Watermelon Preserves

1. 1

   Trim off all green rind and any remaining pink meat.

2. 2

   Cut rind into 1/2-inch squares.

3. 3

   Dissolve alum in enough water to cover rind; let stand overnight.

4. 4

   Drain and weigh (6 pounds).

5. 5

   Slice lemon very thin; remove seeds.

6. 6

   Put all ingredients in large pot with 1/2 cup water.

7. 7

   Let stand for 1 hour.

8. 8

   Bring to a boil; simmer until melon is clear.

9. 9

   Skim out melon pieces.

10. 10

    Boil syrup until heavy.

11. 11

    Return fruit; bring to boiling point.

12. 12

    Seal in sterilized jars.

* Per serving · 4 servings · Values may vary.

No additional tips available.