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Prepare the watermelon: Remove seeds and rind, then chop into cubes. Blend or mash until smooth. For a smoother texture, strain through cheesecloth or a fine mesh strainer.
Cook the jam: Add the watermelon puree, sugar, and lemon juice to a medium saucepan and stir to combine. Bring to a boil over medium heat.
Simmer and reduce: Lower the heat and simmer for about 25-30 minutes. Stir occasionally to prevent sticking.
Check the consistency: Use the cold plate test. Drop a spoonful of jam onto a chilled plate; if it forms wrinkles when you gently push it with your finger, it’s set and ready.
Jar and store: Pour hot jam into sterilized jars. Seal tightly and let cool. Store in the refrigerator for up to three weeks or freeze for up to six months.