Description
A sweet, smooth, summery Strawberry Watermelon Jam made with fresh or frozen strawberries, ripe watermelon juice, lemon juice, sugar, and regular pectin. It has bright strawberry flavor with fresh watermelon sweetness and works for refrigerating, freezing, or canning.
Ingredients
2 1/2 cups chopped strawberries, fresh or partially thawed frozen
2 1/2 cups watermelon juice
7 cups white sugar
1.75 ounces regular powdered pectin or 6 tablespoons bulk pectin
1 tablespoon lemon juice
1 teaspoon unsalted butter, optional
Instructions
1. Blend watermelon chunks and strain through a fine sieve to collect 2 1/2 cups watermelon juice.
2. Combine watermelon juice, strawberries, lemon juice, pectin, and butter in a large pot over medium high heat.
3. Stir often until the mixture reaches a strong rolling boil that continues while stirring.
4. Gradually add sugar while stirring continuously.
5. Return to a full rolling boil and cook for 1 minute and 10 seconds, stirring the entire time.
6. Remove from heat.
7. Transfer to jars and cool before refrigerating, or process in a boiling water bath for 10 minutes if canning.
8. Leave 1/4 inch headspace in jars when canning.
Notes
Frozen strawberries create a smoother texture but should only be partially thawed, with excess liquid discarded.
Butter is optional and only helps reduce foam during cooking.
Half a large watermelon produces about 2 1/2 cups juice.
For freezing, leave 1 inch headspace in freezer safe jars and store up to 1 year.
Open refrigerated jam lasts about 1 month.
Properly canned jars can be stored at room temperature for up to 18 months.
Regular pectin is recommended because watermelon and strawberries are naturally low in pectin.
Jars are sealed correctly when lids pop and no longer click when pressed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 122
- Sodium: Small amount
- Fat: Small amount
- Carbohydrates: Contains carbohydrates