Read 42 times since Tuesday, September 27, 2011
Have you ever wondered about all the different types of jams that there are out there? You have the grape jam, the strawberry jam, the raspberry jam... basically you have all sorts of berry jams.
There is the orange marmalade that is kind of like jam, and once I even saw a peach jam. But it wasn't until just two seconds ago that I even knew that watermelon jam existed.
And much to my surprise not only does it exist, but it is quite delicious too. So I took it upon myself to look up the ingredients and instructions to making this delectable treat.
Obviously you are going to need watermelon; this is the most important part. Some people will ask if they can substitute this for grapes or strawberries... no, then you would end up with the wrong kind of jam.
Get eight cups of water melon all diced up with no seeds or rinds attached to them. This is important because you do not want any of that junk tainting your watermelon jam.
The cleaner your watermelon dices are the better the taste of your jam will be. Remember, less taint makes more taste.
Puree all this diced watermelon chunks in your blender, if you have a small blender you will have to work in batches. By the end of your puree you should have around 4 cups of watermelon juice, or something similar to a puree juice type thing.
Pour the puree into a large pot and add one fourth cup of lemon juice to the mixture. Now pour two boxes of pectin in the mix, but be sure that it does not have any sugar in it.
We will add the sugar in a minute. If you only add one box of pectin then you will end up with watermelon syrup, which isn't so bad either especially if you have pancakes that need eating.
Use a whisk to stir the pectin into the pot of watermelon puree and lemon juice, also add two cups of sugar to the mix. This is going to bring out the flavor in the jam, which will make it a tasty treat when mixed with peanut or almond butter.
Bring the mix to a boil on mid-high temp. You have got to stir the mixture constantly otherwise you will result in burning the jam, which you do not want to do.
Once the jam is boiling so hard that you cannot whisk the boil away, add the rest of the sugar ( the other two cups). Let it cook for one more minute with heavy whisking.
Now take it off heat and let it sit. Once it is cooled, put it in some nice jar and place it in your fridge. Destry Masterson is a health and nutrition expert. She publishes articles for http://www.foodinsurance.com and recommends them for food storage.
Contact Info:
Destry Masterson - MyOnlineArticleWriting@gmail.com - Twitter: @DestryMasterson
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