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Sweet and fruity, this strawberry watermelon jam is that summer-in-a-jar recipe I reach for whenever berry season leaves my freezer overflowing and I’m craving a new way to enjoy watermelon. Whether you stash it for winter pancakes or spoon it over yogurt, nothing captures the burst of ripe watermelon and fresh strawberries quite like this jam.
I first whipped this up after a neighbor gifted me a massive watermelon and I had a mountain of sweet strawberries ready to go. Between the easy process and that brilliant pink color, this became an instant family favorite.
Ingredients
- Strawberries: Fresh or frozen, for the best burst of berry flavor—use the sweetest berries you can find
- Watermelon juice: Choose a ripe watermelon for plenty of juice and natural sweetness
- Granulated sugar: Ensures the jam sets and balances the fruitiness—use pure cane sugar if possible
- Regular powdered pectin: Helps achieve that perfect jammy consistency—look for trusted brands
- Lemon juice: Adds brightness and acidity—fresh-squeezed is best
- Unsalted butter: Helps cut down on foaming during cooking—totally optional but helpful
Step-by-Step Instructions
- Prepare the Fruit:
- Gently hull and chop your strawberries. Puree fresh watermelon chunks in a blender or food processor until smooth, then push the puree through a fine mesh sieve into a bowl to extract the juice. Squeeze your lemon for fresh juice.
- Combine Main Ingredients:
- Gather a large pot. Add all the watermelon juice, chopped strawberries, fresh lemon juice, and the butter if using. Sprinkle in the pectin, dispersing it evenly so there are no lumps. Stir everything together with a wooden spoon over medium high heat.
- Heat and Boil:
- Begin stirring gently but steadily to prevent sticking. Heat the mixture until it reaches a rolling boil that continues even as you stir. This step usually takes around fifteen minutes and ensures the fruits begin to break down and flavors meld.
- Incorporate Sugar and Cook:
- Once the boil is vigorous, pour in all the sugar at once. Stir until dissolved and keep stirring while the mixture returns rapidly to a rolling boil. Allow it to cook at this strong boil for one minute and ten seconds, stirring constantly so nothing burns.
- Finish and Store:
- Take the pot off heat. Carefully ladle the hot jam into clean jars. If canning, follow your favorite safe water bath canning procedures. If refrigerating, let jars cool to room temperature before chilling. The jam thickens as it cools.
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My favorite part is the hint of watermelon that catches people by surprise after that classic strawberry taste. It reminds me of the summer my kids picked berries in the yard and came running back sticky and red-cheeked, ready for spoonfuls.
Storage Tips
If you canned the jam using the water bath method, sealed jars will keep at room temperature for up to eighteen months in a cool dark place. For refrigerator storage without canning, simply seal jars and use within one month. Once opened, always refrigerate and try to keep the rim clean to avoid crystallization or mold.
Ingredient Substitutions
You can switch lemon juice with lime for a splash of extra zing. If strawberries are out of season, raspberries work well too and bring a slightly different tang. If you cannot find regular powdered pectin, liquid pectin is an option—just follow package amounts and boil as directed.
Serving Suggestions
This jam shines on buttery toast or fresh scones, but I especially love swirling a spoonful into plain yogurt or folding it into whipped cream for strawberry watermelon parfaits. It also makes a fun fruity layer for summer cakes or as a glaze on grilled chicken or pork.
Cultural and Historical Context
Jam making goes way back in history as a way to capture the goodness of ripe fruit before the days of refrigeration. Watermelon jam has been a treat in some Mediterranean cuisines, but combining it with strawberries adds that familiar childhood taste we know. This twist preserves both fruits in one jar, keeping a touch of summer for the drab winter months.
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Remember to share a jar with friends or family—it never lasts long in my house, and you will love seeing pink smears on everyone’s breakfast plates.
Frequently Asked Questions
- → Can I use frozen strawberries?
Yes, both fresh and frozen strawberries work well. Thaw frozen berries and chop before using.
- → How do I extract watermelon juice?
Puree watermelon chunks in a blender or food processor, then strain through a fine mesh sieve to collect the juice.
- → Is it necessary to add butter?
Butter is optional but helps reduce foaming during the cooking process, resulting in a clearer jam.
- → How long does the jam last?
Unopened, processed jars keep up to 18 months at room temperature. Refrigerate after opening and use within a month.
- → Can I make this jam without canning?
Absolutely. Simply ladle the finished jam into clean jars, cool, and refrigerate for up to one month.