This watermelon jam is quite simple, yet has a seemingly sophisticated flavor because of the white balsamic vinegar. I created it because I love fresh watermelon, and realized I had never made jam with it unlike other summer fruit. Because watermelon has a lot of water in it, this jam is cooked low and slow. High heat will cause it to remain very thin and runny, which is no good when you want to slather and spread the jam on cornbread, biscuits and cake. You'll know it's ready when it generously coats the backside of a spoon. Fresh basil is stirred in at the very end to liven it up. But, you can add fresh thyme, mint or tarragon, too.
Makes about a cup
- 4 cups cubed, seedless watermelon
- 1 cup cubed watermelon rind (outer skin peeled and discarded)
- 1 cup granulated sugar
- 2 tablespoons white balsamic vinegar
- ¼ teaspoon freshly cracked black pepper
- Pinch or two of Kosher salt
- 1½ tablespoons chopped fresh basil
Place the watermelon cubes and the rind into the bowl of a food processor and pulse several times until it resembles the consistency of salsa.
Transfer to a medium-sized pot and add the sugar, vinegar, pepper and salt. Bring to a slow boil on medium heat, 10-15 minutes.
Reduce the heat to low and continue simmering for 1-1½ hours until thickened and it coats the backside of a spoon. Skim any foam off of the top of the jam.
Remove the jam from the heat, stir in the basil and place in a clean glass jar or small bowl. Allow to cool to room temperature, cover with plastic wrap, and then refrigerate. The jam will last about 1 week.