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This sweet and vibrant strawberry watermelon jam bursts with real fruit flavor and captures the essence of summer in every spoonful. With just a few simple steps and some patience you can stock your pantry with homemade jam that will brighten up breakfast snacks and desserts all year long.
I first made this during a late summer heat wave when I bought too many watermelons at the farmers market The result was so good my neighbor now requests a jar every year
Ingredients
- Fresh strawberries: They bring natural tartness and deep berry flavor Choose ripe but not overripe berries for the brightest taste
- Watermelon juice: Adds juicy sweetness and an incredible summer aroma Use the darkest red watermelon you can find for the best color
- Sugar: Ensures sweetness and helps preserve the jam Look for organic cane if you like a more natural taste
- Pectin: Helps the jam set to a perfect spreadable consistency Measure carefully as too much can make the jam gummy
- Lemon juice: Brightens the flavors and helps the pectin work Choose fresh lemon for the best results
- Unsalted butter (Optional): It can reduce foaming on the surface of the jam Use high quality if you can but skip if you prefer dairy free
Step-by-Step Instructions
- Prepare the Watermelon and Lemon:
- Puree fresh watermelon chunks in a blender or food processor then strain through a fine mesh sieve to collect the juice Juice your lemon and set aside both
- Combine the Fruit and Pectin:
- In a large heavy pot combine watermelon juice chopped strawberries lemon juice and pectin If using butter add it now Place the pot over medium high heat and stir gently but frequently
- Bring to a Boil:
- Allow the mixture to reach a rapid hard boil that does not stop bubbling even as you stir this activates the pectin and helps the flavors meld
- Add Sugar and Cook:
- Stir in all of the sugar Continue stirring gently and let the jam return to a strong rolling boil Once it reaches this stage cook for one minute and ten seconds while stirring constantly for the jam to set correctly
- Remove from Heat and Fill Jars:
- Take the pot off the heat Use a ladle and funnel to fill your jars leaving about a quarter inch of space at the top for expansion during cooling Wipe the rims of the jars clean for a tight seal
- Seal and Process Jars:
- Place seals on jars and screw on lids tightly by hand If canning lower jars into a boiling water bath for ten minutes to ensure safe long term storage
- Cool and Store:
- Lift jars out and place on a towel Listen for the pop of sealed jars as they cool Once cool check seals and store in a cupboard for up to eighteen months for canned jars or in the fridge for up to thirty days if not processed
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I love how the watermelon gives this jam such a unique flavor I always remember my kids lining up at the stove with their toast when I make it The best part is sneaking a little bite while it is still warm
Storage Tips
Once opened jars should be refrigerated and used up within thirty days For even longer storage freeze jars with space at the top for expansion Properly canned jars are shelf stable in a cool dark place for up to eighteen months but always check for any signs of spoilage before eating
Ingredient Substitutions
You can use frozen strawberries if fresh are not available If you like things a bit tarter you can swap part of the watermelon juice for extra berries or even add a few raspberries or blueberries For a vegan version skip the optional butter or use a vegan substitute
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Serving Suggestions
Spread this jam on hot buttered toast or swirl into yogurt for a fruity breakfast It makes a wonderful filling for cakes cookies or even homemade pop tarts For a treat with cheese boards it pairs perfectly with whipped ricotta or soft cheese
Cultural and Historical Context
Making fruit jam at home is a long standing summer tradition in many American households and has its roots in preserving seasonal bounty for the winter months Watermelon and strawberries are classic summer favorites making this recipe a celebration of summer produce at its very best
Frequently Asked Questions
- → Which watermelon type makes this jam easiest?
Go for a seedless, ripe, and sweet watermelon. It pours juice quicker and gives you a brighter color too.
- → Can I toss in frozen strawberries instead of fresh?
Yes, frozen strawberries are totally fine. Just thaw them first and drain extra liquid before you measure stuff out.
- → Why throw in lemon juice?
Lemon juice perks up the flavor and helps the jam get nice and thick because it works with the pectin.
- → Can I get by with less sugar?
Regular pectin likes plenty of sugar. If you want to cut back, switch to low-sugar pectin to make it work.
- → How many days does this last?
Seal the jars right, and they’ll keep for up to a year and a half. Once you pop a jar open or keep it in the fridge, finish it within a month.
- → Could I just freeze the jam?
Yep. Ladle the jam into freezer jars, leave some space for it to swell, and stash it in your freezer for close to a year.