Watermelon Jam

Watermelon Jam

A jam we don't see very often and yet it has all the flavor and aroma of summer! We turn one of our favorite fruits into a spread that is both sweet and subtly aromatic. It also pairs perfectly with cheeses, creating delightful contrasts. Each spoonful is a journey to sunny days and a unique way to enjoy flavors that have the scent of summer all year long...

DIFFICULTY LEVEL
Easy
BOILING TIME
40 - 50 min
QUANTITY
2.200 gr jam

Ingredients

  • 1500 g watermelon (the flesh, without the seeds)
  • 500 g watermelon peel in pieces (we have removed the green outer skin)
  • 600 - 700 g sugar
  • 5 - 6 leaves of rose geranium
  • 2 vials or 2 sachets vanillin
  • Juice of 1 lemon


How to

  1. In a wide, low - sided pot, add the flesh, peels, sugar and rose geranium and boil over medium heat for 30-40 min, removing the foam and stirring occasionally.
  2. Remove from the heat, allow to cool and take out the rose geranium.
  3. Blend to desired degree, add the vanillin and boil for another 10 min or until thickened.
  4. Before the last boil, add the lemon juice.
  5. Canning: Pour immediately into hot sterile jars, turn upside down and store in a cool, dark, dry place when cool. Once opened, store in the refrigerator. Without canning: Transfer to sterile jars and store in the refrigerator when cool.

Note from Greek jar:


The sweetness of the jam will also depend on how sweet the watermelon is. However, it is best not to reduce the sugar below 1/3 of the amount of fruit so that it can act as a preservative. The first time I made it I used 500 g of sugar and the second time I used 700 g of sugar and I think the sweetness suits it. But like I have already said, it depends on how sweet your watermelon is.

Homemade jams and marmalades do not contain preservatives and they should ideally be consumed within a year or even earlier for the best quality and safety.