Watermelon, Lime, Ginger and Star Anise Jam

11:30 am on 23 April 2012

This jam is great on toast or with meats and even hard cheese!


  • 1 watermelon
  • 1 small lime washed, thinly sliced in rounds or half rounds
  • 1 thumb of ginger peeled and grated
  • 2 star anise
  • sugar


Cut all the pink flesh out of the watermelon and discard the pips.

Weigh the watermelon and whatever it weighs you will add half the amount of sugar (I had 1.4 kg of watermelon flesh so I added 700 grams of sugar).

Put the watermelon flesh in the blender to liquify or push through a sieve or mouli.

Put in a preserving pot and add all the other ingredients and bring slowly to the boil to dissolve the sugar.

Get your jars ready while you stir the jam.

Once at a rolling boil turn the heat down so it is at a moderate heat and still gently boiling. Cook for about 40 minutes until it starts to thicken up. Do the setting test (a teaspoon of the jam on a cold saucer and see if it wrinkles) then fill your jars.

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