Watermelon Rind Jam

5 from 23 votes

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Keyword: jam, watermelon

Servings: 8 oz jar

Calories: 897kcal

Author: Lora

Ingredients

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 *use 2 lemons if doubling recipe
1 teaspoon vanilla extract

Instructions

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.

Notes

Always let the jam cool completely before blending — hot jam in a blender can spatter and burn. This step is not worth rushing.
The chunky version is just as beautiful as the smooth one. Translucent rind pieces look gorgeous in the jar and taste wonderful with cheese and crackers.
To double the recipe, use 8 cups rind, 2 apples, 2 cups sugar, juice of 2 lemons, and 2 teaspoons vanilla. The cook time is similar.
Always use a sterilized jar, whether storing in the fridge or processing for the pantry

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Nutrition