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Watermelon Freezer Jam

Idaho Preferred Staff
By Idaho Preferred Staff
watermelon freezer jam
  • Prep: 20
  • Cook: 25
This refreshing jam is made using only a few simple ingredients, including fresh Idaho watermelon, sugar, pectin, and lemon juice. Unlike traditional jam recipes, this version is not cooked, making it a quick and easy option for preserving the flavors of summer. The jam is typically stored in the freezer, where it can be enjoyed all year round as a sweet and fruity addition to toast, biscuits, or yogurt. With its bright and cheerful color, Idaho watermelon freezer jam is a fun and playful way to add some sweetness to your breakfast or snack time.

Categorized: Desserts

Ingredients

  • about 4 cups pureed watermelon
  • 3 ¾ cups granulated sugar
  • Juice & zest of 1 large lemon (or two smaller)
  • 12 tablespoons powdered pectin

 

How to check if the jam is set:
  • Place a small plate in the freezer before you begin preparing the jam.
  • After 20 minutes, pour a very small amount of jam on the plate, about ½ teaspoon or so.
  • Place in the freezer for 2-3 minutes.
  • Check by pushing the jam with your finger, if it wrinkles slightly and it separates it is done.
  • If the jam is still rather liquid and comes back together after you push it, continue cooking it, then check again.
  • Pour the jam into sterilized jars of the size you desire and enjoy.

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Steps

  • Place a small plate in the freezer, you will need it to check if the jam is ready. Remove the black seeds from the watermelon, if necessary. Remove the rind. Chop and puree the watermelon pulp with an immersion blender. Strain through a sieve to remove the white seeds, optional.

  • Place in a large pot with the sugar and lemon juice. Bring to a boil. Sprinkle the pectin over the insides of the pot and whisk it in carefully to make sure that there are no clumps. Bring to a boil again, turn down the heat and simmer for about 20 minutes, stirring often.

  • Check to see if the jam is set. Remove the pot from the heat while you do that so that it doesn’t overcook. Pour a very small amount of jam on the plate, about ½ teaspoon or so. Place in the freezer for 2-3 minutes. Check by pushing the jam with your finger, if it wrinkles slightly and it separates it is done. If the jam is still rather liquid and comes back together after you push it, continue cooking for about 5 minutes, then check again.

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