Watermelon jam: the recipe for the summer preserve that not everyone knows

Watermelon jam is a truly original preserve less known than the more classic jams. Definitely, however, it is the best summer jam, fresh and fragrant, colorful and tasty and it will bring a touch of bright red on your tables.

Always choose a ripe watermelon and prepare delicious jams to keep these fruits until winter. To remedy the fact that watermelon releases a lot of water, you will have to use a thickener, even natural like apple which is rich in pectin.

Try delicious combinations with pistachios, for example, or simply perfume it with mint leaves.

How to prepare watermelon jam

Sterilize the jars and their lids by boiling them in a pan full of water, then dry them carefully (1).

Cut the watermelon in half, then remove the peel and cut the pulp into pieces. Remove all seeds with the help of the tip of a knife (2). Let all the pieces of fruit drain in a colander, so that the pulp starts to dry.

Put the watermelon into a pan with high sides, add the granulated sugar and about two tablespoons of lemon juice. Cook over low heat, stirring constantly, for at least an hour. About halfway through cooking, add two sliced ​​apples.

Blend the jam (3), including the apple slices, with a mixer or a blender and cook for a while longer. Try the “saucer test”; pour a teaspoon of jam on an inclined saucer, if it does not slip away it means it is ready.

Transfer the jam to the sterilized jars, close by tightening the lid and turn them upside down. Let them cool, then turn them upwards and wait for the “vacuum click”.

Preservation

Preserve the watermelon jam in a cool and dry place, preferably in the dark, such as on a pantry shelf.

If the jars are sealed, you can preserve them for a long time, for several months. If you have opened them, keep them in the refrigerator and consume them within a couple of weeks.