Food & Wine
Recipe: Watermelon jam
They’re in season, delicious and can brighten up your breakfast in more ways than you think…
Ingredients
- 8 canning jars
- 8 cups of watermelon, rind and seeds removed
- 4 cups sugar
- Juice of 2 lemons
- 2 cups water
- 1-2 50g sachets of Jamsetta
Method
- Sterilise your jars by boiling them in a large pot for five minutes. Leave them in the pot until you need them to keep them clean and warm.
- Warm the sugar over a low heat.
- Puree the watermelon in batches with a stick blender.
- Add the watermelon and 1 cup of water to a large pan and bring to the boil.
- Add the Jamsetta, lemon juice and warmed sugar and bring back to the boil for 15-20 minutes, stirring often and skimming the scum from the surface with a slotted spoon. Add more water if necessary.
- Test to see if it’s set by removing from the heat for a moment and skimming a small amount onto the end of a wooden spoon. After 40 seconds, if the jam crinkles when you run a teaspoon through it, it is set. If not, cook for another 3 minutes then repeat.
- If your jam isn’t setting, add another 25g of jamsetta, boil for another 5 minutes and repeat.
- Dry your sterilized jam jars (they should still be warm, to stop them cracking) and ladle the hot jam into them until ¾ full. Seal with the Kleerview covers that come with Jamsetta sachets.
Note: Don’t leave the pot unattended. It can take a while to heat up and then boil quite suddenly.