Watermelon Jam

The Orto Mio jam-making watermelon is an ancient variety of watermelon with pale, slightly watery flesh and a delicate flavor, perfect for making artisanal jams and mustards. The robust rind and firm flesh create intense, well-balanced flavors, ideal for pairing with both desserts and cheeses.

The plant is vigorous and highly productive, with fruits that last long after harvest, a typical characteristic of so-called "winter watermelons." Transplanting is ideal from April to late May, always after the risk of frost. It prefers full sun and warm temperatures, while early transplants are best protected with nylon or non-woven fabric to avoid thermal stress. The fruit ripens after several months and, once harvested, develops its aroma and texture best if left to rest for a while in a dry, sheltered place.

Watering should be regular but not excessive: the soil should be kept cool, watering deeply and allowing the surface layer to dry slightly between irrigations. It's important to avoid waterlogging and water only the soil, not the leaves, to reduce the risk of fungal diseases. In midsummer, watering should be more abundant but spaced out, reducing watering in the final weeks before harvest to promote a more concentrated pulp, suitable for flavorful jams.

This watermelon is particularly suitable for those who want to enhance their garden with a traditional variety, associated with the production of uniquely flavorful homemade preserves. Planted alongside crops such as lettuce, spinach, onions, and tomatoes, it fits well into home garden rotations, offering a unique harvest to be jarred during the fall and winter.