Watermelon Jam

Tonight we broke out some Watermelon Jam and it was awesome!!
Over the summer my mom and I were thinking there should be a way to can melons and then I came across this recipe for watermelon jam. The spoonfuls I tasted while canning were wonderful but the finished product now that it's set and jelly like- even better!!

summer preserving/ winter eating

Peach Freezer Jam Cookies




1 stick of butter creamed with
1/2 cup brown sugar
Add
1 egg
1 tsp vanilla

1/2 tsp baking soda
1/2 tsp salt

add in 1/3 to 1/2 cup peach freezer jam
then slowly add in 2 cups of flour.

Bake 12-15 minutes at 375.



Little taste of summer in the dead of winter.

This was the biggest experiment with the green tomatoes last summer. Tonight I finally opened a jar of the pickled green tomatoes. And I really loved them!



My official pickle taster said he wanted to drink them. I'll take that as a thumbs up.


It's a really funny taste though, the tomatoes are all pickle as you eat them but then have a strong honey after-taste.

Peach Freezer Jam, Watermelon Jam, and Pickled Watermelon Rinds- part 1

I was hoping to get good local peaches, but summer is tick tocking along so I just used what they had at the grocery. It is made just like the other freezer jams and tastes just as yummy.



My mom and I were talking about how we wished there was a good way to can the yummy-ness of summer melons so I began searching. I found this recipe for Watermelon Jam on Foodinjars.com. I didn't have a thermometer so I just boiled and boiled the watermelon puree. During the boiling, I skimmed off the few seeds that were in it and any bigger chunks of melon. I didn't get it perfect, but I like the imperfections of homemade goodies.

A few people in the comments mentioned pickleing the watermelon rinds, so I looked into that. I'm curious what it will be like. It's an odd combination of spices. The rinds have to soak in a brine overnight so I will finish this project tomorrow.