September 09, 2012

Minty Watermelon Jam

“Jam on a winter took away the blue devils. It was like tasting summer.” 
 Sandra Dallas

Minty Watermelon Jam

I am a real jam addict. Here I said it. I love everything about that swirly flavorful magic lurking in a glassy jar waiting to be eagerly indulged. I like eating it. Even more - making it. I love tasting it. Smelling it. Stirring it. Even looking at it gives me an uncontrollable pleasure. There is something strikingly beautiful about all these flavors, aromas and colors being carefully preserved for a later time. For a time, when winter blankness starts weighting with its depressive silence and thoughtless snow storm is about to dance outside the steamy window.

But in that dusty jar, there is a summer moment. You can find it under the lid, dripping from the teaspoon and caressing your lips with sun-drenched sweetness. Here it is - a warm late August afternoon barefooted touching the gently grass. The sun, electric-blue sky, and lonely almost transparent cloud going round in circles. They all  are here, in that jar, speaking the words of shiny serene. Of lightly airiness flapping in a graceful wind.

It's not only a jam that you generously and thoughtlessly spread on your morning toast. It's summer tale, full of colorful flashbacks and warm memory kisses.

And I love experimenting with jams. I love searching for the unique flavor combinations that later on, on one especially melancholic day, could bring up a magical morning or let the day end with a luscious evening experience. So far, one of the most intriguing attempt was tomato peach jam, full of lovely flavors and enchanting color. But now I have another gripping suggestion - minty watermelon jam. Very unique, delicate and sweet - just as the summer is supposed to taste like.

Minty Watermelon Jam


Minty Watermelon Jam

1 lb (500 g) watermelon, part between the rind and seeded flesh
2/3 lb (330 g) sugar
1 Tbsp freshly squeezed lemon juice
1/2 cup fresh mint, roughly chopped

In a medium pot, mix together cubed watermelon, sugar and lemon juice. Cover with clean towel and leave overnight for juices to release.
Next day, bring the juicy mixture to boil, then lower the heat and simmer for 20-30 minutes, mixing occasionally and skimming any foam that might form.
Add mint and continue on simmering for another 20-30 minutes.
Ladle hot jam into clean jars, cover with lids and keep in a dark cold place for up to 1 year.

  Minty Watermelon Jam

Other jam ideas:

2 comments:

  1. I love making watermelon rind type preserves, but I've never tried adding mint. It looks delicious!

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    Replies
    1. Watermelon and mint is a devine combination. It work really great in here. You should try ;)

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