Watermelon Preserves Recipe

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

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.

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 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.