Spicy Watermelon Jam
Found on flamingomusings
(yields about 3-1/2 to 4 cups)
* 4 cups ripe watermelon, cubed and seeded
* 1 or 2 jalapeño peppers (depending on heat desired)
* 4 tsp. Pomona’s Universal Pectin + 5 tsp. calcium water *
* 1/4 cup sugar
* pinch of salt (about 1/8 tsp)
* 1 – 2 large limes (yielding about 2 Tbs zest & ¼ cup juice)
* 2 tsp. finely chopped fresh cilantro
Place a couple of small plates into the freezer.
To adjust the heat in this recipe, taste your jalapeños first. These days, I’ve found that they vary in heat from extremely mild to very hot – sometimes in the same lot. Knowing the heat of the peppers you’re using will affect just how hot this jam will be, and you can adjust it to your taste.
Using tongs, roast the jalapeño pepper over gas flame until blackened. Place the pepper into a small dish, cover with plastic wrap and allow to steam for about 5 minutes. Peel under cool running water. (See Roasting Peppers Tutorial for alternate methods)
While the pepper is roasting and steaming, puree the watermelon. Pour the puree into a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Cook for about 5-10 minutes, or until the puree is reduced by about 1/3. Add the calcium water and continue boiling. *Important: If you are canning this jam, add 1 Tbs of lemon juice to the jam recipe when adding the calcium water!
Slice open the jalapeño and remove the pith and seeds. Finely chop and stir into the watermelon puree.
Combine the pectin powder with the sugar & salt. Stir into the boiling watermelon mixture until dissolved. Boil for an additional 2 minutes. Remove from heat.
Perform a gel test by placing a teaspoon of the mixture on one of the frozen plates and return to the freezer for 2 minutes. If the mixture wrinkles when pushed with the tip of a spoon, proceed to the next step.
Add the lime juice, lime zest, and chopped cilantro to the watermelon mixture, return to the heat and bring back to a boil for another minute. Pour into a heat-safe container, cover and refrigerate until ready to use. Use within 2 weeks. *(Recipe Note: I only use Pomona’s Universal Pectin in my jam and jelly recipes. Each box consists of 2 packets: one smaller packet that contains the calcium powder to be mixed with water – 1/2 tsp. calcium powder mixed with 1/2 cup of water (that’s the “calcium water”), and one larger packet that contains the pectin powder.)
Small-Batch Canning Instructions:
*Important: If you are canning this jam, add 1 Tbs of lemon juice to the jam recipe when adding the calcium water! This is so important, that I’m repeating myself!
This recipe may be doubled if you want to make more to give as gifts or for future use.
* Place a stock pot filled about 2/3 with water on the stove and bring to a boil. Make sure that there is a rack or a pot holder in the bottom of the pot, so your canning jars do not come into direct contact with the bottom of the pot, itself.
* Sterilize the appropriate number of jars by placing them in the boiling water. Boil for 10 minutes.
* Heat the jar lids in the boiling water for a minute or two.
* Empty the water out of each jar, then fill with the hot jam, leaving 1/4″ to 1/2″ headroom at the top. Place a hot lid on top of the jar and screw on the lid ring, finger-tight. Place the filled jar back into the pot of boiling water and boil for 5 minutes.
* Remove the jar(s) from the boiling water and place on a towel or newspaper-covered surface to cool and seal. You should shortly hear the *ping* or *pop* of the lid sealing.
When completely cool, store on a shelf or in a cupboard, away from heat and direct sunlight. If a jar does not seal within 24 hours, refrigerate and use within 2 weeks.
Okay, now what do I do with it?
I’m so glad you asked!
Crackers & Cream Cheese!
To make 1/2 cup of dressing, whisk together:
* 1/4 cup grapeseed oil
* 2 Tbs. white wine vinegar
* 2 Tbs. Spicy Watermelon Jam
Alternatively, you can put all of the ingredients into a small jar with a tight-fitting lid and shake it up vigorously.