Ready to capture the taste of summer in a jar? This strawberry watermelon jam recipe will do just that! Imagine spreading the sweet sunshine of succulent strawberries and juicy watermelon onto your morning toast. This homemade jam is vibrant, delicious, and a perfect way to savor the season long after the days get shorter.
What is Strawberry Watermelon Jam?
Strawberry Watermelon Jam? Now, isn’t that a delightful brain twister! Why watermelon in jam anyway? Did someone get a little too enthusiastic at the farmer’s market? Maybe it was a stroke of genius born from a desperate attempt to use up leftover watermelon? We may never know the true origin story, but one thing’s for sure: this unexpected combination is a symphony of summer flavors!
Some say the watermelon adds a lightness and sweetness that perfectly complements the richer strawberry notes. Like they say, ‘the way to a man’s heart is through his stomach,’ or in this case, the way to a perfect jam is through a surprising ingredient! Don’t let the name intimidate you. It’s easier than you think, and the results are absolutely worth it. Give this strawberry watermelon jam recipe a try; your taste buds will thank you!
Key Ingredients for Strawberry Watermelon Jam:
Here’s everything you’ll need to whip up this delightful summer preserve. Get ready for a burst of fruity goodness!
- 4 cups fresh strawberries, hulled and quartered
- 4 cups cubed watermelon, seeded
- 6 cups granulated sugar
- ¼ cup lemon juice, freshly squeezed
- 1 pouch (3 oz) liquid pectin
How to Make Strawberry Watermelon Jam:
This recipe is surprisingly easy, taking about 1 hour 30 minutes. The melding of these two fruits creates an unexpected depth of flavor, with the watermelon adding a delicate sweetness that complements the bright, tart strawberry. This jam has a delightful texture, not overly thick, perfect for spreading on toast or scones.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
Step-by-Step Instructions:
Prepare the Fruit: In a large, non-reactive pot (stainless steel or enamel-coated), combine the prepared strawberries and watermelon.
- Detailed Instruction: Make sure the watermelon is completely seeded. Larger seeds will not break down during cooking.
Macerate with Sugar: Add the granulated sugar to the pot and stir well to coat the fruit. Let the mixture sit for at least 30 minutes. This allows the sugar to draw out the natural juices from the fruit, promoting better jam consistency and flavor.
- Timing Tip: You can even do this step ahead of time and let the fruit macerate in the refrigerator overnight for an even more intense flavor.
Simmer the Mixture: Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly to prevent scorching.
- Technique Reminder: A “rolling boil” is one that continues to bubble vigorously even when stirred.
Add Lemon Juice: Once the mixture is at a rolling boil, add the lemon juice. This helps to activate the pectin and preserve the color of the jam.
- Ingredient Notes: Freshly squeezed lemon juice is preferred for the best flavor and acidity.
Cook to Gelling Point: Continue to boil the strawberry watermelon jam, stirring frequently, until it reaches the gelling point. This usually takes about 15-20 minutes.
- Testing for Gelling Point: There are several ways to test for the gelling point. You can use a candy thermometer; the jam should reach 220°F (104°C). Alternatively, you can place a small spoonful of the jam on a cold plate that has been chilled in the freezer for a few minutes. If the jam wrinkles when you push it with your finger, it has reached the gelling point.
Stir in Pectin: Remove the pot from the heat and stir in the liquid pectin. Stir vigorously for 1 minute to ensure it is fully incorporated.
- Important Note: It’s crucial to add pectin after removing from heat; the pectin may clump if not mixed well.
Skim off Foam: Use a spoon to skim off any foam that has formed on the surface of the jam. This will result in a clearer, more appealing final product.
- Why Skim?: Removing any surface foam gives the final jam a clearer appearance.
Jar and Process (Optional): If you plan to store the strawberry watermelon jam for long-term storage, you’ll need to process it in a boiling water bath. Ladle the hot jam into sterilized jars, leaving about ¼ inch headspace. Wipe the rims of the jars clean, place lids and rings on the jars, and tighten until fingertip tight. Process the jars in a boiling water bath for 10 minutes (adjust time for altitude).
- Safety First: Follow proper canning procedures to ensure your jam is safely preserved. If you are new to canning, consult a canning guide for detailed instructions.
(Alternative for shorter use) Cool and Store: If not processing, pour jam into heat safe containers and let cool completely before refrigerating!
Why You’ll Love This Strawberry Watermelon Jam
The best thing about this strawberry watermelon jam is the unique sweet and refreshing taste perfect for warm weather. Making jam at home is much cheaper than buying store-bought, and you’ll appreciate that there aren’t any artificial ingredients. The vibrant color and fresh taste make it a delightful addition to summer breakfasts and snacks.
It offers a twist of flavour without the extra calories and fat.
If you love strawberry rhubarb jam, the watermelon adds a unique twist with a touch of extra sunshine!
Why not whip up this fantastic jam and experience a summer memory.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
What to Serve Strawberry Watermelon Jam With:
This strawberry watermelon jam is incredibly versatile!
- Breakfast: Spread it on toast, bagels, English muffins, or scones.
- Desserts: Use it as a filling for tarts, pastries, or thumbprint cookies.
- Snacks: Serve it with cheese and crackers or use it as a topping for yogurt or ice cream.
- Baking: Add it to muffins, cakes or sweet breads.
Top Tips for Perfecting Strawberry Watermelon Jam:
- Use Ripe Fruit: The best jam starts with the best fruit, so use ripe and flavorful strawberries and watermelon.
- Adjust Sweetness: Feel free to adjust the amount of sugar to your liking. If your fruit is exceptionally sweet, you may want to reduce the sugar slightly.
- Don’t Overcook: Overcooking the jam can result in a thick, gummy texture. Be sure to check for the gelling point frequently.
- Consistency: If you like a smoother jam, use an immersion blender* before adding the pectin.**
- Pectin Substitutions:
- Powdered Pectin: If prefer powdered, make sure to mix with sugar before cooking.
- Apple Pectin: Can use apple pectin from cooked apples and cores for thickening.
Storing and Reheating Tips:
- Refrigeration: Unprocessed strawberry watermelon jam will last for about 3 weeks in the refrigerator. Be sure to store it in an airtight container.
- Freezing: You can freeze jam that has not been through the water bath process. Place into a freezer safe container, leaving about an inch of head space, and store for up to 1 year.
- Reheating: You don’t need to reheat this jam, as it is best served cold or at room temperature.
- *Important notes on freezing, be sure to leave head space as the liquid will expand and potentially cause cracks in containers.
Final Thoughts:
This strawberry watermelon jam recipe is a surefire way to savor the flavors of summer. It’s easy to make, incredibly delicious, and versatile enough to enjoy in a variety of ways. Whether you’re a seasoned canner or a beginner in the kitchen, this recipe is sure to become a new favorite. Grab your ingredients and get ready to spread some sunshine!
FAQs:
Here are a few frequently asked questions about making strawberry watermelon jam:
Can I use frozen strawberries?
- While fresh strawberries are preferred for the best flavor and texture, you can use frozen strawberries in a pinch. Be sure to thaw them completely and drain off any excess liquid before using. This will help prevent the jam from being too watery.
Can I use a sugar substitute?
- It’s possible to substitute the sugar if needed, but be sure to follow the specific recommendations and ratios for that particular substitute in jam or jelly making.
Why didn’t my jam set?
- Several factors can contribute to jam not setting, including not cooking it long enough, not using enough pectin, or using fruit that is not ripe enough. Double-check the gelling point and make sure your fruit is fully ripe. You can also try re-cooking the jam with additional pectin and lemon juice.