Combine watermelon puree, sugar/pectin and lemon juice in a large, non-reactive pot. 2 cups sugar What is calcium water and where do you get it.? Do you think it would be fine if I did it as above, but boiling water was added to the pots instead of room temperature? Bring to a boil … suggest water bath be at about 180 degrees when you put in jars, then bring to boil and start timing. As I am reading this article on making watermelon jam, I am smiling, it just makes me happy. It took mine almost 30 minutes to reach 220 degrees. Please Note: This jam will be runny until refrigerated. Watermelons are getting cheaper. My mouth is watering now. Bazaar in Turkmenbashi, Turkmenistan. Skip. a) If you have an immersion blender, scoop about half the flesh of a medium watermelon into a large bowl. What a fun idea – bring them sunshine in the heart of winter. OPTION B) Fill the pot with water, bring to a boil, then add the filled, sealed jars of jam. Generally, it’s 2 packets of pectin and 4 cups sugar. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. Next summer I will make some of this jelly. Pour 2 cups of puree into a large sauce-pot. I used wild chokecherries picked locally. How to Make Strawberry Watermelon Jam. Powdered Pectin. Also, the watermelon will foam somewhat. The remains of the fortress of Nisa, an ancient parthian capital, now in Turkmenistan. Many people don't even know that watermelon makes good jam. (measured from 1/2 tsp Pomona's calcium powder mixed with 12 cup water). Leah Lefler (author) from Western New York on September 22, 2011: I'll post it when I make it! Ladle watermelon jam into sterile jars and seal with lids. Stir vigorously to dissolve any lumps in the mixture. Leave 1/4 inch headspace, and apply the sterilized lids and rings. You generally want 1 Tablespoon lemon juice per 1 cup of fruit. The cool, sweet flesh would fill your belly and spirit. For this apricot jam recipe, I used liquid pectin. Imagine living in a place that has a National Holiday called “Melon Day.”  You could be surrounded by more than 400 kinds of melon, including some 50 varieties of watermelon.*. 8 cups pureed seedless watermelon (about 1/2 a medium watermelon) Immediately stir in liquid pectin. I found Pamona’s at Whole Foods, though Williams Sonoma also sells it online. *Numbers from Turkmenistan by Paul Brummel. …Perhaps with a dusty, dreamy sort of view. Powdered pectin must be fully dissolved in the fruit before adding the sugar. The lemon juice over powered the watermelon and ruined the flavor. Or is that making it more complicated than it has to be? Stir and skim foam for 5 min. Tastes like jarred sunshine. 4. Sterilize your jars either by boiling them in a pot on the stove or running them through the sterilize cycle of your dishwasher. This keeps the jars slightly away from direct heat, and means the jars are less likely to crack while being processed. Photo by David Stanley. Stirring will help keep that at bay. Stir vigorously until the sugar has dissolved into the jelly. NOTE: Keep a close eye on the pot; temperatures can take a while to heat up, but then can change very quickly. To switch things up a bit, try making the jelly from heirloom watermelon varieties. What can I do? Add the butter and return to a boil. http://www.turkmenkitchen.com/en/turkmen-bread/, Global Table Adventure | Menu: Turkmenistan, It's National Watermelon Day! 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. Bring to a boil. For cooked jam, it should be jelled when the jars are completely cool — 12 to 24 hours. Sprinkle the pectin over the insides of the pot and whisk it in carefully to make sure that there are no clumps. 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