Summer Tables

I was peeling a watermelon for a salad and noticed something strange—

the aroma. Sweet, yet almost grassy, with a whisper of honey. Lilting, unexpected, like the fruit was whispering secrets I’d never really paid attention to before. Usually, I’d toss the rinds and forget, but this time I kept the pieces and thought—what if I simmered them down?

Turns out, that grassy note turns into this cool, fresh flavor that feels like biting into a watermelon in the middle of winter—bright, clean, a little wild. Jam isn’t just for mornings, not anymore. It’s a way to squeeze out every last drop of that fleeting summer, especially when the season isn’t quite as lively as that first slice.

Right now, making watermelon jam feels like a quiet rebellion—an unexpected way to preserve a little magic, even if only for a few jars.

Watermelon Rind Jam

This watermelon rind jam is made by simmering peeled and sliced watermelon rinds with sugar and lemon juice, resulting in a thick, glossy spread. The final jam has a translucent appearance with a smooth, slightly chunky texture, showcasing the vibrant pink hue of the watermelon rinds.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Fusion

Calories: 50

Ingredients Equipment Method

Ingredients

  

• 1 large watermelon peeled and pith removed
• 2 cups sugar or adjust to taste
• 1/4 cup lemon juice freshly squeezed

Equipment

• Sharp Knife
• Cutting board
• Large saucepan
• Wooden spoon
• Jars with Lids
• Jar Funnel

Method

 

1. Use a sharp knife and cutting board to peel the watermelon, removing the outer green rind and pith, then chop the pink flesh into small, uniform pieces approximately 1-inch in size.
2. Place the chopped watermelon rinds and flesh into a large saucepan. Pour in enough water to cover the pieces and bring to a gentle simmer over medium heat. Cook for about 15 minutes until the rinds are tender when tested with a fork.
3. Drain the cooked watermelon mixture through a fine strainer or colander, reserving the liquid. Return the drained watermelon back to the saucepan.
4. Add sugar and lemon juice to the watermelon in the saucepan. Place over medium heat, stirring continuously with a wooden spoon until the sugar dissolves completely and the mixture begins to thicken, about 20-30 minutes. You will notice bubbling and a glossy surface as it reduces.
5. Increase heat slightly and cook for an additional 10-15 minutes until the jam reaches a gel-like consistency, testing by placing a small dollop on a cold plate—if it holds its shape without running, it's ready.
6. Pour the hot jam into sterilized jars using a jar funnel. Seal the jars and allow them to cool at room temperature, then store in the refrigerator or a cool dark place for up to several months.

Who knew that a fruit so often dismissed as just a snack could hide so much potential? I swear, sometimes it’s about listening just a little closer to the fridge. Or the rind. Maybe even giving it a second chance.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.