This easy recipe for homemade watermelon jam is a simple way to preserve summer’s sweetest fruit! Made without pectin, the spread uses fresh watermelon juice, sugar, lemon, and cinnamon. It thickens up nicely into a smooth, spreadable jam that’s perfect for toast, biscuits, and more
Watermelon Jam (no pectin) Recipe
Hi, my name is Pamela and I’m obsessed with making jam. I have tons of recipe ideas for canning, like homemade strawberry jam without pectin – check. Apricot jam – check. Raspberry jam (my fav) – check. And now let me talk about this watermelon jam.
This watermelon jam tastes lightly sweet, refreshing, and fruity, with a warm cinnamon spice twist. It’s like a summery watermelon treat with a hint of cozy fall flavor!
I absolutely love these watermelon preserves smeared on a homemade scone or English muffin – I hope you try it soon!
What can I make with watermelons?
The answer is obviously watermelon jelly.
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!
What to do with so many watermelons? Yeah, we’re enjoying them cut up and watermelon soup is a underrated treat, but we still have LOTS of watermelon leftover, so that’s how I came up with this sweet jam.
You’ll need watermelon juice which is easy to make. 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. As you can see it’s a great way to use up watermelon for a big crop!
Remove the seeds from your watermelon and then throw watermelon chunks in a blender or food processor. Blend until it turns into watermelon juice!
How to Make Homemade Watermelon Jam
Make watermelon juice – Remove seeds, blend watermelon chunks until smooth.
Cook the jam – Add all ingredients to a large pot and bring to a low boil over high heat.
Simmer – Reduce heat to medium-low, stir every 15 minutes, and skim foam as needed.
Thicken – Boil for 2-3 hours until the jam thickens, checking often to prevent burning. Mine usually takes 3 hours.
Jar it – Let sit for 5 minutes, then pour into a mason jar before it hardens.
Store – Keep in the fridge for up to 2-3 weeks.
Now my favorite part! Eating it. Smear it on a bagel, English muffin or toast and enjoy! I love the taste of sweet Summer for breakfast!
Pin for later
Fresh Watermelon Jam (No Pectin)
PrintIngredients
- 16 cups watermelon juice (directions below)
- 1 cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons cinnamon
Instructions
- How to make watermelon juice: Remove the seeds from watermelon and then throw watermelon chunks in a blender or food processor. Blend until it turns into watermelon juice! You need 16 cups for this recipe.
- Add all of the ingredients in large pot. Turn to high heat and bring to a ow boil.
- Reduce heat to a medium low simmer, keeping an eye on it 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) until your jam thickens up. Depending if you reduce the recipe yours might done faster, so keep checking to make sure it doesn't burn.
- Remove from heat and allow to sit for 5 minutes. Pour jam into a 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 mason jar in the refrigerator. Watermelon jam lasts about 2-3 weeks in the fridge if stored in a sealed jar.
Dwight David says
Can honey be substituted? I have alpha gal syndrome (from a tick bite) and sugar reacts in my body like food poisoning.
Helen Lynn says
Sounds delicious. How long does it keep in the refrigerator?
Pamela says
Hey Helen, I’ve easily kept this in my fridge for 2 months with no problem!
Candy Goodreau says
Can you can this recipe by using a water bath
Pamela says
Hey Candy, I’ve had previous readers that have canned this with a water bath, but I’ve never personally tried. Enjoy the jam!
TRACEY says
I believe if you want to water bath can you will need to increase the lemon juice a bit.
Rohan Singh says
This is my 2nd time on your blog :), I was searching for watermelon jam recipe (similar kind of question) and I come to here, when I see Blog name on the 3rd in the list I clicked and come to here.
Watermelon is one of my favourite and really awesome recipe, I will try it for sure. thanks and have a good day :).
Susan says
I had never heard of watermelon jam but it must taste wonderful! Great idea, Pamela!
Lindsey @ American Heritage Cooking says
I have never even *heard* of watermelon jam!!! But it is such a genius idea! Watermelons all year round!
denise@magnoliaverandah says
I have never even considered watermelon jam. But why the hell not!
Pamela says
Hah, that’s the spirit!
Carol at Wild Goose Mama says
I don’t know what surprised more—that you managed to grow watermelons or the that you can make jam out of watermelon juice. What an amazing person you are!
JElli says
What a fun idea! Never heard of watermelon before, though I know my great-grandma used to pickle the rinds.
Pamela says
I love that idea, I’m always looking for ways to use the entire watermelon.
Mick Emery says
Watermelon Rinds Original Recipe Yield 4 pints
Ingredients
3 quarts water
3/4 cup salt
4 quarts watermelon rind, white part only, cut into 1-inch cubes
2 tablespoons whole cloves
1/2 teaspoon mustard seed
10 (3 inch) cinnamon sticks, broken into pieces
1 quart apple cider vinegar
2 cups white sugar
4 drops green food coloring (optional)
Directions
1. In a glass bowl, stir together the water and salt until the salt has dissolved. Add the watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
2. Drain the watermelon rinds from the salted water, and place into a large saucepan or Dutch oven. Cover with fresh water, then place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
3. Meanwhile, tie the cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with the vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes. Stir in the drained watermelon rind, then return to the stove over high heat. Bring to a boil, then reduce heat to medium and simmer until the rind is transparent and the syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in the food coloring if desired.
4. Ladle into hot sterilized 1 pint jars, leaving 1/2 inch head space. Seal jars with new lids and rings, making sure you have cleaned the jar’s rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any unsealed jars in the refrigerator and enjoy those first.
Jersey Girl Cooks says
Such a great idea! But then again all your recipes rock!
grace says
this marks the first time i’ve seen watermelon jam or even pondered its existence! what a great idea and what a beautiful product!
Emma @ Bake Then Eat says
OMG Why is this not a thing? Pure amazingness in a jar. Watermelon jam must taste amazing! Seriously you should market this I know I would buy it 😀
Abbe @ This is How I Cook says
I have never heard of watermelon jam. Now I want watermelon jam. And a slice of watermelon!
Mary Frances says
What an interesting concept, new to me! I also didn’t realize watermelons are in the same family as pumpkins, although that makes sense. Very cool!
byeGeorge says
Looks and reads delicious…I’d be calling this ‘Watermelon Butter’…byeGeorge
Shashi at RunninSrilankan says
Pamela!!! Wow!!! Watermelon jam?!?!?! My mind is blown!!!! I never knew it was possible and I simply love your simple 4 ingredient recipe! I’m going watermelon hunting today! Thanks so much for this!
Anu-My Ginger Garlic Kitchen says
Wow! This is indeed a perfect way to use watermelon juice, Pamela! Such an amazing recipe. Can’t wait to try my own watermelon jam. 🙂
Heather @ Sweet Precision says
My mind is completely blown with this recipe! I absolutely love watermelon and I never even though of making jam out of it?! This is why I love getting inspiration from other bloggers 🙂 Definitely bookmarking this and adding it to my list of things I want to try out!
handmade by amalia says
I have never heard of watermelon jam and would love to try it. I’ll have to pin and wait because watermelon season is already over here. But I’m just about to make some pear jam and your cinnamon idea sounds perfect. I’ll add a bit to the pears.
Amalia
xo
Pamela says
Pears and cinnamon are the perfect combo, you’re going to love it! Enjoy Amalia!
Ashley says
Holy cow this is super cool! Watermelon jam?? I’ll take a jar please!!
Juliana says
This is totally new to me…watermelon jam…yes, this jam would make a nice gift!
Have a wonderful week ahead Pamela 🙂