Pin it
This jam blends bold, lush flavors of watermelon and strawberries for a fun, summer-in-a-jar experience. You'll have a stash of something sweet for toast, desserts, or just a quick snack, all with just a few easy steps—patience pays off here, trust me!
This all started during a scorcher of a summer when I loaded up on watermelons at the market. Honestly, it was such a hit my neighbor has me on an annual delivery schedule for a jar of this stuff!
Vibrant Ingredients
- Unsalted butter (Optional): Toss a small amount in if you want less foam on the jam's top layer. Grab the best you can, or ditch it if you’re skipping dairy.
- Lemon juice: Just-squeezed lemon makes everything pop and helps the jam thicken up nice thanks to the pectin.
- Pectin: This is what makes your jam gel up. Go easy and measure right, otherwise it can go stiff.
- Sugar: Not just for flavor—sugar helps the jam last. Try organic cane for a more natural vibe.
- Watermelon juice: You’ll get a burst of sweetness and that unmistakable scent of fresh melon. Deep red watermelon brings the color up a notch.
- Fresh strawberries: Use strawberries that are ripe but not mushy for that zingy, bright berry kick.
Easy Step-by-Step Directions
- Cool and Store:
- Move jars onto a towel and let them sit. You should hear some popping as the jars seal themselves. Once they’re not warm, check for tight seals and store them on a shelf for up to a year and a half if canned, or keep in the fridge for a month if you didn’t can them.
- Seal and Process Jars:
- Put the lids and rings on your jars, just hand-tight. If you’re canning, drop the filled jars into boiling water for about ten minutes for safety’s sake.
- Remove from Heat and Fill Jars:
- Turn off your burner. Spoon the jam into jars, making sure to leave a finger-width gap up top so things don't overflow. Clean the rims so the lid grabs tight.
- Add Sugar and Cook:
- Pour in all your sugar at once. Stir and let it get back to a full, wild boil—bubbles everywhere. Keep stirring for about a minute to set things up.
- Bring to a Boil:
- Give it some heat and keep going 'til the mix is really boiling hard, even when you stir. That’s the pectin doing its thing and flavors mixing up.
- Combine the Fruit and Pectin:
- In a big, heavy pot, mix all your watermelon juice, chopped strawberries, lemon juice, and pectin. Melt in butter if you’re using it. Stir it now and then over medium-high heat.
- Prepare the Watermelon and Lemon:
- Blitz watermelon pieces in a blender, then pour through a strainer for pure juice. Squeeze your lemon. Set both aside for later.
Pin it
Watermelon takes this over the top flavor-wise. My kids hover by the stove with their toast every time. And let’s be real: sneaking a warm spoonful is my favorite part!
Storing It
Once open, keep jars in the fridge and aim to finish them within a month. If you want it to last even longer, freeze some—just don’t fill jars to the brim so they don’t crack. Properly canned and sealed jars keep fresh on the shelf for a year and a half. Always peek at them for any weirdness before digging in.
Swaps and Tweaks
No fresh berries? Grab some frozen ones. Want a tangier spread? Use less watermelon juice and add a handful of raspberries or blueberries. Dairy-free folks—just leave the butter out or use your go-to vegan butter instead.
Pin it
Tasty Ways to Enjoy
Slather it on warm toast, swirl into yogurt, or fill cookies, cakes, and homemade toaster pastries. Or dress up your cheese board—it’s awesome with soft cheese or whipped ricotta.
Rich Cultural Background
Making jams like this is something families have done every summer for ages to save up summer’s flavors for colder days. Watermelon and strawberry are classic warm-weather fruits, so this is all about stretching those sweet summer flavors well past the season.
Frequently Asked Questions
- → What kind of watermelon works best for this jam?
Pick a seedless one to save time juicing. Go for the sweetest, ripest watermelon you can grab for top taste and color.
- → Do I need to use fresh strawberries, or will frozen work?
Both are good! If you use frozen, let them thaw and get rid of the extra liquid before you start.
- → Why is lemon juice important?
Lemon keeps it tart and helps everything gel since it wakes up the pectin.
- → Can I reduce the sugar in this jam?
This version needs all that sugar for a good set. If you want less, look for pectin made for low-sugar jams.
- → How long does homemade jam last?
Sealed jars can keep up to a year and a half. Pop them open or stick them in the fridge and you’ll want to finish within a month for best taste.
- → Can I freeze the jam instead of canning?
Sure, just scoop jam into freezer-safe jars (leave some space at the top) and stash in the freezer for up to twelve months.