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Watermelon Preserves


"A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins."
Original recipe yield: 5 cups.
Prep Time:
15 Minutes
Cook Time:
2 Hours
Ready In:
2 Hours 15 Minutes
Servings:
40

INGREDIENTS:

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

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. Transfer the preserves to hot sterile jars, and seal. Check the seals after a few hours. Process any unsealed jars in a water bath. Refrigerate preserves after seal is broken.


Note:

You may also include 1 cup of grated pineapple, and cook for 15 minutes longer if desired.