70 responses

  1. Anonymous
    August 22, 2010

    Oh Tara, that sounds absolutely amazing. Watermelon gum and candy has always been a favorite. I would drive my parents crazy with Jolly Ranchers. We are going to have to try this. Thank you so much 🙂

    Reply

  2. Amyerno
    August 22, 2010

    I need to try this! I love all things watermelon! (except maybe Bubbalicious!) I have zero canning know-how, so maybe this is dumb question, but why is tha pectin “no sugar needed” but the jam has sugar in the recipe?

    Reply

  3. Amanda
    August 23, 2010

    So I know what I have to buy when we go to the store this week!!! YUM! I’m a jam fruit, and love to do anything that I can get my hands on. Although I’ll only try the flavors I KNOW my kids will love. And they love watermellon, and so I know they’ll love this.

    Reply

  4. Anonymous
    August 23, 2010

    You are very welcome! I totally forgot about Jolly Ranchers. This isn’t as puckeringly tart as those, but the flavor is similar.

    Reply

    • dkiehl
      June 1, 2015

      Thanks for the great recipe. I wanted a more robust watermelon jam s I made some small changes. After using my immersion blender I strained the liquid. Put the liquid into my pot & reduced the liquid by 2/3 – 1/2. You will know it is reduced enough when you taste it. I then put the strained watermelon into my dehydrator on the frut roll up tray. I also sliced a whole watermelon into eight triangular cuts from stem to bottom ( lengthwise ) removed the rind and then sliced it into 3/8 inches thick and put those into my dehydrator. When they were dry (fruit roll up tray will only be partially dry but the wedges must be dry. Get the reduced juice boiling again & tear up the dried wedges, throw all of the watermelon into the reduced liquid. I added a total of 1/4 cup sugar & 1/2 cup lemon juice. would ladel some into a shot glass and pop it into the freezer until cool enough to taste. When it was perfect taste & the dehydrated watermelon was soft I added the pectin. the 4.7 plastic bottle ( I ussed the regular pectin not reduced sugar) and cooked it ( rolling boil per the instructions above ) and canned per above. Made 10 pints. This jam will knock your sox off

      Reply

  5. Sharon @ UnfinishedMom
    August 23, 2010

    My husband loves it when I make watermelon jam. He’s been asking for it all summer long. I found instructions a few years ago, (http://www.pickyourown.org/watermelonjelly.htm). I think the recipe I used called for squishing up the watermelon more – it was more like jelly than jam, though it did have some pulp in it. Anyway, we heartily agree – it’s delicious!

    Reply

  6. Anonymous
    August 23, 2010

    Not dumb. 🙂

    Regular pectin requires two or three times more sugar. I don’t know why they call it “no sugar needed” except that it is possible to make jam with it using Splenda rather than sugar. The watermelon has a lot of liquid and not so much sugar, so you have to add some to make it set up properly.

    Reply

  7. Anonymous
    August 23, 2010

    Yes! I’ve never found watermelon jam in the store, which is what was really pushing me to try it. I adore peach and cherry jams, but they are so very expensive at the grocery store. We make those two (except when I miss cherry season, like THIS YEAR!), too.

    Reply

  8. Anonymous
    August 23, 2010

    I’ve used the instructions at PickYourOwn.org for a lot of things. They are great! It looks like the proportions are pretty similar between their instructions and mine. I should’ve checked there first. I might not have had to use 2 boxes of pectin. 🙂

    Reply

  9. Karen
    August 23, 2010

    This looks great and I a friend brought us over watermelon yesterday! How perfect. I am glad you enjoyed your jam. Have a blessed day.

    Reply

  10. Jen
    August 23, 2010

    Great Post! Visiting from Homemaker Monday. I’m hosting Canning Week on my blog and would love to have you join us! We also have a linky party going with a contest and some great giveaways!
    Jen @ messhalltobistro.blogspot.com

    Reply

  11. Olivia
    August 23, 2010

    Yum! I love anything watermelon!
    suchakingdom.blogspot.com

    Reply

  12. August 23, 2010

    I’ve never had watermelon jam – what a lovely idea! It looks and sounds delicious.

    Reply

  13. Jen @ BigBinder
    August 24, 2010

    Looks wonderful!! I’ve never had it either and I’m glad you went step by step! I can, but just the regular berry jams. Nothing fancy like a watermelon – just one more way to preserve the yumminess of summer! Thanks for linking up to Recipe Roundtable!

    Reply

  14. Alicia’s Homemaking
    August 24, 2010

    Never in a million years would I have thought of this. Cool!

    Reply

  15. Anonymous
    August 24, 2010

    You’re welcome. 🙂 If you can do berry jam, you can do watermelon. It was exactly the same process just with different ingredients.

    Reply

  16. kathie
    August 24, 2010

    yum!!!!

    Reply

  17. Laura
    August 24, 2010

    Why has no one made watermelon jam? HUTZAH for making it first!
    Thanks for linking up to Just Another Meatless Monday, see you next week! ohh you should try pomona pectin for low sugar jelly and jam-it’s great

    Reply

  18. Carol @ simple_catholic
    August 24, 2010

    Wow! I’ve never heard of watermelon jam before. Sounds interesting, though.

    Reply

  19. Bree
    August 24, 2010

    Oh my goodness! You seriously made my night last night when this popped up in my reader!

    Question: how many jars did you produce with this recipe?

    Reply

  20. Anonymous
    August 24, 2010

    We filled 7 half-pint jars from each recipe.

    Reply

  21. Kristy
    August 26, 2010

    Oh my goodness, this sounds wonderful!!!

    Reply

  22. Kristy
    August 26, 2010

    Oh my goodness, this sounds wonderful!!!

    Reply

  23. Chaya
    August 26, 2010

    I am truly impressed with this jam. This is something, I have never done, and probably should..

    Reply

  24. Chaya
    August 26, 2010

    I am truly impressed with this jam. This is something, I have never done, and probably should..

    Reply

  25. Chaya
    August 26, 2010

    Thanks for linking this to My Meatless Mondays. Any other good ideas, please do share. I know you have good ideas. Your blog speaks for you.

    Reply

  26. Chaya
    August 26, 2010

    Thanks for linking this to My Meatless Mondays. Any other good ideas, please do share. I know you have good ideas. Your blog speaks for you.

    Reply

  27. Happier Than A Pig In Mud
    August 27, 2010

    This is an interesting new flavor for jam! Some watermelons are so big that it would be nice to have another idea for how to use it up!

    Reply

  28. Amanda {Enchanting Havoc}
    August 27, 2010

    I may have just fallen completely in love with you…. I FLIPPING LOVE WATERMELLON ANYTHING! And jam… I’m doing this… I’m going to the grocery store buying a watermellon and making this… THANK YOU!

    Reply

  29. Danelle
    August 27, 2010

    I’m always amazed at the yummy things people do with watermelon. Sound delicious!

    Reply

  30. Large Pot
    November 7, 2010

    I’m so love this blog, already bookmarked it! Thanks.

    Reply

  31. Homemade canning
    January 29, 2011

    Everything that touches the cucumbers must be sterilized. The jars, lids and all utensils used, must be sterilized. This may be accomplished by submerging in a boiling water bath for a minimum of 10 minutes.

    Reply

  32. Sandra
    July 12, 2012

    I tried this recipe yesterday and it turned out beautifully! It actually tastes like watermelon. Thanks for the recipe!

    Reply

  33. Brittany
    June 16, 2014

    Just finished making this and it’s AMAZING!!! Thank you so much for the recipe. : )

    P.S.
    I accidentally used regular pectin instead of the ‘No Sugar Added’. I don’t know if that makes mine more or less sweet, but I’d make it the same way next time.

    Reply

  34. yasoobalhayat
    July 3, 2014

    Thank you so much.

    Reply

  35. Chuck
    September 9, 2014

    Question, I already have regular sure-jel on hand, can I use it instead of the no sugar added pectin?
    This looks and sounds amazing, gotta try it. I have watermelon in my garden.

    Reply

    • Tara Ziegmont
      September 9, 2014

      I don’t see why not. You’ll just need a lot more sugar.

      Reply

  36. Rena
    February 10, 2015

    I tried this recipe and it was very thin. Maybe because I didn’t have any (store-bought) pectin, but I used orange peels bc I read that the white pith of orange/citrus peels can be used as a substitute. Anyway, I added a bit of cornstarch after while to try and thicken it up at least a little bit. Maybe we can use it as a syrup over ice-cream! But it still needs to cool down so I’ll see how it is. I really liked the idea of watermelon jam, though!

    Reply

    • Tara Ziegmont
      February 10, 2015

      I think you really need commercial pectin and a lot of it to make this work.

      Reply

      • Rena
        February 12, 2015

        My problem is that I can’t get it here, I live in Brazil. Today I’m making some pectin from apples and lemon. It might be a no-no but I’m going to try kind of redoing some of my “jam” with this new pectin and see what happens! I love the flavor of my watermelon “syrup” though. It’d be great for ice-cream or pancakes!

        Reply

      • Tara Ziegmont
        February 12, 2015

        I’m glad you like it! It does taste amazing, so even if it doesn’t work out for your toast, it sounds like it won’t go to waste. 🙂

        Reply

      • Rena
        February 23, 2015

        My pectin worked out great! I added about 3 Tbl, boiled it quite a bit longer and the consistency was just right. So there you go, make your own pectin if you live where you can’t buy any (or don’t want to go out to buy).

        Reply

  37. Helen
    June 17, 2015

    We just bought some watermelon jam from a local farm. Everyone loved it! Funny, the jar looks exactly like the ones pictured here…

    Reply

    • Tara Ziegmont
      June 17, 2015

      Maybe they used my recipe!

      Reply

  38. Beth
    August 15, 2015

    I do not have any more half pint jars on hand. What would be the difference in processing time if I use pint instead? Do you think it would set the same? I’m very new to canning, sorry for the basic question. Also, how much more sugar do you recommend if using regular Sure Jell?

    Reply

  39. Shelly Becker
    February 8, 2017

    I have made this jam several times now. It’s super!! I sell a lot of this jam. Easy recipie and directions.

    Reply

    • Tara Ziegmont
      February 8, 2017

      So glad to hear!

      Reply

  40. Beverly
    April 28, 2017

    Awesome recipe! Thank you so much. I just made it and it came out wonderful. I will defiantly be making this again

    Reply

  41. Tina
    July 31, 2017

    I made this recipe tonight and it is delicious! It set up a little on the stiff side though. I’m wondering if anyone has tried it using only one box of pectin instead of the two? Would love to hear how it came out if so!

    Reply

  42. Amanda McConnell
    October 8, 2017

    I just made this this morning. It is still watery. Did I do something wrong? I could I pour it back in the pain and try cooking it longer?

    Reply

    • Tara Ziegmont
      October 9, 2017

      You can but I would probably try adding more pectin.

      Reply

  43. BlingRunner
    June 7, 2018

    I just tried watermelon preserves in Indonesia. Oh my was that good. So I wanted to try at home and found your recipe. The jam is cooling and I’m just about to start the canning process. It is YUMMMMM!!!! Thanks.

    Reply

  44. Wes
    July 14, 2018

    Just made it this afternoon and followed the recipe to a T. I believe that the pectin called for is too much. The bit that was left and didn’t go into a jar set up like mortar!! I used Ball brand pectin and a seedless watermelon. The flavor is great as well as the texture. The next time I make it, I’m going to try using half the pectin. Other than that, thank you for the recipe!!!!

    Reply

  45. John
    July 21, 2018

    I was wondering if you have ever tested the pH of the watermelon jam. I have recently started looking up information about low sugar pectin recipes and it indicates that acidity is critical in preventing botulism. Your recipe does add a fair amount of lemon juice, but I was wondering if the pH was low enough. Thanks.

    Reply

    • Tara Ziegmont
      July 21, 2018

      Nope, never tested it.

      Reply

  46. stan gardner
    August 2, 2018

    how long have you stored this ?

    Reply

    • Tara Ziegmont
      August 2, 2018

      We’ve kept it up to a couple of years, but I don’t know how long you could keep it.

      Reply

  47. Misi
    October 8, 2018

    I tried this and loved it. I also played a little and made Watermelon-Blackberry, which has gotten rave reviews! 🙂 Thank you

    Reply

  48. Kathryn Hughes
    June 22, 2019

    Made this today. Followed directions. I am disappointed in it. Put some in the frig. It is very thick. Not sweet enough for my taste either. The consistency is too thick for jam.

    Reply

    • Tara Ziegmont
      June 22, 2019

      I’m surprised it’s too thick. Perhaps you cooked it too long. Most people have the opposite problem, that it is too thin even after boiling.

      Reply

  49. Kathy Lowrance
    July 11, 2019

    I just made a batch of this jam and it is syrup!!! followed directions and ingredient measurements as written! waste of my time, pectin, sugar unless you can tell me how to make it into jam! should have stayed with the other recipe I found that makes jam a bit hard to spread but at least it set up

    Reply

    • Tara Ziegmont
      July 11, 2019

      I’m sorry to hear that it didn’t work out for you. If you have syrup, your only option that I know of is to add more pectin and the appropriate amount of sugar. Other people have said that my recipe made their jam too thick, so I think it depends on something beyond the actual recipe. Good luck!

      Reply

  50. Kwandew
    August 25, 2019

    Made this the other day, turned ot really runny, so we remade it by adding more pectin,sugar and lemonjuice…it is still runny! Should I redoit and add more pectin and all

    Reply

    • Tara Ziegmont
      August 25, 2019

      I would add more pectin.

      Reply

  51. Reed
    August 27, 2019

    Made this yesterday and followed the recipe. Turned out perfectly and it tastes divine.

    Reply

    • Tara Ziegmont
      August 27, 2019

      Thanks for letting me know!

      Reply

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