Anjali Arora
I never expected to find comfort in jelly made from some fruit I usually toss into a Watermelon Cucumber Feta Salad on hot afternoons. But watermelon jam feels like a secret handshake between summer’s end and autumn’s slow arrival.
It’s got that faint smell of cold metal when you first crack open a jar, paired with a soft, wobbly texture that feels almost playful — like someone forgot to set the pectin just right, but somehow it works.
What makes this recipe truly delightful is how it transforms watermelon, a fruit known for its high water content, into something that holds its own beyond a quick snack.
Each spoonful carries a subtle sweetness, balanced with just a touch of lemon for brightness, and the flavour lingers in a way that fresh fruit rarely does. I love spreading it over buttered toast in the morning, folding it into yoghurt, or even layering it between sponge cakes for an unexpected twist.
It’s one of those kitchen experiments that feels like a revelation — no fancy tricks, no complicated ingredients, just watermelon, sugar, a squeeze of citrus, and a little patience. If you’ve already fallen in love with fruity preserves like Strawberry Party Punch or a simple Watermelon Lemonade Smoothie, this jam might just become your new obsession.
Ingredients for Watermelon Jam
Making watermelon jam requires just a few simple ingredients, each contributing to the jam’s flavour, texture, and shelf life:
Watermelon (4 cups, chopped, seedless if possible): The star ingredient, providing natural sweetness and vibrant color. Using seedless watermelon makes the jam smoother and easier to puree.
Granulated Sugar (1 cup): Acts as a preservative and sweetener, helping the jam set while balancing the natural acidity of the watermelon.
Lemon Juice (2 tbsp, freshly squeezed): Adds brightness and helps in the setting process by enhancing the natural pectin in the fruit.
Step By Step Guide to Make Watermelon Jam
Step 1: Prepare and puree the watermelon
Use a sharp knife to chop the watermelon into small cubes. Transfer them to a blender or food processor and puree until smooth. For a finer texture, pour the puree through a fine sieve or cheesecloth to remove any excess pulp.
Step 2: Cook the jam base
Pour the strained watermelon puree into a large saucepan. Heat over medium heat, stirring regularly with a wooden spoon or silicone spatula. Allow the mixture to simmer gently until it begins to thicken and turns slightly translucent, about 10 minutes.
Step 3: Add sugar and lemon juice
Stir in the granulated sugar and freshly squeezed lemon juice, ensuring the sugar dissolves completely. Continue simmering the mixture, stirring frequently, until the jam thickens further and coats the back of a spoon, about 15–20 minutes. The consistency should be wobbly but hold its shape.
Step 4: Jar and store
Remove the saucepan from heat and pour the hot jam into sterilized jars. Seal immediately and allow to cool to room temperature. Store in the refrigerator for up to 2 weeks, or process in a water bath for longer preservation.
Watermelon Jam
Ingredients
Equipment
Method
- Use a sharp knife and cutting board to chop the watermelon into small cubes, then transfer to a blender or food processor.
- Puree the watermelon until smooth, then pour the mixture through a fine sieve or cheesecloth to remove excess pulp and achieve a smooth consistency.
- Pour the strained watermelon puree into a large saucepan and heat over medium heat. Bring to a gentle simmer while stirring regularly with a wooden spoon or silicone spatula, until the mixture begins to thicken and becomes slightly translucent, about 10 minutes.
- Add the sugar and lemon juice to the saucepan, stirring constantly until the sugar dissolves completely. Continue simmering until the mixture thickens further and coats the back of a spoon, about 15-20 minutes. The jam should be wobbly but hold its shape.
- Remove the saucepan from heat and transfer the hot jam into sterilized jars. Seal immediately and let cool to room temperature before storing in the refrigerator for up to 2 weeks or processing in a water bath for longer preservation.
Sometimes I think the simplest things carry the weirdest stories. Who knew watermelon could turn into something lasting, something not just eaten in the moment, but kept around for a week or two? It’s weird how that’s enough, how that’s enough to make me feel like I’ve created my own little piece of summer—on my shelf, waiting.
Clever Tips & Handy Hacks for the Perfect Watermelon Jam
Making jam may seem simple, but a few thoughtful tweaks can take your Watermelon Jam from good to truly exceptional. Here are some tips and tricks that I’ve picked up along the way:
- Choose ripe, sweet watermelon: The riper the melon, the richer your jam will taste. If your fruit feels a little flat, balance it with an extra squeeze of lemon juice for that perfect tang. You can even save underripe melons for drinks like Watermelon Lemonade Smoothie and use the sweetest ones for the jam.
- Control the consistency: If you prefer a thicker, spreadable jam, simmer it a little longer to let the water evaporate slowly. For a softer, spoonable texture, remove it from the heat sooner. This also makes it versatile enough to drizzle over desserts like No Onion Potato Salad for a quirky sweet-savory twist.
- Play with flavors: While lemon is classic, you can experiment by adding a dash of ginger for warmth, or even a sprig of mint to echo the freshness of a summer Watermelon Cucumber Feta Salad.
- Test for doneness: A quick hack is to place a small plate in the freezer while your jam cooks. Drop a bit of hot jam on it, wait a few seconds, then push it with your finger. If it wrinkles, it’s ready!
These little adjustments not only help you get the texture and flavor just right but also give you the confidence to customize your jam to suit your taste buds.
Smart Storage Tips to Keep Your Watermelon Jam Fresh
Homemade jams like this Watermelon Jam are all about capturing freshness in a jar, but storing them correctly ensures they stay safe and flavorful for longer. Here are a few practical tips to help you get it right:
- Sterilize your jars properly: Always wash the glass jars and lids thoroughly, then boil them for a few minutes or dry them in a hot oven. A clean, sterile jar prevents unwanted bacteria from spoiling your jam. You can use the same method when storing condiments like Smash Burger Sauce.
- Refrigeration is key: Once opened, keep the jar in the fridge. Your jam will stay good for about 2–3 weeks if stored in an airtight container. Always use a clean, dry spoon to scoop it out—this simple habit goes a long way in extending shelf life.
- Freeze for longer storage: If you’ve made a big batch, pour some into freezer-safe containers. Frozen jam can last up to 3 months. Thaw it in the fridge overnight before use, and it’ll taste just as good as fresh.
- Small-batch magic: Since watermelon has a high-water content, it’s best to make smaller batches. That way, you’ll always enjoy the freshest flavor without worrying about it losing its charm, just like with quick recipes such as Watermelon Smoothie.
Handled with care, your homemade jam will be a delightful addition to breakfasts, desserts, or even creative pairings with savory dishes.
Hi, I’m Anjali Arora — the curious heart behind Feast Chase.
To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.