Watermelon brings me back to my childhood days in Washington state. I have vivid memories of digging a “safe hole” in a cold mountain stream, placing the family watermelon in the protected area to chill, and then playing and splashing in the river until it was cold. When I eat this jam, I remember the same taste many years ago while I sat on the river’s edge spitting seeds as far as they would go.

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.

Watermelon Jam

Ingredients:

• 4 cups watermelon puree (use a seedless watermelon or see step 3 below)
• 4 teaspoons calcium water
• 1/2 cup lemon juice
• 3/4 cup (or up to 2 cups) granulated sugar
• 3 1/2 teaspoons Pomona’s Universal Pectin Powder
• 1/2 teaspoon almond extract

Directions:

1. Wash jars, lids, and bands. Place jars in canner and fill canner 2/3 full with water. Bring water to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use.
2. Place lids in water in a small saucepan. Cover and heat to a low boil. Remove from heat and keep lids in hot water until ready to use.
3. If your watermelon is seedless, puree fruit to a pulp in a blender or food processor. If your watermelon has seeds, remove seeds prior to pureeing and then puree fruit into a pulp in a blender.
4. Measure puree into a saucepan. Add calcium water and lemon juice. Mix well.
5. Measure sugar into a bowl and thoroughly mix pectin powder into sugar. Set aside.
6. Bring fruit to a full boil. Add pectin/sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
7. Stir in the almond extract.
8. Fill hot jars to 1/4-inch from the top. Wipe rims clean. Screw on 2-peice lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute for every 1,000 feet above sea level.) Remove from water and let the jars cool. Check seals; lids should be sucked down.
9. Eat within 1 year and it will last 3 weeks once it’s opened.

Recipe adapted from Pomona’s Universal Pectin Watermelon Jam.

Summer is a wonderful time to enjoy berries in season. Each berry comes and goes and then another takes it place.  I call this sunshine in a jar. Compotes have larger chunks of fruit, lower sugar, and a small amount of water. The fruits boil and then reduce with a touch of cornstarch. Compotes aren’t canned and for that reason, the small amount of sugar.

They can be eaten warm or cold and are kept in the fridge for up to 2 weeks or in the freezer for up to 2 months. They are delicious on toast, alongside a piece of cake, the fruit portion of a yogurt parfait, paired with a nice cheese and crackers, and absolutely delicious over ice cream or mixed into homemade ice cream. The possibilities are endless and so simple. Berries can also be combined. Strawberry/raspberry compote with a splash of balsamic vinegar is wonderful with fresh mozzarella cheese. Enjoy the summer berries and the sunshine in a jar!!!

Cherry Compote

INGREDIENTS:

• 2 cups of pitted cherries, rinsed
• ½ cup water, divided
• 2 tablespoons coconut sugar (or preferred sweetener), more or less to taste preferred
• A pinch of salt
• 1 teaspoon tapioca starch or cornstarch
• ¼ teaspoon almond extract or to taste

DIRECTIONS:

1. Cut the cherries in half. Place in a medium pot.
2. Add ¼ cup of water, sugar, and salt to pot and bring to a boil over high heat. Lower the heat to medium and simmer for 15 minutes, crushing with a masher while simmering. Cherries should be soft and reduced.
3. Whisk the tapioca starch or cornstarch into the remaining ¼ cup of water and add it to the pot. Stir until thickness desired. 
4. Remove from heat and add the almond extract.
5. Let cool and transfer to clean, sterilized 8-ounce jars. Place in the refrigerator or freezer and enjoy.

Adapted from TheEndlessMeal

Strawberry Compote

INGREDIENTS:

• 1 pound strawberries, rinsed, patted dry and hulled.
• 2 tablespoons coconut sugar (or preferred sweetener), more or less to taste preferred
• 3 tablespoons orange juice or water, divided
• 1 teaspoon tapioca starch or cornstarch
• Splash of balsamic vinegar (optional)

DIRECTIONS:

1. Rinse the strawberries, pat dry and hull. Cut in half and place in medium pan.
2. Add sugar and juice or water. Bring to a boil, reduce the heat to low and simmer, mashing to desired consistency, between 5-10 minutes.  
3. Whisk 1 teaspoon tapioca starch or cornstarch into the remaining juice or water and stir until desired thickness. Turn off heat.
4. Add a splash of balsamic vinegar if desired.
5. Let cool and transfer to clean sterilized 8-ounce jars. Place in the refrigerator or freezer and enjoy.

Adapted from TheSpruceEats

Raspberry Compote

INGREDIENTS:

• 2  cups rinsed fresh raspberries
• 2 tablespoons coconut sugar (or preferred sweetener) more or less to taste preferred
• 1 tablespoon lemon juice
• 2 tablespoons water, divided
• 1 teaspoon tapioca starch or cornstarch

DIRECTIONS:

1. Add raspberries, sugar, lemon juice and 1 tablespoons of water to a medium pot and bring to a boil. Reduce and simmer, mashing slightly to desired consistency and stirring constantly.
2. Whisk 1 tablespoon of water with the tapioca starch or cornstarch and stir into raspberry mixture until desired thickness.
3. Remove from heat and cool, then transfer to sterilized 8-ounce jars. Place in the refrigerator or freezer and enjoy.

Adapted from veggiedesserts.com