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Home » Condiments

Watermelon Rind Jam

Published: Jun 15, 2022 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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A delicious recipe that uses watermelon rind, no more wasting.
Total time 1 hour 15 minutes
Jump to Recipe Print Recipe

Old fashioned, homemade, watermelon rind jam (preserves) is sweet and mellow and so full of bright flavors.

Great on biscuits, bagels, or mixed in your oatmeal or yogurt. This jam is so good and it costs you literally nothing!

Jump to:
  • ❤️ Why You'll Love It
  • 📝 Ingredients
  • 🥄 Instructions
  • 💡 Expert Tips
  • 🧺 Storage
  • ⌛ Make Ahead
  • 🍽️ Serve With
  • 📣 Related Recipes
  • Watermelon Rind Jam

❤️ Why You'll Love It

  • A very simple vegan fruit preserve.
  • Very easy to make with no special equipment.
  • A real something from nothing.
  • Helps you reduce your food waste.

📝 Ingredients

  • Watermelon peel.
  • Sugar.
  • Lemon juice.
  • Vanilla or ground cinnamon for flavor.

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

  • In a medium saucepan, add the prepared rinds and cover with water. Bring to a boil on medium heat then simmer covered until rinds are translucent and fork tender.
  • Add sugar, lemon juice, and the flavoring you are using.
  • Keep cooking on low for 5-10 minutes. Cool down and spoon into jars.

💡 Expert Tips

  • Keep a bit of the red flesh of the watermelon in the peel it enhances the flavor and color.
  • If using vanilla, I prefer the powder form not the liquid but it is totally up to you.
  • Adjust sweetness to your liking.

🧺 Storage

Jars of watermelon rind preserves can keep in the fridge for up to 4 weeks.

⌛ Make Ahead

Prepare the rinds and keep in the fridge covered for up to 4 days until you are ready to use.

🍽️ Serve With

Spread over buttered toast, bagels, mix into yogurt or morning oats.

A spoon scooping some watermelon rind preserves from a jar.

📣 Related Recipes

  • Fabulous microwave lemon curd much easier than the traditional recipe for all your dessert creations.
  • Chantilly cream is the fancy French word for whipped cream, very easy and quick recipe.

I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

What’s new? Check out Amira's Pantry Store on Amazon where you'll find all kinds of nostalgic goodness!  Thanks so much for being a part of Amira's Pantry!

watermelon rind preserve in a white small plate with bagles and cream cheese in the back.

Watermelon Rind Jam

A delicious recipe that uses watermelon rind, no more wasting.
4.80 from 5 votes
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Course: Breakfast
Cuisine: American, Middle Eastern
Diet: Halal, Vegan
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 16 tablespoons
Calories: 62kcal
Author: Amira

Ingredients

  • 4 cups Watermelon rinds , 350g
  • 1 ¼ cups sugar
  • 1 teaspoon lemon juice

Flavors to use: ( use any one or more of the following)

  • 4 Cloves
  • Lemon zest
  • ¼ teaspoon Vanilla powder , or use vanilla extract
  • 1 Cinnamon Stick

Instructions

Prepare the peel:

  • Trim the green skin of the peel using a sharp knife, and cut the white part into small 1 inch cubes.

Cook the rinds:

  • In a medium saucepan, add the watermelon rind pieces and cover with water.
  • Bring to a boil on medium heat then simmer covered until rinds are translucent and fork tender.
  • Add sugar, lemon juice, and the flavoring you are using.
  • Keep cooking on low for 5-10 minutes.
  • Cool down then spoon into sterilized jars.

Notes

  • Please check the nutrition disclaimer policy.

Nutrition

Calories: 62kcal | Carbohydrates: 16g | Protein: 0.01g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.001g | Sodium: 0.3mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 16g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.03mg
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First published Mar 10, 2015 . Last updated June 15, 2022 with important tips, clear step by step instructions and readability.


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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Henna

    March 20, 2015 at 4:30 pm

    I've never seen this type of jam! I love that you bring to light these marvelous little gems 🙂 This is a great way to make the most of your produce, very little wastage.

    Reply
    • Amira

      March 21, 2015 at 1:15 pm

      Henna, these are really little gems, I hope you'll get the chance to try it soon.

      Reply
      • Hazel

        July 22, 2022 at 11:01 pm

        Was really impressed w using the rinds of watermelon. First batch I tried making but left in refi too long n odor wasn't good.
        2nd batch I made maybe the rind was thick so took awhile n I didn't to place in blender . Tasted like apple sauce as I used cinnamon sticks. Very interesting jam. Very grateful using other fruits for jam. I was always into jelly cuz didn't know how to make jam but I tried bananas n it was awesome too
        Very grateful for sharing your recipes
        Mahalo from Hawaii..

        Reply
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Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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