How to make DIY homemade watermelon jam with pectin powder - This simple and easy watermelon jam recipe uses sugar and pectin to cook the best watermelon jelly you've ever eaten!
Since I learned to make jam several years ago, I have always wanted to make watermelon jam.
I've never eaten watermelon jam, mind you, but I have had a twenty-five year love affair with watermelon-flavored Bubblicious (bubble gum), and so I have been thinking that watermelon jam would be simply delightful.
I'm going to give away the ending of my story and say that watermelon jam tastes simply delightful. It has all of the flavor of my beloved gum, and it doesn't irritate my TMJ.
There were no instructions for watermelon jam in the box of pectin, so we made it up as we went along. We had one medium-sized watermelon, and it made two batches of jam with enough watermelon chunks leftover for us to have as an after dinner snack.
What you'll need to make the best watermelon jam
Ingredients
See printable recipe card at the bottom of the page for amounts.
- Fresh watermelon - Seedless watermelon is nice, but you can use standard watermelon as well. You'll need to remove any black seeds, separate the red fruit from the from rinds, and cut the watermelon into chunks.
- Fresh lemon juice
- 2 boxes of No Sugar Needed Pectin - If you only add 1 box of pectin, you will end up with something akin to watermelon syrup. Also, "no sugar needed" is misleading. You still need a lot of sugar, just not as much as traditional pectin.
- White sugar
How to Make Homemade Watermelon Jam
- Puree the watermelon chunks in a blender or food processor. Depending on the size of your blender, you may have to blend in two batches, but the finished amount of puree should be roughly 4 cups. There is no need to strain the watermelon juice because the puree gets very thin.
- Pour the watermelon puree into a large pot. Add lemon juice.
- In a small metal bowl, whisk both packets of pectin together with ½ cup of the sugar. This will prevent the pectin from clumping later on.
- Whisk the pectin/sugar mixture into the watermelon puree.
- Bring the mixture to a boil over medium-high heat. Stir almost constantly to prevent the bottom of the mixture from burning.
- You will add the rest of the sugar when the mixture is boiling so hard that you can't stir the bubbles away. Whisk the sugar in.
- Return the mixture to a hard boil, and cook for one minute.
- After one minute, remove the jam from heat.
- If your jam doesn't set up, simmer until it has reached the consistency you want. Alternately, you can start over at step 3 and add additional pectin.
Preserving your watermelon jam
You have three choices:
- Can the jam. This is my favorite option. It's simple, as long as you have the right tools. More on that below.
- Make watermelon freezer jam. You can freeze the jam up to one year. Use containers especially for keeping in the freezer. Cook the jam as directed, and wait to fill the containers until the jam mixture has cooled completely.
- Eat the jam. This is a good option, except that this particular recipe makes about a lot of jam. It will only keep a few weeks in the refrigerator, so... unless you're going to give it all away really quickly, this isn't a great option.
Canning Homemade Watermelon Jelly
- Preheat 6 half-pint jars and 6 jar lids. We do this by running the jars through the dishwasher and boiling the lids and seals on the stove.
- Heat a very large pan of water for canning. Use a canner pot if possible. Preferably, this is a 20-quart or bigger pot filled about halfway with water and heated on high til the water boils.
- Get out a jar, make sure it is both clean and dry, and fill it with jam using a ladle and a funnel, leaving about ¼ inch of empty space at the top.
- Wipe the top of the jar with a clean paper towel to make sure it's clean and dry. Place a lid on top of the jar.
- Screw a lid ring on firmly.
- Repeat until all jars are full. If you have a partial jar, you should put it in the refrigerator and eat it in the next couple of weeks. Don't can a partial jar of watermelon jelly (or any jam or jelly for that matter).
- Place all of the jars into the hot water in the big pot. Boil them for 10 minutes. (If you are above sea level, times will vary. Consult the instructions inside the box of pectin to be sure.)
- While the jars are boiling, set a dry towel on the counter (or in some other place where they can sit undisturbed for at least 24 hours). When the time is up, use tongs to remove the jars and set them in the middle of the towel. When all of the jars are out of the water bath, bring the ends of the towel up and lay it over top of the jars. This will help them to cool slowly. Honestly, I don't know why that's important, but my mom told me to do it, so I do it.
- Once the jars are cooled, check to make sure they sealed. Just like the jars in the store, the lids should all be sucked down and shouldn't give when you press on them. You'll most likely hear this happening as the jars cool; I always listen and keep count. Because I'm a canning dork.
When we started canning, I think we spent around $100 at Walmart for all of the canning supplies that we needed. I've also seen them at Lowe's and Home Depot for similar prices. At the same time, there's nothing wrong with freezer jam, aside from it being a little less convenient than shelf-stable jam.
Of course, after you've opened a jar of melon jam, you'll want to store it in the fridge until it's been used up. It will stay good for a couple weeks to a month.
Important tips for canning this watermelon jelly recipe
You will need to use the widest and deepest pot you have, like a stockpot or a canning pot. The watermelon puree will climb up the sides of the pot as it cooks, and it will also splatter a lot because you'll be cooking it at a full boil. The bigger and deeper the pot, the better.
You can try to use another type of pectin if you want to, but I can't guarantee your results. I use this exact recipe with no sugar pectin. I do not use liquid pectin, and I do not use regular pectin. My jam sets up perfectly every single time. Some commenters have said that their jam didn't set up at all or that it overset, and I am sorry for that. Elevation, air temperature, and other factors will impact your finished jam. But as I said above, this EXACT recipe has worked for me every single time I've ever tried it.
As I said in the recipe below, you can use this same method to make a delicious watermelon syrup. Just reduce the amount of pectin to one box instead of two. The syrup is great on ice cream, waffles, cheesecake, pancakes, and more. Use it the same way you'd use raspberry sauce or even maple syrup.
Use the plate test when you think your watermelon puree has boiled long enough. To do this test, you will need to put several small plates or bowls in the freezer for 10-15 minutes (put them in before you begin pureeing and cooking). When you think the watermelon juice has cooked enough, drip a very small spoonful onto one of the plates. If the texture starts to solidify and form a skin, it is done. If it stays runny, it needs to cook longer. The reason I say to put several plates in the freezer is that you may have to do this test more than once to get the right consistency.
You will need a set of canning tools and a canning basket. You'll use the the jar lifter, wide mouth funnel, and basket the most. Pouring the boiling hot watermelon puree into the jars is so much easier with a funnel, and you will need the jar lifter to move the jars full of boiling hot jam around. Finally, the basket allows you to lift all of the jars out of the water bath at the end without any trouble.
When filling jars with the water melon jam, pour very slowly and careful. This liquid is over 200º, and it will burn you severely if it splatters. It's also very sticky, so it will be tough to get off your stove or countertop if it spills. And don't forget to wipe rims before you put the lids on the jars.
Once the jars are full, allow them to sit for 2-3 minutes. You will be surprised at how much the jam settles into itself, and you will have space in the jar for a bit more jam. You want to get up to about ½" below the top of the jar.
My Last Word on Watermelon Jelly
This jam was so good that it will be in our rotation every year from now on. I have eaten it several times since we made it, on toast, on bread, and on crackers. I could eat it every day. It's just that good.
More delicious summer recipes
- A Refreshing Non-Alcoholic Watermelon Drink
- Homemade Root Beer Float Popsicles
- How to Make Oreo Ice Cream Popsicles
- Homemade Sweet Tea Peach Popsicles
- Frozen Chocolate Covered Banana Popsicles
- How to Make Simple & Easy Dirt Pudding Pops
Recipe
How to Make Homemade Watermelon Jam
Equipment
Ingredients
- 8 cups watermelon black seeds removed, separated from rinds, and cut into chunks
- ¼ cup lemon juice
- 2 box No Sugar Needed Pectin if you only add 1 box of pectin, you will end up with something akin to watermelon syrup
- 4 cups sugar
Instructions
- Puree the watermelon chunks in a blender or food processor. Depending on the size of your blender, you may have to work in two batches, but the finished amount of puree should be roughly 4 cups. There is no need to strain the watermelon juice because the puree gets very thin.
- Pour the watermelon puree into a large pot. Add lemon juice.
- In a small metal bowl, whisk both boxes of pectin together with ½ cup of the sugar. This will prevent the pectin from clumping later on.
- Whisk the pectin/sugar mixture into the watermelon puree.
- Bring the mixture to a boil over medium-high heat. Stir almost constantly to prevent the bottom of the mixture from burning.
- Add the rest of the sugar when the mixture is boiling so hard that you can't stir the bubbles away. Whisk the sugar in.
- Return the mixture to a hard boil, and cook for one minute.
- After one minute, remove the jam from heat.
Notes
WHAT NEXT?
- Can the jam. This is my favorite option. It's simple, as long as you have the right tools. More on that below.
- Freeze the jam up to one year. Use containers especially for keeping in the freezer, and wait to fill them until the jam mixture has cooled.
- Eat the jam. This is a good option, except that this particular recipe makes about 6 cups of jam. It will only keep a few weeks in the refrigerator, so… unless you're going to give it all away really quickly, this isn't a great option.
Anonymous says
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 🙂
Amyerno says
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?
Amanda says
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.
Anonymous says
You are very welcome! I totally forgot about Jolly Ranchers. This isn't as puckeringly tart as those, but the flavor is similar.
dkiehl says
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
Sharon @ UnfinishedMom says
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!
Anonymous says
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.
Anonymous says
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.
Anonymous says
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. 🙂
Karen says
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.
Jen says
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
Olivia says
Yum! I love anything watermelon!
suchakingdom.blogspot.com
April@21stcenturyhousewife says
I've never had watermelon jam - what a lovely idea! It looks and sounds delicious.
Jen @ BigBinder says
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!
Alicia's Homemaking says
Never in a million years would I have thought of this. Cool!
Anonymous says
You're welcome. 🙂 If you can do berry jam, you can do watermelon. It was exactly the same process just with different ingredients.
kathie says
yum!!!!
Laura says
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
Carol @ simple_catholic says
Wow! I've never heard of watermelon jam before. Sounds interesting, though.
Bree says
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?
Anonymous says
We filled 7 half-pint jars from each recipe.
Kristy says
Oh my goodness, this sounds wonderful!!!
Kristy says
Oh my goodness, this sounds wonderful!!!
Chaya says
I am truly impressed with this jam. This is something, I have never done, and probably should..
Chaya says
I am truly impressed with this jam. This is something, I have never done, and probably should..
Chaya says
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.
Chaya says
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.
Happier Than A Pig In Mud says
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!
Amanda {Enchanting Havoc} says
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!
Danelle says
I'm always amazed at the yummy things people do with watermelon. Sound delicious!
Large Pot says
I'm so love this blog, already bookmarked it! Thanks.