Watermelon Lemonade Jam

Watermelon Lemonade Jam

Perfect mix of sweet and sour. Enjoy the jam with soft cheese and crackers – we loved it with butter and warm biscuits. Either way, we’re sure you’ll love it!
Servings: 3 8 ounce servings
Author: The National Watermelon Promotion Board


  • 3 cups watermelon puree juice and flesh
  • 1/4 cup Apple Cider Vinegar
  • 1/2 lemon juice from lemon
  • 1 cup sugar
  • 3 tablespoons low sugar pectin
  • 3 jelly jars with lids 8oz


  • Remove rinds and puree all watermelon flesh and juice in blender with all wet ingredients, until fruit is smooth (consistent in texture).
  • Add the pectin and blend quickly to evenly incorporate.
  • In a large pan simmer mixture for 5 min on medium-low. Increase temperature to medium-high heat till reaches a full boil (that can’t be stopped when stirring) and hold for a minute.
  • Slowly incorporate sugar.
  • Return to a full boiling and hold at hard boil (that can’t be stopped when stirring) for one minute. Makes about three 8 ounce jars.
  • Pour into small glass jars and lid. Be careful – the jam will be very hot!
  • Allow to cool to room temp and keep in refrigerator for up to two weeks.
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