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.