This recipe actually came from another bake where the jam was an element in a rose pistachio and watermelon jam sponge cake recipe. Instead of using strawberry jam like a traditional sponge cake I decided to use watermelon instead. I put way to much sugar in the jam originally and way to much jam in the sponge therefore the bake was a failure, but I felt the watermelon jam had quite a lot of potential so I revisited my recipe and reduced the sugar content down quite significantly.
It does depend on how sweet the watermelon is to begin with, but this recipe is super easy and perfect on scones, toast…basically wherever you would normally have jam.
- 180g watermelon, diced
- 1/2 tsn lemon juice
- 1 tbsn icing sugar
- 4 tsn jamsetta with pectin
- Put the watermelon pieces into a food processor and blitz until pureed.
- Put the puree through a sieve to catch any flesh or seeds.
- Pour watermelon liquid, lemon juice and sugar in a saucepan on high heat, whisking with a hand whisk until boiling then turn to low.
- Add the Jamsetta and continue whisking until silky smooth.
- Increase the temperature to high again until boiling, then reduce heat to simmer, whisking until the mix resembles a syrupy consistency (this should take 8 minutes).
- Pour the jam into a jar and leave aside until cooled.
- Place in the fridge and enjoy with cream on scones, toast, cake fillings or pancakes.
Note: I brought my jamsetta at Woolworths for under $2.