Watermelon Jam

Looking for a real watermelon flavour hit? The Omniblend can be used to make all sorts of jams. Try this summery watermelon jam, and spread it on your scones, pikelets or pancakes!
Course Breakfast, Side Dish
Servings 6 cups

Ingredients
  

  • 2 kgs watermelon peeled and cut into chunks. Deseeding is optional (the seeds have nutritional value and will “disappear” when blended)
  • 1 Granny Smith apple peeled, cored and roughly chopped
  • ¼ cup lemon juice
  • 1 kg jam-setting sugar or use raw sugar and 2g of pectin
  • 1 tsp butter

Instructions
 

  • Best using the 2 L Omni- jar: First use PULSE to blend the apple, 1 cup of the watermelon chunks, and lemon juice together until smooth. Progressively add the watermelon in batches in your Omniblender Pulse until coarsely puréed. You should have about 4 cups of purée.
  • Pour the purée into a large, stainless steel saucepan. Add the sugar (and pectin if using), stir over a low heat, until dissolved. Add the butter and bring to a rolling boil. Cook for 4 minutes.
  • Remove from the heat. Skim off any foam. Test for setting. If it doesn’t start setting when a little is placed on a cold saucer, then quickly return it to the boil for 30 seconds. Pour into hot sterilised jars and seal.

Notes

Image, recipe adapted from https://www.eatwell.co.nz/