Watermeloenjam

Remove the green rind from watermelon, and dice white part into small cubes, leaving the red flesh mostly intact. Remove seeds.

In a heavy stockpot, combine 4 cups of prepared watermelon, sugar, and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave 2 inches of space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Haal de potten uit de kookpan en laat ze 12 tot 24 uur rusten met een paar centimeter tussenruimte. Druk met een vinger op het midden van elk deksel om ervoor te zorgen dat het deksel niet omhoog of omlaag beweegt. Verwijder de ringen voor het bewaren en bewaar de potten op een koele, donkere plaats.