Watermelon Jam

(25 servings)

  • 7 cups watermelon - cut into 1-inch pieces
  • 4 cups granulated sugar
  • 1/4 cup lemon juice
  • 4 Tablespoons coarse salt
  • 1 Tablespoon ground ginger
  • cold water
This recipe make about 24-ounces.

Dissolve salt thoroughly in 8 cups cold water and pour over watermelon pieces; let stand 5 - 6 hours.

Drain, rinse well and drain again.

Cover with cold water and let stand 30 minutes; drain.

Sprinkle with ginger, cover with water and cook until fork tender; drain.

Combine sugar and lemon juice and 7 cups water.

Bring slowly to boiling and boil 5 minutes; add watermelon pieces and boil gently for 30 minutes, then simmer until watermelon is clear about 3 hours.

Pack, boiling hot, into cleaned jars, leaving 1/4 inch head space; adjust caps.

Process jars about 20 minutes at 180 degrees F in hot water bath.

You won't know how much you like it until you try it!

Mr Breakfast would like to thank MellonHead for this recipe.

Recipe number 1333. Submitted 8/23/2004.