I recently made this watermelon jam, and it turned out to be a fragrant and delightful addition to my breakfast spread. The idea of using the often discarded watermelon peel for a jam seemed a bit unconventional at first, but the result was absolutely delicious!
The combination of the watermelon’s subtle sweetness, rosewater, and lemon gives this jam a unique, refreshing taste that I can’t get enough of. Let me share this simple yet delightful recipe with you.
Ingredients You Will Need:
- Watermelon peel (from half a watermelon)
- 6 cups of water
- 2 to 2.5 cups of sugar (adjust based on sweetness preference)
- 3 tablespoons of rosewater
- 1/4 teaspoon citric acid
- 1 tablespoon of lemon juice
- 4 cardamom pods
Note: This recipe makes several servings, depending on how thick you like your jam and the size of the watermelon peel used.
Variations to Try:
- Sugar-free version: You can use a sugar substitute like stevia or monk fruit if you’re looking to cut down on sugar.
- Dairy-free option: This jam is naturally dairy-free, so there’s no need to worry about any dairy additions.
- Flavor-enhancing add-ins: Consider adding a pinch of cinnamon or a dash of vanilla extract for an extra layer of flavor.
Cooking Time:
- Prep Time: 15 minutes
- Cooking Time: 30-40 minutes
- Total Time: 45-55 minutes
Equipment You Need:
- A large pot for boiling the watermelon peel
- A cutting board and knife for chopping the watermelon peel
- A strainer or colander to remove excess water
- A jar or container for storing the jam
How to Make Watermelon Jam?
Step 1: Preparing the Watermelon Peel
Start by removing the green outer layer of the watermelon peel. You only want to use the white, fleshy part for the jam. Carefully scrape out the red flesh, leaving just the white rind behind. Cut the white rind into small pieces or use a cookie cutter to make fun shapes, depending on your preference. Once that’s done, place the chopped peel in a large pot.
Step 2: Boiling the Peel
Add 3 cups of water to the pot with the watermelon peel pieces. Bring the water to a boil and let it simmer for a few minutes. After a few boils, discard the water and add another 3 cups of fresh water. Let it simmer for about 5 minutes until it softens.
Step 3: Adding Sugar and Cooking Until Thickened
Once the peel has softened, add the sugar and stir. Allow it to cook for about 15-20 minutes, letting the mixture thicken to a jam-like consistency. Keep an eye on it, stirring occasionally to ensure it doesn’t burn.
Step 4: Adding Flavor
When the jam has reached your desired thickness, add the rosewater, lemon juice, citric acid, and cardamom pods. Give it a gentle stir and let it simmer for another 2-3 minutes to infuse the flavors. Then, remove the pot from the heat and let it cool down completely.
Additional Tips for Making This Recipe Better:
- Use fresh ingredients: I found that using fresh rosewater and lemon juice really enhanced the fragrance of the jam.
- Let it cool naturally: If you want a smoother consistency, let the jam cool down naturally before transferring it to jars. This gives it a chance to thicken slightly as it cools.
- Adjust sweetness: I usually prefer my jam on the sweeter side, so I go with 2.5 cups of sugar, but you can adjust the amount based on your preference.
How to Serve Watermelon Jam?
Watermelon jam makes a fantastic spread for toast, croissants, or scones. You can even swirl it into yogurt for a fruity twist. For a special touch, garnish the jam with a few mint leaves or a sprinkle of crushed pistachios. This jam also pairs wonderfully with cheese, creating a delightful contrast between savory and sweet.
Nutritional Information:
- Calories: 70 per serving (approximately 1 tablespoon)
- Protein: 0 grams
- Carbohydrates: 18 grams
- Fat: 0 grams
How to Store Watermelon Jam?
- Refrigerating: Store the jam in an airtight jar in the fridge, where it will stay fresh for up to 2 weeks.
- Freezing: For longer storage, you can freeze the jam in freezer-safe containers for up to 6 months. Just be sure to leave a bit of space at the top for expansion when freezing.
- Reheating: To reheat, simply spoon out the amount you need and microwave it in a bowl for 10-15 seconds or heat it gently on the stovetop.
Why You’ll Love This Recipe?
Here are a few reasons why I think you’ll love this watermelon jam:
- Sustainable and resourceful: It’s a great way to use the parts of the watermelon that usually get thrown away.
- Light and refreshing flavor: The combination of rosewater and lemon makes it light and aromatic.
- Easy to make: The recipe is simple and doesn’t require any complicated ingredients or techniques.
- Perfect for gift-giving: A jar of homemade watermelon jam makes a unique and thoughtful gift.
FAQs:
Can I use other types of melon for this recipe?
Yes, you can use the peels of other melons like cantaloupe or honeydew for a different twist on this recipe.
How do I know when the jam has reached the right consistency?
The jam should be thick enough to coat the back of a spoon and have a glossy, syrupy texture. It will thicken further as it cools.
Can I make this jam without rosewater?
Yes, you can omit the rosewater if you prefer a simpler flavor. The lemon and cardamom will still provide a delicious taste.
How do I make this jam less sweet?
You can reduce the amount of sugar or substitute with a sugar alternative to suit your taste.
