Turn Fresh Watermelon Into This Easy, Syrupy Summertime Jam

This watermelon jam is quite simple—and surprising. Very few folks think about turning one of summertime’s favorite fruit into a luscious spoon jam to spread on biscuits or cornbread, top yogurt with, or drizzle on top of ice cream.

Watermelon has a lot of water in it, so when it is exposed to high heat, the water drains from it quickly, causing a “jam” to be very thin and runny. Cooking cubed pieces in a sauce pan over low heat for a consistent period of time, lets the sugar and the fruit to work together. When the jam is ready, you will know it when it generously coats the backside of a spoon. Fresh basil is stirred in at the very end to liven it up, but you can add fresh thyme, mint or tarragon, too.

SERVING SIZE: 1 cup PREP TIME: 15 minutes TOTAL TIME: 3 hours

Ingredients

• 4 cups cubed, seedless watermelon

• 1 cup cubed watermelon rind (outer skin peeled and discarded)

• 1 cup granulated sugar

• 2 tablespoons white balsamic vinegar

• ¼ teaspoon freshly cracked black pepper

• Pinch or two of Kosher salt

• 1½ tablespoons chopped fresh basil

Directions

1. Place the watermelon cubes and the rind into the bowl of a food processor and pulse several times until it resembles the consistency of salsa.

2. Transfer to a medium-sized pot and add the sugar, vinegar, pepper and salt. Bring to a slow boil on medium heat, 10-15 minutes.

3. Reduce the heat to low and continue simmering for 1-1½ hours until thickened. It should coat the backside of a spoon when it’s ready. Skim any foam off of the top of the jam. Remove from the heat, and stir in the basil.

4. Carefully spoon the jam into a clean glass jar or small bowl. Allow to cool to room temperature. Seal the jar with a lid, then place in the refrigerator. The jam will last about 1 week.

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