Watermelon Jam: The Surprising Summer Revival You Didn’t See Coming

Why Watermelon Jam?

Everyone’s doing berry jams right now. Strawberries, cherries, even blueberries. But I got curious—what about watermelon? Not just the juice on a hot day, but the actual fruit splitting into sticky, sweet chunks inside a jar.

It’s weird to think about turning this summer staple into something you cook. I never thought I’d make jam from the fruit that’s mostly water and sugar. But the scent when it’s cooking? That’s a whole other story.

It’s a bit rustic, the kind of summer thing you might make with your backyard bounty if you’re tired of eating slices leaning against your knees. Plus, it’s *different*. Like, you look at the bottle and think: this should just be fresh, not this glossy, thick spread. But here we are.

Watermelon Jam

Watermelon jam is a sweet, sticky spread made by simmering diced watermelon with sugar until the fruit breaks down and the mixture thickens. The final product has a vibrant, glossy appearance with chunky pieces of watermelon suspended in a syrupy consistency. It is prepared through simmering, stirring, and reduction to achieve the desired jam-like texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course: Main Course

Cuisine: Fusion

Calories: 50

Ingredients Equipment Method

Ingredients

  

• 4 cups watermelon, diced seedless or de-seeded for ease
• 1.5 cups granulated sugar adjust to taste if needed
• 1 tablespoon fresh lemon juice to help set the jam

Equipment

• Large heavy-bottomed saucepan
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Sharp Knife
• Cutting board
• Sterilized jars for storage

Method

 

1. Measure and dice the watermelon into small, uniform pieces, then transfer to a large saucepan. Use a sharp knife and a cutting board for clean, precise cuts.
2. Add the sugar and lemon juice to the watermelon in the saucepan. Stir well to coat all pieces evenly and let sit for 10 minutes to draw out moisture.
3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently with a wooden spoon until the sugar dissolves completely and the fruit starts to release juice.
4. Reduce the heat to low and simmer the mixture, stirring occasionally. Continue cooking until the jam thickens and the watermelon pieces become translucent, approximately 45–60 minutes. The jam should hold a slight mound when spooned and show a glossy appearance.
5. Once the jam has reached the desired consistency, remove the saucepan from heat. Ladle the hot jam into sterilized jars, leaving appropriate headspace. Seal and let cool completely before storing.
6. Label the jars and store in a cool, dark place or refrigerate. The jam will develop a richer flavor after a day or two.

Somehow, this feels like a small rebellion. Turning watermelon into something you spread over toast feels just a little wild, no? It’s not perfect, not refined. But maybe that’s the point. Just some fruit, a little sugar, and letting it do its thing.

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.