Watermelon Jam

It’s always watermelon season in India and I decided to try my hand at making a preserve out of it. The fruit contains 90% water and that’s the reason the finished jam was a little runny. But, the taste was unbelievable! It was so fresh and the colour and appeal was absolutely spot on. The taste was so natural.

You have to be careful while choosing the fruit. Always try to use fresh, firm fruit. The colour is the best indicator. A really rich colour produces more taste. You can also use this jam as a dressing for other fruit salads. Mix it with lemon or orange juice and spoon it over the salad.

The other jam in the picture is melon and ginger jam. I am making a separate post for it. My family really loved both the jams and it’s a wonderful gift for a special friend.

 

Recipe:

1.75 kg watermelon

750 grams sugar

Juice and rind of 2 large lemons

Method:

Cut the watermelon in half and remove the seeds. Chop the flesh into 1/2 inch cubes. Place the melon and sugar in a heavy bottomed pan and heat gently until the sugar dissolves. Bring to the boil and cook rapidly for 5 – 10 minutes. Remove the syrup from the heat and add the lemon juice and rind. Return to the heat and simmer until the quantity has reduced almost by half and the melon looks transparent. Remove from the heat and cool before bottling it the usual way.

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