Habanero Watermelon Jam – by Barry Bryant
This Habanero Watermelon Jam is great with biscuits, over cream cheese, or as a baste for pork when grilling. One friend describes this jam as a "Rodeo in your Mouth."
Ingredients
- 5 habanero peppers retain the seeds from one pepper
- 2 watermelons juiced with pulp, approximately 5 cups of juice/pulp
- 4 cup sugar
- 1 package low-sugar pectin
Instructions
Prepare the Watermelon Juice/Pulp
- Juice the core of the watermelons, ensuring all seeds are removed
- Use a juicer that keeps the pulp with the juice to avoid a two-step process and ensure proper setting of the jelly
Prepare the Habanero Peppers
- Finely dice 5 habanero peppers, keeping the seeds from only one pepper
Combine Ingredients
- In a large pot, combine 5 cups of watermelon juice/pulp with the diced habanero peppers and pectin
Cook the Mixture
- Bring the mixture to a rolling boil over high heat
Add Sugar
- Add 4 cups of sugar to the boiling mixture
- Return the mixture to a rolling boil, stirring constantly
- Check Consistency
- Test the consistency of the jam using a cold spoon. If the mixture gels and holds its shape, it is ready for jarring
Jar the Jam
- Ladle the hot jam into sterilized jars, leaving a small headspace
- Clean the rims of the jars, place on the lids and rings, and process in a boiling water bath for 10 minutes
Cool and Store
- Allow the jars to cool completely. Ensure the lids have sealed properly before storing
Notes
Serving Suggestions:
This Habanero Watermelon Jam is great with biscuits, over cream cheese, or as a baste for pork when grilling. One friend describes this jam as a “Rodeo in your Mouth.”Nutrition
Calories: 963kcalCarbohydrates: 246gProtein: 9gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 16mgPotassium: 1683mgFiber: 6gSugar: 226gVitamin A: 8535IUVitamin C: 122mgCalcium: 106mgIron: 4mg
