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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Recipe Information
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)
Instructions
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.
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.
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.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
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.
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.
Once the jam reaches the desired consistency, remove it from the heat and let it cool slightly.
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.
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
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 480.3 g | 175% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 458.0 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1111 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
