Chop the overripe watermelon into small chunks using a chef's knife, ensuring uniform size for even cooking.
4 cups watermelon flesh, overripe and soft
Place the chopped watermelon into a large saucepan and add the sugar. Stir to combine, allowing the sugar to begin dissolving and the watermelon to release juices.
4 cups watermelon flesh, overripe and soft
Bring the mixture to a gentle boil over medium heat, using a silicone spatula to stir regularly. As it heats, watch for the watermelon to break down and release its aroma, which will intensify.
4 cups watermelon flesh, overripe and soft
Reduce the heat to low and simmer gently, stirring frequently. Continue simmering until the mixture thickens and reduces by approximately half, about 30-40 minutes. The jam should become glossy and translucent, with the liquid visibly reduced.
4 cups watermelon flesh, overripe and soft
Once the consistency is achieved—when the mixture coats the spatula and the aroma is rich—remove from heat. Optionally, press the jam through a fine mesh sieve for a smoother texture.
4 cups watermelon flesh, overripe and soft
Transfer the hot jam into sterilized jars, seal tightly, and allow to cool. The jam will set further as it cools, resulting in a fragrant, semi-translucent spread ready to use.
4 cups watermelon flesh, overripe and soft
