This is important for the jam to seal properly. Bring it to a boil over high heat. **1 box of pectin is 1.75 ounces, to use regular (not low sugar) bulk pectin, use 6 level tablespoons unless directed otherwise by the package instructions. I'm not sure how and why the market prices work but not wanting to look a gift horse in the mouth I quickly snatched up a big wedge of watermelon and two punnets of strawberries for this jam. Wipe the rims of the jars (just where the seal sits) clean with a damp, lint free towel and then dry. *This jam yields more than 48 ounces (six 8 ounce jars), but the final jar will not be full enough to can. Good, ripe fruit rarely needs a lot of sugar or agave.continue reading Strawberry Watermelon Jam Place the seals on the jars and screw on the lids, using your hand protection while holding the jars. Each snap bar weighs approximately 1.5 ounces and … Fill your canning pot with enough water to submerge your jars and have 1 inch of water on top. Remove your jam from the heat and proceed with canning. Looks like you already have an account! Bacon Jam - Your Wildest Dreams Come True! Bring the watermelon jam to a boil again, then reduce heat to simmer and simmer, stirring every minute, for 20 minutes. Remove from the water and set on towel. And if you happen to be in the Northern Hemisphere enjoying summer then this is absolutely the time to make this if the combination arouses your curiosity! Begin timing for exactly 1 minute and 10 seconds. Simmer away for 45 minutes with the lid on slightly ajar and then after that remove the lid and simmer for another 35-45 minutes or so. Remove and set them on a towel, (they’ll be very hot!) Turn it on low heat and add the 3 TBSP of lemon juice..... Add HALF of the sweetener you THINK you need, taste, and only add the rest if it TRULY needs it. If you’re using a dab of butter, add that now. The fruit is kept in chunks and it is suspended in a thick syrup and the flavours of each element come through beautifully. Because the cake works so perfectly I had an inkling that this jam would be delightful but I didn't realise just how delightful it would be. *It took half of a large watermelon to yield 2 1/2 cups of juice. Bring to a rolling boil, then reduce heat to simmer. Let me change the subject onto something pretty. Something positively SUMMERY. It gave it a nice slightly gelling consistency without setting it hard (a preference of mine but feel free to use powdered pectin if you like it more solid). Search and ad results are shown based on factors such as relevancy and (for ads) the amount sellers pay per click. Start with a big pot of your watermelon juice. Turn upright and you should have a seal. Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella, An Original Recipe by Lorraine Elliott/Not Quite Nigella, Preparation time: 10 minutes plus steeping overnight. You can change your preferences any time in your Privacy Settings. This jam is perfect on scones or bread but also suits spooning over yogurt or ice cream. It also doubles as a mood brightener dare I say because there's no way that you can eat a spoon of this heavenly concoction and not smile. FREE shipping, Avvvdvvvvv vvvbvvvvvyvvvvv vvIdeeFixeeCreations, Avvvdvvvvv vvvbvvvvvyvvvvv vvtheArtAmateur, Avvvdvvvvv vvvbvvvvvyvvvvv vvChristianNoelCo, Avvvdvvvvv vvvbvvvvvyvvvvv vvRevelrieArts. Stir the entire time you add the sugar, and continue to gently stir after, until the mixture returns to a rapid boil that does not stop even as you stir. It's a beautiful combination of flavours. I even threw in a quince core from a quince I was using in another recipe. 600g/21.2ozs. *Try and find home grown lemons if you can (I don't mean trespass in strangers' gardens, more ask friends). I recently met the chefs and they invited me to come and watch them make their famous watermelon cake which was an exciting honour. Add in sugar and continue to stir frequently but gently until the mixture returns to a rapid boil that doesn't stop even as your stir.