This is a soft jam with a divine colour. It's delicious on scones and pikelets or drizzled over blue cheese and sliced pears.
|2 kgs||Watermelon, peeled and seeded (Main)|
|1||Granny Smith apple, peeled, cored and grated|
|¼ cup||Lemon juice|
|1 kg||Jam-setting sugar|
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- Place the watermelon in batches in a food processor. Pulse until coarsely puréed. You should have about 4 cups of purée.
- Combine the purée, apple and lemon juice in a large, stainless steel saucepan. Stir in the sugar over low heat, until dissolved. Add the butter and bring to a rolling boil. Cook for 4 minutes.
- Remove from the heat. Skim off any foam. Test for setting. If it doesn't start setting when a little is placed on a cold saucer, then quickly return it to the boil for 30 seconds. Pour into hot sterilised jars and seal.