Saturday, May 28, 2011

Watermelon Preserve

2 lbs. watermelon flesh
3 c. sugar
juice of 1 1/2 lemons
3 oz pouch liquid pectin

Extract the pink flesh of the watermelon; weigh out 2 lbs. Cut into small cubes, discarding the seeds as you go. Place in a large pot with about 2 c. of cold water, bring to a boil, and cook for 4 minutes. Drain in a colander, then turn out on a clean dish towel to dry further. Return the watermelon to the pot with the sugar and sprinkle with the lemon juice. Bring slowly to a boil, stirring until all the sugar dissolves. Boil rapidly for 4 minutes. Add one 3 oz pouch of liquid pectin, return to a boil, and boil rapidly for 2 minutes. Remove from the heat, skim if necessary, then ladle into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean, put the lids in place, and tighten down. Invert the jars for a few minutes, then return to the upright and let cool completely. Check the seals, label, and store in a cool, dry place.

Yield: about 3 cups

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