Strawberry Watermelon Summer Jam (Print Version)

# Ingredients:

→ Fruit Base

01 - 2.5 cups chopped strawberries, fresh or frozen
02 - 2.5 cups watermelon juice, strained

→ Sweeteners and Preservers

03 - 7 cups granulated sugar
04 - 1.75 ounces regular pectin (or 6 tablespoons bulk pectin)
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon unsalted butter, optional

# Instructions:

01 - Blend watermelon chunks in a blender or food processor until smooth. Strain through a fine mesh sieve to yield 2.5 cups juice.
02 - Juice the lemon. If using, set aside unsalted butter for preventing foam.
03 - In a large heavy-bottomed pot, combine watermelon juice, chopped strawberries, lemon juice, pectin, and butter (if using).
04 - Heat mixture over medium-high, stirring gently and frequently until it reaches a vigorous boil that continues while stirring.
05 - Add sugar to the pot and stir gently but frequently. Return mixture to a full rolling boil that cannot be stirred down.
06 - Once at a rapid boil, cook for 1 minute and 10 seconds while stirring continuously.
07 - Take the pot off the heat immediately after boiling; proceed to canning or filling jars for storage.
08 - If canning, fill canning pot with enough water to submerge jars with at least 2.5 cm above their tops. Bring water to a boil.
09 - Place clean jars in boiling water for 1 minute, remove with jar clamps, and set upside down on a clean towel to drain.
10 - Using a funnel and ladle, fill each jar with hot jam leaving 0.6 cm of headspace. Wipe rims with a damp, lint-free towel and dry.
11 - Place seals and lids on jars. Tighten by hand, using protective gloves to avoid burns.
12 - Lower jars into the boiling canner, ensuring they are submerged. Process for 10 minutes.
13 - Remove jars and set on a towel. Cool completely; check for proper seals. Store sealed jars at room temperature for up to 18 months.
14 - If not canning, allow jam to cool completely in jars before refrigerating. Consume within 1 month after opening.
15 - To freeze, ladle cooled jam into freezer-safe jars leaving 2.5 cm headspace. Seal jars and freeze for up to 1 year.

# Notes:

01 - Half a large watermelon is required for 2.5 cups juice. The batch fills more than six 240 ml jars; any extra should be refrigerated and used within 30 days.
02 - If a sealed jar makes a popping sound when pressed, it has not properly sealed and should be refrigerated.
03 - Opened jars should be consumed within 30 days. For bulk pectin, use regular (not low sugar) formulations according to manufacturer's instructions.

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