Watermelon Marmalade

1. 1

   Trim green skin and pink pulp from the thick watermelon rind.

2. 2

   Chop rind and measure out 6 cups; then soak chopped rind in water for 18 hours In preserving kettle, combine rind, soaking water and all remaining ingredients.

3. 3

   Cook over low leat stirring frequently until the jelly reaches 220-222F or until the syrup sheets when droped from a spoon.

4. 4

   This takes about 1 1/2 hours.

5. 5

   Ladle into hot sterilized jars and seal immediately.

No additional tips available.