Watermelon Jam

Recently, I shared my love of watermelon with my grandkids by making watermelon jam. It was a hit even though there weren’t any seeds to spit. The leftover watermelon was fun to eat with crackers and cheese that I paired with the jam. Also, by cutting the watermelon into small wedges because of the size of their hands, they were in heaven because it was easy eating. Historically, watermelons date back as far as 2500 BC as evidenced in ancient hieroglyphics, according to The Spruce Eats. It is most commonly eaten chilled and cut into slices. They are native to Africa and were used as an essential source of hydration in dry areas. Around the thirteenth century, watermelons were brought into Europe. Italians make a watermelon pudding, which includes almonds, chocolate, and cinnamon. A southern favorite in the USA is pickles made from watermelon rind. Russians even make a hearty beer from watermelon. The health benefits of watermelon are as impressive as its history, and according to webmd.com, the cherry red color comes from lycopene, and antioxidant. Also, studies show that incorporating watermelon into your diet can help curb your risk of cancer and diabetes as part of a healthy lifestyle. Enjoy this watermelon jam. Its soft flavor is wonderful on crackers paired with cracked pepper and chive cheddar cheese from Heber Valley Artisan Cheese. I prefer a low sugar jam and have used Pomona’s Universal Pectin, which is available at our store and on our website. Kitchen Kneads is your one-stop shop for quality grains, flour, kitchen appliances, and other ingredients. Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions?
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