HOMEMADE Watermelon Jam with no pectin! This easy to make jam recipe uses fresh watermelon juice to make a healthy jam. No pectin is needed for this recipe, just throw it in the refrigerator when it’s done! This is one of the best fruit jams, I love eating it on toast!
What can I make with watermelons?
This year we grew a bunch of watermelons in the garden. If you’re looking for a good container fruit to grow, watermelon is the direction you should go in. On each plant we usually get 3-4 watermelons which quickly adds up when you have a few plants!
By the way did you know that watermelon is a fruit and a vegetable? It is a fruit because it grows from a seed. It’s a vegetable because it is harvested and cleared from the field like other vegetables and because it is a member of the same family as pumpkins. I had no idea!
Watermelon Jam Recipe
First, you’ll need watermelon juice which is easy to make. Remove the seeds from your watermelon and then throw watermelon chunks in a blender or food processor. Blend until it turns into watermelon juice!
I love making homemade jam with blueberries so I decided this time to make a watermelon jam recipe. And because I think all jam tastes and smells better with a bit of cinnamon we’ll throw some of that in to make it extra special. This recipe calls for 16 cups of watermelon juice (watermelon is 92% juice) but if you don’t have that much just scale down the recipe.
I bet noone will believe you when you tell them this jam is watermelon jam!
Watermelon Jam without pectin!
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Looking for more watermelon recipes? Try my watermelon soup!
HOMEMADE Watermelon Jam! This easy to make jam recipe uses fresh watermelon juice to make a healthy jam. No pectin is needed for this recipe, just throw it in the refrigerator when it's done! This is one of the best fruit jams, I love eating it on toast!
- 16 cups watermelon juice seeds out
- 1 cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons cinnamon
Mix all ingredients in large pot. Bring to a boil.
Reduce heat to medium high. Keep a eye on this so it doesn't boil over. Skim foam as it rises. Check and stir every 15 minutes.
Continue to boil for 2-3 hours (mine took 3 hours). Depending if you reduce the recipe yours might done faster, so keep checking to make sure it doesn't burn.
Let sit for 5 minutes. Immediately place in mason jar. The jam hardens quickly so if you let it sit for longer it will be tough getting it out of the pot.
Place in refrigerator and enjoy!