Watermelon Rind Jam
Transform your kitchen scraps into a sweet, tangy masterpiece with this Watermelon Rind Jam recipe! Perfectly blending the bright zestiness of lemon and optional warm spices like cinnamon and ginger, this jam turns often-overlooked watermelon rinds into a luscious, translucent preserve. With just a handful of simple ingredients and an hour of simmering, you’ll create a sustainable, no-waste treat that’s ideal for spreading on toast, pairing with cheese, or swirling into yogurt. This easy-to-follow recipe is a must-try for home canners and anyone looking to reduce food waste, offering a unique way to celebrate the natural sweetness of summer.
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Ingredients
- 4 cups (finely chopped, white part only) Watermelon rind
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 cup Water
- 0.5 teaspoons Ground cinnamon (optional)
- 0.25 teaspoons Ground ginger (optional)
Directions
Step 1
Peel the outer green skin from the watermelon rind and discard it. Chop the white part of the rind into small, even pieces, measuring 4 cups.
Step 2
In a large saucepan, combine the chopped watermelon rind, 1 cup of water, and 2 cups of granulated sugar. Stir well to evenly coat the rind in sugar.
Step 3
Add 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, and the optional spices (0.5 teaspoons of ground cinnamon and 0.25 teaspoons of ground ginger) if using. Stir to combine.
Step 4
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
Step 5
Reduce the heat to low and let the mixture simmer for about 50-60 minutes, stirring occasionally. The watermelon rind will become translucent, and the liquid will thicken into a syrupy consistency.
Step 6
To test for doneness, scoop some jam onto a cold plate. Let it cool slightly and run a finger through the jam—if it holds its shape, it's ready. If it's still runny, continue cooking for a few more minutes.
Step 7
Once the jam reaches the desired consistency, remove it from the heat and let it cool slightly.
Step 8
Transfer the warm jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars with lids and let them cool to room temperature.
Step 9
Store the jam in the refrigerator for up to 3 weeks, or process the jars in a water bath canner for longer shelf life.
Nutrition Facts
| Serving size | (1626.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1822.5 |
| Total Fat 2.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17.7mg | 0% |
| Total Carbohydrate 480.3g | 0% |
| Dietary Fiber 5.0g | 0% |
| Total Sugars 458.0g | |
| Protein 5.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 129.9mg | 0% |
| Iron 2.1mg | 0% |
| Potassium 1111.3mg | 0% |
Source of Calories