Watermelon Lemonade Jam

3.5/4
Reviews (3)
6
Have Made It

Awarded Honorable Mention in 2017 Recipe Contest, this watermelon jam by Cheryl Holsapfel from Garrettsville, Ohio is the perfect mix of sweet and sour. Cheryl likes to enjoy the jam with soft cheese and crackers – we loved it with butter and warm biscuits. Either way, we’re sure you’ll love it!


  • Yields

    3 8-ounce jars (24 servings)


Ingredients

Instructions

  1. Remove rinds and puree all watermelon flesh and juice in blender with all wet ingredients, until fruit is smooth (consistent in texture). Add the pectin and blend quickly to evenly incorporate.
  2. In a large pan simmer mixture for 5 min on medium-low. Increase temperature to medium-high heat till reaches a full boil (that can’t be stopped when stirring) and hold for a minute. Slowly incorporate sugar.
  3. Return to a full boiling and hold at hard boil (that can’t be stopped when stirring) for one minute.
  4. Makes about three 8 ounce jars. Pour into small glass jars and lid.
  5. Be careful – the jam will be very hot! Allow to cool to room temp and keep in refrigerator for up to two weeks.


Nutritional Facts

Serving size
1
Calories per serving
40
Carbohydrates per serving
10g
Sugar per serving
10g

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Reviews

Stephanie

This jam was absolutely scrumptious. I served it with some buttery Chick Fil-A biscuits. Everyone loved the light fresh flavor, tastes like summer.

Julia

How much lemon juice? The juice from 1/2 a lemon or is it 1/2 cup of lemon juice? That would be a big difference and I don’t want to mess it up! Thanks!!

Watermelon Board

Thank you for flagging this for us, Julia. We have updated the recipe ingredient list to accurately read ½ lemon, juiced (or the juice from half a lemon).