Watermelon Preserves recipe

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Ingredients

2 pounds watermelon
3 cups white sugar
3 lemons - rinsed, sliced and seeded

Nutrition Info

66.5 calories
carbohydrate: 17.6 g
cholesterol: : -
fat: 0.1 g
fiber: 0.5 g
protein: 0.2 g
saturatedFat: : -
servingSize: -
sodium: 0.5 mg
sugar: 16.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.

  2. In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.

  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Recipe Yield

5 cups

Recipe Note

A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.

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