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Watermelon Preserves
Prep
15 mins
Cook
14 hrs 10 mins
Servings
40
Difficulty
Hard
Every summer, I make this watermelon preserve recipe because it's so simple and uses just a few basic ingredients. Fresh watermelon is packed with lycopene, a powerful antioxidant that's wonderful for your heart health. The beauty of this recipe is how affordable it is to make, especially when watermelons are in season and prices drop. The bright lemon slices add a lovely tartness that balances the melon's natural sweetness perfectly. You'll end up with jars of golden, spreadable goodness that remind you of summer all year long. Trust me, once you try homemade watermelon preserves, you'll never go back to the store bought versions.
Ella x
Ingredients
- 22 pounds watermelon
- 33 cups white sugar
- 33 lemons - rinsed, sliced and seeded
Detail level
Instructions
- 1
Remove the green rind from watermelon, and dice white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
- 2
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.
- 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 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.
- 5
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.
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