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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
- → What kind of watermelon works best for this jam?
Seedless watermelons are recommended for easy juicing. Choose ripe, sweet varieties for the best flavor and color.
- → Do I need to use fresh strawberries, or will frozen work?
Both fresh and frozen strawberries work well. If using frozen, thaw and drain excess liquid before measuring.
- → Why is lemon juice important?
Lemon juice adds acidity, brightens the flavor, and helps the jam set properly by activating the pectin.
- → Can I reduce the sugar in this jam?
This recipe uses regular pectin which requires the listed sugar amount. Use low-sugar pectin for reduced sugar options.
- → How long does homemade jam last?
Properly canned jars last up to 18 months. Once opened, or if refrigerated, use within 30 days for best freshness.
- → Can I freeze the jam instead of canning?
Yes, ladle jam into freezer-safe jars, leaving space for expansion, and store in the freezer for up to a year.