There’s a lot of science in jam making, but don’t let your grocers limitations keep you from trying this recipe. Measure and make sure you have 8 cups. Answer: If you are not going to can jelly, you will need to refrigerate it and use it within about a week of making the recipe. national center for home food preservation. I’m not sure why you would do it that way otherwise . c) Mash it by hand. Yield: 4 to 5 cups These lovely people have celebrated Melon Day since 1994, and they don’t plan to stop eating the sweetness anytime soon. Growing watermelon in your own garden is a fun and rewarding project. Bring to a full roiling boil (a boil that doesn’t stop bubbling when stirred) over high heat, stirring constantly. That is why you will often see the liquid come in 2 pouches, and powdered pectin comes with 1 pouch. Normally cooked jam doesn’t require refrigeration in order to jell. Canning preserves the jelly by creating a vacuum within the jar to prevent spoilage and makes the jelly shelf-stable. Put pureed watermelon, lemon juice and sugar in a pot. It took mine almost 30 minutes to reach 220 degrees. Pectin is a naturally occurring starch called a polysaccharide that helps give structure to the cells within the plant, fruit or vegetable.. 1 point about canning, if you are not using a canning pot for the jars you should have a tea towel, cake rack or even just a layer or loose rings lining the bottom of the pot. I love watermelon, but I have to say I am glad to see the last melon get used up! .? This keeps the jars slightly away from direct heat, and means the jars are less likely to crack while being processed. Again, scoop out any of the little white seeds and measure. Pour 2 cups of puree into a large sauce-pot. b) If you have a regular blender, blend in batches. How to Make Strawberry Watermelon Jam. Combine watermelon puree, sugar/pectin and lemon juice in a large, non-reactive pot. Just fill the jar, seal, and set aside. It stayed runny. Pulse away, then scoop out any of those little white seeds that may remain. Add the lemon juice to the watermelon puree, along with the pectin/sugar mixture. So, a little less than 1/2 cup of dry pectin equals 1 pouch of liquid pectin. Is it possible to make frozen watermelon jam? First things first: Bazaar in Turkmenbashi, Turkmenistan. Bring the jelly to a boil over high heat, stirring constantly. Once the mixture has reached a rolling boil (a boil that won’t be stirred away), add the remaining 3 1/4 cups sugar. The discovery of a new dish does more for the happiness of the human race than the discovery of a star. Watermelon Jam without Pectin Recipes 13,748 Recipes. Don’t know on the freezer jam, but I’m gonna try it. Lemon juice is added because watermelon is a low acid fruit. Note that if you use regular pectin, you won’t need the calcium powder). Let cool, remove from water, then test the seals by unscrewing the ring part of the cover and gently lift the remaining flat part of the lid. http://www.turkmenkitchen.com/en/turkmen-bread/, Pingback: Global Table Adventure | Menu: Turkmenistan, Pingback: It's National Watermelon Day! If you’re using Pamona’s, also make the calcium and water mixture. Remove from heat. I make a frozen strawberry jam? I guess I'm going to have to get some more jars. Next summer I will make some of this jelly. My mouth is watering now. All of our watermelon (save one melon) is gone now. or. Three simple steps to making watermelon jelly. Stir vigorously to dissolve any lumps in the mixture. It is sweet and colorful, and lends charm to wintertime breakfasts. Immediately stir in liquid pectin. I am a mom of two who loves to try and share simple, fun recipes and dishes you can create with your kids. Thanks for another great recipe. 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