Watermelon Rind Jam: the tasty preserve recipe for summer
Jam is so easy to make, it’s a wonder that more people don’t make their own jams at home. This watermelon rind jam is an easy preserve recipe—perfect for making when you have extra thick watermelon rinds in the summer! The jam is bright red-orange in color (depending on how much watermelon pulp you include) and the flavor is sweet but slightly tart.
You don’t need a long list of ingredients to make this recipe. With three ingredients—watermelon, lemon, and sugar—you have all you need to make this deliciously fruity watermelon rind jam. And the best part? It tastes better than store-bought jams!
Watermelon Rind Jam Ingredients
Watermelon rind – it’s important to take off the thin green layer of skin; use only the white and light green part.
Lemon – both lemon juice and lemon zest are used; use fresh lemon juice and not bottled juice.
Sugar – sugar not only adds sweetness to the jam but also preserves it.
How To Make Watermelon Rind Jam
Prepare the watermelon rinds. Cut the watermelon into slices, then remove the dark green skin, and pulp. You will use the light green to light pink parts. Set aside the pulp to use in other recipes. And discard the dark green skin.
Cut the light green watermelon pieces into smaller chunks and place in a pot. Add lemon zest and juice, and sugar, mix very well and let stand for 30 minutes. Next, cook for 30 minutes to an hour until thick and syrupy. Blend in the pot until smooth and cook for another 30 minutes. Let cool and pour into small jars.
Tips
For added flavor, use the vanilla peel, fresh ginger, cloves, and cinnamon sticks, or star anise while boiling the mixture. Remember to strain it out before storing. You can also add orange zest instead of lemon zest.
If you want your jam to be brighter in color, feel free to a few drops of food coloring to the jam when you boil it for the second time.
You can make the jam as junky or as smooth as you like. If you prefer a smooth jam, blend for a longer time.
How To Store Watermelon Rind Jam
If properly stored in sterilized jars, the jam can last up to 6 months in a cool dry place. Store in the refrigerator once opened.
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Instructions
Remove the pulp from a slice of watermelon.
Remove the pulp from a slice of watermelon.
Remove the green part of the skin and keep a little of the white of the watermelon with the remaining pulp.
Remove the green part of the skin and keep a little of the white of the watermelon with the remaining pulp.
Cut into small pieces and place in a pot.
Cut into small pieces and place in a pot.
Add lemon zest and juice, and sugar, mix very well and let stand for 30 minutes. Next, cook for 30 minutes.
Add lemon zest and juice, and sugar, mix very well and let stand for 30 minutes. Next, cook for 30 minutes.
Blend in the pot until smooth and cook for another 30 minutes.
Blend in the pot until smooth and cook for another 30 minutes.
Let cool and pour into small jars.
Let cool and pour into small jars.
Close the jars and store them until you want to serve watermelon rind jam.
Close the jars and store them until you want to serve watermelon rind jam.
