This sounds more like a relish than jam, but might be interesting.


  • 4 quarts diced red part of watermelon
  • 5 cups sugar
  • 1/4 teaspoon salt
  • 1/2 cup vinegar
  • 2 slices lemon
  • 1 stick cinnamon
  • 1 teaspoon whole cloves


Use only red meat of watermelon. Place in colander, and with hands squeeze out as much juice as possible. Then let drain for at least an hour. Combine melon with sugar, salt, vinegar, and lemon in large kettle. Add the spices tied in a small bag. Cook rapidly for 50 to 60 minutes, until thickened, stirring occasionally. Fill hot sterilized jars and seal.

Makes four half-pints.

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Submitted 6/13/05.
Source: Mary Meade's Country Cookbook (1964)
Submitted By: Joy Bowers
Red Watermelon Preserves