SHF#30 Rose and Watermelon Jam

I thought it was time I jumped into the deep end of food blogging and joined a food event. Sugar High Friday, the great event started by the domestic godess, seemed perfect. Especially as this month's theme of flower power, being hosted by coconut chutney, seemed so perfect.

I have long been wanting to try a recipe of watermelon and rose jam that is in Tessa Kiros's book, Falling Cloudberries. First of all, I love the flavour of rose. Secondly, I have never cooked with watermelon and was intrigued by the notion.

So this summer I decided that I would give it a go.


And the result, well I was not disappointed. The jam has a lovely light flavour. As for the texture, watermelon flesh is surprisingly robust. I made the mistake of cutting the pieces large thinking that they would dissolve away into nothing. But no, they hold together incredibly well.

The jam is on the thin side. Which is great for use with puddings. Tessa suggests a buttermilk pudding. I served it with a steamed pudding and custard. Yummy.

I could not get hold of any untreated rose petals, so I used rosewater instead. Only a very small amount is needed so as to not overwhelm the delicate flavour of the watermelon. Rosewaters vary in intensity. An idea might be to cool small amounts of jam to taste as you add. This will provide you with the most satisfactory outcome.



Rose and Watermelon Jam
(adapted from Falling Cloudberries)

Sprinkle 1kg of watermelon flesh with 400gm of caster sugar. Cut few thin slices from a lemon and juice the remainder. Add to the watermelon and sugar. Cover and leave overnight.

Bring to the boil in a saucepan. Lower the heat and simmer for 1 hour, stirring frequently. Use a hand blender to make the jam as smooth or chunky as you wish. When ready the jam should resist sliding down a plate. Remember it will be quite thin.

Add petals from an untreated rose or rosewater to taste. Pour into sterilized jars.