Instant Pot Watermelon Rind Jam is a delicious pectin-free jam made using watermelon rind, apple, lemon, jaggery, and a few spices. One of the best recipes is from waste or from the peels of fruits which we discard.
This Instant Pot Watermelon rind jam is a keeper. It is refreshing and bursting with flavors from the nutritious white watermelon rind. One of the best uses of the peels of watermelon which we generally throw.
I do not like food wastage and I try my best to not too. Not that I am 100 percent at it, but I try to be the best. Also when you grow your own food we realize the importance and how difficult it is to grow. You cannot simply throw it.
Recipes with Watermelon Rind
The last time when I was cutting the watermelon, the white part was massive. I do not want to throw it away and use it. I make watermelon rind curry using the white part and this watermelon rind sabji using the green part. Both recipes I learned from my mom, who used to make this often.
I also make this, Raw Watermelon Rind and Avocado Salad, a refreshing and a filling salad for summers. This time I thought of making something different. So I tried to make this jam or preserve which will go with my morning breakfast toast or simply a smear on my parathas.
We do not eat a lot of jam or preserves, but still a few are our favourites. Especially when the summer season is on, I like to make jam and preserves to store the food and use it in the following months. Making jam or preserves at home is good as we can control the amount of sugar, type of sugar as well as it becomes preservative free.
Once I started making these jams, chutneys or preserves, I got hooked on it. They are so easy to make and last for more than a year if we follow proper hygiene. One of my favorites is this Zucchini Marmalade or this Instant Pot Nasturtium Grapefruit Marmalade. When I have loads of fruits and if I feel no one is eating, I like to make this Mix Fruit Jam. Something that reminds me of my childhood.
Did you try our famous recipe on the blog, this green tomato chutney or preserve. One of the best ways to preserve those green tomatoes when you have loads and wondering what to do.
So coming to today’s recipe about watermelon rind jam. As said it uses the rind, the white part of the watermelon. Yes, it is edible and let me tell you, the whole watermelon is edible. I have detailed more in my earlier posts on Raw Watermelon Rind and Avocado Salad using the white part and this watermelon rind sabji using the green part.
As I had loads of white edible watermelon rind, I made these tarbooz ke chilke ki sabji as well as this jam. I made this jam in an Instant pot to reduce the cooking process as well as I did not want to babysit the jam. Also when we pressure cook the rind will cook thoroughly. One can however make this in an open pot too.
Recipe process and Ingredients used in Instant Pot Watermelon Rind Jam
I cleaned, rinsed and used the white part of the watermelon rind. Cut into small cubes and add in the Instant Pot. I added an apple, lemon zest and lemon juice as they have the natural pectin in it or act as natural preservatives.
Next I added cinnamon, nutmeg, fresh grated ginger, few black whole peppercorns and salt as spices and flavorings. One can skip or add the spices as they prefer. Cloves can be added too.
For the sweetener I added jaggery instead of white or brown sugar. One can replace it with white or brown sugar as required.
There is no water added in this recipe. The watermelon has enough water and it is not required. All I did was mixed the watermelon, apple, salt and jaggery and let it sit overnight. This helped the jaggery dissolve and the watermelon and apple release its juices.
Process of making Instant Pot Watermelon Rind Jam
After I left it overnight, the juices were released. Then I added lemon juice, lemon zest, fresh grated ginger and black peppercorns. Mix everything and turn on the Instant Pot to pressure cook mode.
Turn on the Instant pot initially for 25 minutes and then in intervals of 20 and 20 minutes. I did this as I wanted to check if the jam was done. It was also necessary to check if there is enough liquid for the Instant pot to cook or else it might burn.
The rind was done in a total of 45 minutes. The last 20 minutes were added to thicken the jam a bit. One can either do that as part of pressure cooking or in sautee mode or in an open pot.
Once all was done, and the pressure released naturally I switched on the Instant pot to saute mode. Add the spices and let it cook till I achieve the jam consistency.
Jam is done when the temperature reaches 104.5 deg c or 220 deg F or when you do the wrinkle test. The jam will thicken over time. Once cooled, fill it in a clean and sterilized container.
How to sterilize glass containers for jams and preserves
I do not water bath my jars, but one can if you wish to. I simply clean them, sterilize the glass jars in hot boiling water, and let them dry completely. Details in this post on how to sterilize jars, and things to follow when using jam or preserves on Pectin Free Homemade Mix Fruit Jam.
Instant Pot Watermelon Rind Jam
Ingredients
- 700 grams Watermelon rind The white part
- 100 gram – 2 medium size apple
- 250 grams – Jaggery
- 10 grams salt
- Zest of 1 lemon Optional
Flavourings
- 1 teaspoon Cinnamon / Nutmeg
Instructions
- Peel the green part of the watermelon. Make this sabji, if you do not wish to discard it.700 grams Watermelon rind
- Cut the white part of the watermelon into small pieces.700 grams Watermelon rind
- Cut the small apples into small pieces.100 gram – 2 medium size apple, 250 grams – Jaggery, 10 grams salt, Zest of 1 lemon, 1 teaspoon Cinnamon / Nutmeg
- Rinse them in tap water and strain them.
- Put all the ingredients in the Instant Pot and pressure cook it on high for 25 minutes.
- Do not add any additional water, as the watermelon will release its water.
- Once done let the pressure release naturally.
- Switch on the Instant Pot initially on saute mode for 20 minutes. (It might take more time if the peel is not cooked or the jam not thickened)
- Let it cook, stirring in between. The jam will thicken as it cooks.
- Once the mixture reaches a thick consistency or if it reaches a temperature of 104.5 deg c or 220 deg F you are done.
- One can check if the jam is done by using a wrinkle test on a cold plate. Once the jam seems to be done, add a drop or teaspoon to the plate. Wait for a minute and then press it against your fingers. If the surface wrinkles it means it is done.
- Switch off. Do not let it go over 104.5 deg c or 220 deg F or the jam will ruin.
- Once done, carefully remove the inner of the Instant Pot with the help of hand gloves and let it cool completely before filling it in jars.
- Once done, let it cool completely and store it in a clean sterile glass jar.
Notes
Use sterilized glass jars always.
Maintain proper hygiene for longer shelf life.
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