If you love the refreshing taste of watermelon, this homemade watermelon jam is a must-try! It’s sweet, slightly tangy, and perfect for spreading on toast, biscuits, or even as a topping for yogurt and desserts. With just a few simple ingredients, you can turn fresh watermelon into a delightful jam that can be enjoyed year-round.
Ingredients
- 4 cups fresh watermelon (seedless, diced)
- 1 cup sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons water
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30–40 minutes
- Total Time: 40–50 minutes
Instructions
Step 1: Prepare the Watermelon
- Cut the watermelon into small cubes and remove any seeds.
- Blend or mash the watermelon until smooth. If you prefer a chunkier jam, you can leave some small pieces.
Step 2: Cook the Jam
- Pour the watermelon puree into a large saucepan and heat over medium heat.
- Add the sugar and lemon juice, stirring continuously.
- Let it simmer for about 15–20 minutes, allowing the mixture to reduce and thicken slightly.
Step 3: Thicken the Jam
- In a small bowl, mix the cornstarch and water to create a slurry.
- Slowly pour it into the watermelon mixture while stirring.
- Continue cooking for another 10–15 minutes, stirring occasionally, until the jam reaches a thick consistency.
Step 4: Check the Consistency
- To test if the jam is ready, place a small spoonful on a cold plate and let it sit for a minute.
- If it holds its shape and doesn’t spread too much, it’s done! If it’s still too runny, cook for a few more minutes.
Step 5: Cool and Store
- Remove the jam from the heat and let it cool slightly. Transfer it to sterilized jars and allow it to cool completely before sealing.
- Store in the refrigerator for up to 2–3 weeks or in the freezer for longer storage.
Ways to Enjoy Watermelon Jam
- Spread it on toast, pancakes, or waffles
- Swirl it into yogurt or oatmeal
- Use it as a filling for pastries or cakes
- Drizzle over ice cream or cheesecake
Homemade Watermelon Jam Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
40 minutes
Ingredients
- 4 cups fresh watermelon (seedless, diced)
- 1 cup sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Step 1: Prepare the Watermelon
- Cut the watermelon into small cubes and remove any seeds.
- Blend or mash the watermelon until smooth. If you prefer a chunkier jam, you can leave some small pieces.
Step 2: Cook the Jam
- Pour the watermelon puree into a large saucepan and heat over medium heat.
- Add the sugar and lemon juice, stirring continuously.
- Let it simmer for about 15–20 minutes, allowing the mixture to reduce and thicken slightly.
Step 3: Thicken the Jam
- In a small bowl, mix the cornstarch and water to create a slurry.
- Slowly pour it into the watermelon mixture while stirring.
- Continue cooking for another 10–15 minutes, stirring occasionally, until the jam reaches a thick consistency.
Step 4: Check the Consistency
- To test if the jam is ready, place a small spoonful on a cold plate and let it sit for a minute.
- If it holds its shape and doesn’t spread too much, it’s done! If it’s still too runny, cook for a few more minutes.
Step 5: Cool and Store
- Remove the jam from the heat and let it cool slightly. Transfer it to sterilized jars and allow it to cool completely before sealing.
- Store in the refrigerator for up to 2–3 weeks or in the freezer for longer storage.
Notes
- For a chunkier jam, don’t fully blend the watermelon.
- Adjust sugar based on watermelon sweetness.
- Pairs perfectly with toast, pancakes, yogurt, or even cheesecake!
