This jam combining watermelon with the ingredients of lemonade provides a winning way to capture and prolong the sweet/tart tastes of summer.
An additional plus: It’s a small-batch refrigerator jam that doesn’t require canning.
Try watermelon-lemonade jam with crackers and cream cheese or serve it with buttered biscuits.
Yields 3 8-ounce jars
3 cups watermelon puree (this takes approximately 1½ pounds of watermelon chunks)
¼ cup apple cider vinegar
Juice of ½ lemon (approximately 1 tablespoon)
3 tablespoons pectin (available in most grocery stores or online)
1 cup sugar
3 8-ounce jelly jars with lids
If you’re starting with a whole watermelon, remove the rind (and any seeds). Starting with about 1½ pounds of watermelon chunks, puree the chunks and any resulting juice in a blender to create 3 cups of watermelon puree. Add the apple cider vinegar and lemon juice and continue to blend until the puree is fully mixed and smooth. With the blender running, add the pectin, incorporating it quickly and evenly.
In a large pan, simmer the watermelon mixture for 5 minutes on medium-low heat.
Increase the temperature to medium-high heat. When the mixture reaches a full boil (meaning that it continues boiling when stirred), keep it at a full boil for 1 minute. Slowly stir in the sugar.
Return the mixture to a full boil; keep it boiling for 1 minute.
Being careful — the jam will be extremely hot — pour the mixture into the jelly jars and put on the lids.
Allow the jam to cool to room temperature, then refrigerate. If kept refrigerated, the jam will keep for up to two weeks.
Recipe created by Cheryl Holsapfel of Garrettsville, Ohio, for a watermelon.org recipe contest; photo courtesy of watermelon.org
Watermelon.org is the website of the National Watermelon Promotion Board.
Recipe tested by Ellen Ficklen; email questions to firstname.lastname@example.org