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Watermelon Rind Jam

My second foray into using watermelon rind as an ingredient went well. I really enjoyed trying Watermelon Rind Chutney, so decided to see how it would work as a jam. The rind does have a mild flavour, but a little bit of spicing and it worked out nicely. As with the chutney I did have to partially blitz the jam as the chunks of rind did not disintegrate at all with the cooking. The watermelon rind also appears not to have any pectin so I added some home-made apple pectin to help it firm up. All in all it worked out very nicely and I am very happy with it.


Rind of 1 medium watermelon, diced

1 1/2 c sugar

2 c apple pectin

1/2 tsp cloves

1) Place the watermelon rind pieces in a pot and cover with water. Place over medium-low heat and simmer for about an hour until the pieces of watermelon rind are tender.

2) Add other ingredients and stir. Using a hand blender, partially blitz the jam mixture to desired consistency. Taste test and cook down until thick.

3) Boil clean jars and lids for at least 15 minutes. Fill with jam while the jam is still bubbling, wipe the neck of the jar clean and seal. Place upside down to cool, sealing in the process.

I am very happy with this jam, tried out on fresh home made English Muffins. The cloves added a much needed depth of flavour to the jam, and the flavour of the watermelon rind itself came through nicely. So happy to have more jam for my cupboard!

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