If using pectin, add it when the mixture begins to boil.
Continue boiling for 10 to 15 minutes, or until the jam thickens. You can test thickness by placing a spoonful on a chilled plate. If it sets up after cooling slightly, it’s ready.
Cool and store:
Remove from heat and let it cool slightly.
Pour the jam into sterilized jars and seal.
Refrigerate for immediate use or process the jars in a boiling water bath for longer shelf life.
Tips:
If you prefer a chunkier texture, leave some small watermelon pieces in the mixture.
Lemon juice helps with both flavor and preservation.
Watermelon is high in water, so boiling it down well is important to achieve a good jam consistency.
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