watermelon jam

Here’s a detailed recipe for making watermelon jam and canning it:

Ingredients:

• 4 cups of watermelon, diced and seeds removed
• 1 cup of granulated sugar
• 2 tablespoons of lemon juice
• 1 packet of pectin (optional, depending on desired thickness)

Equipment:

• Large pot
• Canning jars with lids and bands
• Canning pot or large stockpot with a rack
• Jar lifter
• Funnel
• Ladle
• Clean cloth or paper towels

Instructions:

Preparing the Watermelon Jam:

1. Prepare the Watermelon:
   • Cut the watermelon into small pieces and remove all seeds. Measure out 4 cups of diced watermelon.
2. Cook the Watermelon:
   • Place the diced watermelon in a large pot. Mash the watermelon using a potato masher or an immersion blender until mostly smooth.
   • Add the lemon juice to the pot.
3. Add Sugar:
   • Stir in the granulated sugar. Mix well to combine.
4. Cook the Mixture:
   • Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
   • Once it reaches a rolling boil, reduce the heat and simmer for about 30-45 minutes, stirring occasionally. The jam should start to thicken. If using pectin, add it according to the package instructions during this simmering stage.
5. Check the Consistency:
   • To test the jam’s consistency, place a small plate in the freezer for a few minutes. Spoon a small amount of the hot jam onto the cold plate. Let it sit for a minute, then run your finger through it. If it wrinkles and doesn’t run back together, the jam is ready. If not, continue cooking and testing every 5 minutes.

Canning the Jam:

1. Sterilize Jars:
   • While the jam is cooking, sterilize your canning jars, lids, and bands by boiling them in water for 10 minutes. Keep them in hot water until ready to use.
2. Fill the Jars:
   • Using a funnel, ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.
   • Wipe the rims of the jars with a clean cloth or paper towel to ensure a good seal.
   • Place the lids on the jars and screw on the bands until just fingertip-tight.
3. Process the Jars:
   • Place the filled jars onto the rack in your canning pot. Make sure they are covered by at least 1 inch of water.
   • Bring the water to a boil and process the jars for 10 minutes (adjust time if you are at a high altitude; refer to canning guidelines).
4. Cool and Store:
   • Carefully remove the jars from the water using a jar lifter and place them on a towel or cooling rack.
   • Let the jars sit undisturbed for 24 hours. After this time, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed.
   • Store sealed jars in a cool, dark place. Any jars that didn’t seal properly should be refrigerated and used first.

Tips:

• Always use fresh, ripe watermelon for the best flavor.
• If you prefer a smoother jam, you can blend the watermelon mixture completely before cooking.
• Adjust the amount of sugar to your taste, but remember that sugar helps with the preservation process.

Enjoy your homemade watermelon jam!