A wonderful watermelon jam that will keep the flavor of summer handy all year Great on toast or English muffins
Prep Time
14 hrs 25 mins
Dificult
Easy
Servings
40
Ingredients
Instructions
Remove the green rind from watermelon
and dice white part into small cubes
leaving the red flesh mostly intact. Remove seeds.
In a heavy stockpot
combine 4 cups of 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.
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.
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 2 inches of 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.
Remove the jars from the stockpot and let rest
several inches apart
for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool
dark area.
Note
You may also include 1 cup of grated pineapple