Watermelon Jam

Recipe file created August 17, 2000.
Two variations -- one using the traditional "boil it until it jells" method, the other using fruit pectin.
Both are tasty.


Remove seeds from watermelon and chop finely -- do not puree. Measure 3 cups.

Place 3 - 1/2 pint (1 cup) canning jars into canner. Cover with water. Bring to a boil. Let boil at least 10 minutes to sterilize jars.

Measure all ingredients into a large pot. Boil until juice reaches the jellying point -- 9 degrees F above the boiling point for water at your altitude. This will take about 20 minutes.

Prepare lids. The ones I use need to boil for 5 minutes before use. Check your package for directions.

Ladle jelly into hot canning jars, leaving 1/2 inch headspace. Wipe rims to remove any spillage. MAKE SURE THERE IS NO STICKINESS ON RIM. If there is, you will not get a good seal. Put lid and screw band on (fingertip tight), and place in boiling water canner.

Be sure all jars are covered with water. Return to a boil and process for 10 minutes. At altitudes over 1000 feet, process for 20 minutes. Remove jars and let sit overnight.

Check seals. Sealed lids will be curved down. If lid clicks when pressed, it is not sealed. Use these soon. Store the rest in a cool dark place.


Because this recipe uses pectin, it does not take as long to make, and is not as sweet.


Prepare jars and lids as above.

Remove seeds from watermelon and chop finely -- do not puree. Measure 1 1/2 cups.

Put all ingredients except pectin in a pot. Bring to a boil. Stir in pectin and simmer for 1 minute. Remove from heat.

Ladle into jars, put the lids on and process in boiling water bath as above.


DO NOT overtighten screwbands. You will spoil the seal. The sealing gum on the lid needs to be touching the lid and the jar. If overtightened, the gum will move aside and you will have lid touching jar. I've seen preserves spoiled this way.

-- Rox

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