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Put pureed watermelon, lemon juice and sugar in a pot. Bring to a rolling boil, then reduce heat to simmer.
Add the pectin and whisk it with a handheld whisk or a fork immediately, so it dissolves without clumping.
Bring the watermelon jam to a boil again, then reduce heat to simmer and simmer, stirring every minute, for 20 minutes.
Pour the watermelon jar into a mason jar. This watermelon jam will set completely once it's cooled.
This watermelon jam can be canned, or you can simply store it in a refrigerator (it will stay fresh in a refrigerator for up to 1 month).