Watermelon Jam

This one brings back memories…

Growing up, watermelon was flavorful, full of seeds, and was what I thought of as a ‘superfruit’… it was part of breakfast, lunch, and dessert after dinner… it was always refreshing, always sweet, ALWAYS wanted, and everyone loved it… you could eat it, drink it, make pickles out of the rind, and you could make jelly or jam… Yes — you heard me right — JELLY OR JAM! But you just don’t see it on the store shelves these days… until now!!

Watermelon is a fruit with no acid, so to make it safe for canning, you need to add quite a bit of acid to the mix. My Grandmother’s answer to that was to add lemon juice and apple cider vinegar to take care of the extra acid needed.  As an homage to my Grandma, I’m applying a slight twist to her recipe… lime juice instead of lemon, since that is my default citrus juice to use, and champagne vinegar instead of apple cider vinegar, cause I’m fancy like that.

Oh… and this jam is SO PRETTY!! It’s truly the beauty queen of all of my jams — IT LOOKS SO GOOD IN THE JAR!!  So try it — you’ll like it… and you can taste the fancy!!