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!
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❤️ 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.
📣 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.
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Watermelon Rind Jam
Ingredients
- 4 cups Watermelon rinds , 350g
- 1 1/4 cups sugar
- 1 teaspoon lemon juice
Flavors to use: ( use any one or more of the following)
- 4 Cloves
- Lemon zest
- 1/4 teaspoon Vanilla powder , or use vanilla extract
- 1 Cinnamon Stick
Instructions
Prepare the peel:
- Trim the green part 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 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 then spoon into sterilized jars.
Notes
- Please check the nutrition disclaimer policy.
Nutrition
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First published Mar 10, 2015 . Last updated June 15, 2022 with important tips, clear step by step instructions and readability.
Coffee and Crumpets
What's happening in Iraq, Syria, Egypt and Palestine breaks my heart to pieces. Let's not forget the killing of all those innocents in Burma. I pray and pray that we all find some peace, tolerance and love for one another. I feel this is one of our biggest trials.
These preserves sound wonderful! I haven't tried this before, and am intrigued. Ill try making this this summer when local watermelon comes around.
Abida
What a lovely recipe, I have never ever heard of a jam recipe using watermelon peel of all things! And may Allah bring peace and stability to Iraq, ameen.
Evelyne@cheapethniceatz
Great way to keep the heritage. I have had pickled watermelon rinds but nit jam, looks great and curious to try!
Lorraine @ Not Quite Nigella
How interesting! I've made something like this based on a Croatian recipe and it is very much the same. They are two cuisines that I never really thought came together but there you go 🙂
Maureen | Orgasmic Chef
I watched the news accounts of what's happening with the historical treasures with such dismay. If I felt that badly, I can only imagine what it would be like if it were my own heritage that was being distroyed. Very sad.
My father used to make watermelon rind pickles which were really really sweet so I think this reggi jam is similar. I'll give it a try and see if it reminds me of my father. 🙂