INGREDIENTS
1 (1kg) watermelon
600g caster sugar
3 lemons - rinsed, sliced and seeds removed
COOKING DIRECTIONS
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, add the prepared watermelon, sugar and lemons. Bring to the boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally.
The temperature of the mixture should be at 105 degrees C so the jam will set.
Remove lemon with slotted spoon.
Transfer to hot sterilized jars and seal. Check the seals after a few hours. Process any unsealed jars in a water bath.
Refrigerate preserves after seal is broken.
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