Watermelon Jam (Video)

Watermelon Jam (Варенье из арбуза) is a jam that was enjoyed across the Soviet Union, especially popular in watermelon growing regions in Central Asia.  A great addition to your breakfast spreads, or just a thoughtful homemade gift. Pectin free, made in the classic heating/cooling method with only 3 ingredients.

What is Watermelon Jam?

Watermelon Jam is not easily found in stores. Most people have never heard of the concept of watermelon jam, and expect it to taste like fake watermelon flavor.

You're going to either love it or give it a miss. Watermelon Jam doesn't taste like fresh watermelon, but more like a caramelized watermelon honey, which has cooked down over many hours.

Ingredients

• Watermelon
• White Sugar
• Lemon Juice

How to Make Watermelon Jam

• Prepare Watermelon - remove the rind and de-seed watermelon. Cut into small cubes (1 or 2 inches).
• Macerate - mix the watermelon and sugar and allow to sit for 2 hours. The natural juices will be released.
• Cook - bring the watermelon and sugar to a boil on medium heat, constantly stirring with a wooden spoon. Turn heat to low and simmer for 10 minutes.
• Cool - remove from heat and allow to naturally cool.
• Repeat - heat and cool the watermelon 2 more times.
• Add Lemon Juice - on the 3rd and final cooking time, mix in the lemon juice.
• Fill Jars - pour watermelon jam into sterilized jars and seal with lids. Process in water bath for additional preservation (optional).
• Cool - allow jars to fully cool before storing in pantry or fridge.

Jam Variations

• Fresh Mint - add a few mint leaves during the maceration process for a minty watermelon flavor
• Cinnamon Stick - toss in a cinnamon stick when cooking the jam
• Citrus - add lemon or lime zest when cooking
• Berries - experiment by adding fresh raspberries, strawberries or blueberries for a Watermelon Berry Jam

Recipe Tips and FAQs

• Choose a Ripe Watermelon - this ensures the best flavor for your jam
• Consistent Cubes - keep the cubed watermelon consistent in size to ensure even cooking, and to maintain consistency in jam when eating
• No Fridge for Cooling - don't try to speed up the cooling by putting it in the fridge, it needs to cool naturally. This will interfere with the melted sugars and could cause your jam to crystallize.
• Take Your Time - It's ok to leave it overnight to cool, simmer in the morning, and cool again to complete at night. There is no rush when making this jam, and it can be completed in 2 days if needed.
• Serving Suggestion - Jams in Russia are usually served with a cup of tea, eaten by the spoonful. However you can spread over toast, bagels, crumpets like you would any other jam.

Can I Reduce The Sugar?

Yes, you can adjust to suit your tastes, however sugar is a preservative and reducing will shorten the shelf life. Traditionally it's a 1:1 ratio of sugar to fruit (1kg fruit to 1kg sugar).

Can I Use Seedless Watermelon?

Yes, but I promise the flavor won't be the same. It's best to use an heirloom watermelon with great flavor and seeds. Be sure to remove the seeds while chopping.

How Long Does Jam Last?

When cooked and stored properly, it can last up to 1 year. After opening, keep refrigerated and enjoy within a few weeks.

Summer Recipes You'll Love

• Homemade Apricot Jam
• Apricot Fruit Leather (Pastila)
• Babushka's Kisel with Berries
• Apricot Pirog Pie
• Sharlotka Apple Cake
• German Plum Cake
• Strawberries in Smetana (sour cream)

This Doesn't Taste Like Watermelon!

This recipe doesn't taste like a watermelon Jolly Rancher, but more of a caramelized honey type of watermelon flavor. A Russian and Soviet favorite, something everyone needs to try at least once! Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com *originally posted July 2017, updated January 2024

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