1. Selecting the Perfect Watermelon

Choosing the right watermelon is crucial. Look for one that feels heavy for its size, with a deep, hollow sound when tapped. The rind should be dull, not shiny, indicating ripeness. The more ripe and sweet the watermelon, the better your honey will taste. If possible, buy a locally grown watermelon during peak season for maximum flavor.

2. Cut and Prepare the Watermelon

Start by washing the exterior of the watermelon thoroughly. Then, carefully cut it into chunks, removing the rind and all the seeds. Seedless watermelons make this step easier, but if you’re working with seeded varieties, be meticulous to remove every seed for a smooth puree.

3. Puree the Watermelon

Transfer the watermelon chunks to a blender or food processor. Blend until you get a smooth, juicy puree. Depending on the size of your blender, you might need to work in batches. The goal is to extract as much juice as possible.

4. Simmer the Puree

Pour the watermelon puree into a large, heavy-bottomed pot. Place it on medium-high heat and bring it to a boil. Once boiling, reduce the heat to low and let it simmer gently. This slow cooking process evaporates excess water and thickens the puree into a syrupy texture.

Important: Stir frequently, especially as the mixture thickens, to prevent sticking or burning. Depending on your stove and pot, this simmering can take anywhere from 1 to 2 hours.

5. Check for Desired Thickness

The watermelon honey is done when it has reduced enough to coat the back of a spoon thickly, similar to the consistency of honey or maple syrup. Remember, it will thicken a little more as it cools.

6. Cool and Store

Remove the pot from heat and allow the watermelon honey to cool completely at room temperature. Once cooled, transfer the syrup into sterilized glass jars or airtight containers. Refrigerate immediately. Stored properly, your watermelon honey can last for up to 3 weeks in the fridge.