Description
A delightful homemade jam blending the sweet flavors of strawberries and watermelon, perfect for spreading on toast or elevating desserts.
Ingredients
Scale
- 6 cups cubed watermelon (about 4 pounds)
- 4 cups quartered strawberries (about 2 pounds)
- 5 cups granulated sugar
- 1/2 cup bottled lemon juice
- 1 package liquid pectin
Instructions
- Prepare the fruit by removing the rind and seeds from the watermelon and cubing it. Hull and quarter the strawberries.
- In a large pot, combine the watermelon, strawberries, sugar, and lemon juice. Stir and let macerate for 2 hours or overnight.
- Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
- Once boiling, continue until the mixture reaches 220°F (104°C).
- Remove from heat and stir in the pectin until fully incorporated.
- Skim off any foam from the surface.
- For canning, ladle hot jam into sterilized jars, leaving a quarter-inch headspace, and process in a boiling water bath for 10 minutes.
- For no-canning, pour jam into clean jars and refrigerate after cooling.
Notes
Let the jam cool completely before storing. Refrigerate for up to 3-4 weeks or freeze for up to 2 months.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: jam, strawberry, watermelon, homemade, canning, summer