Fresh Watermelon Jam (No Pectin)
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
Servings 12
Ingredients
- 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.