Watermelon Rind Jam
Homemade Watermelon Rind Jam recipe a delicious jam made with watermelon rind, apple, sugar, lemon juice, and vanilla extract. So easy to make and it comes together without pectin! After eating the juicy red watermelon pulp, use the peeled rind to make this sweet, vanilla-flavored jam.
Servings: 1 8 oz jar
- Watermelon Rind Jam
- 4 cups watermelon rind cut into small pieces
- 1 large apple peeled, cored and cut into small pieces
- 1 cup sugar
- juice of one lemon
- 1 tsp vanilla extract
The first step is to peel off the tough green skin, chop up the white remains with some of the pink still on it.
In a stainless steel saucepan (or Dutch oven), add the rinds, apple pieces, sugar, lemon juice, and vanilla. Bring to a boil. Stir until the sugar dissolves. Lower heat and stir until the rind is tender and translucent (could take up 60-120 minutes…mine took about 1 hour).
When it is translucent, remove from heat. Let cool down and carefully emulsify.
Carefully spoon the jam into sterilized jars. Apply lids jars.
Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
Process in boiling water bath for 10 minutes.
Carefully remove jars using tongs. Use potholders to tighten the lids. Place jars on a rack upside-down and let them cool. When they’ve cooled down, store them in the refrigerator. The jam should keep unopened for several months.
All images and text ©Savoring Italy. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
DID YOU MAKE THIS RECIPE?