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Watermelon Preserves

by on July 16, 2009 in Canning July 16, 2009 Canning
See post on bertscannery’s site!
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Level: Intermediate

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Description

Yes, they taste as good as they look

Ingredients

  • 5 cups Diced Watermelon
  • 6 cups Sugar
  • 1 whole Lemon Sliced And Seeded
  • 2 Tablespoons Fresh Lemon Juice
  • 1 stick Cinnamon
  • 1 whole Inch Of Ginger
  • 2 whole Cloves

Preparation

In a large pot cover the water melon with sugar.

Heat the mixture very slowly over low heat.

When sugar turns to liquid add all other ingredients.

Slowly (and I mean SLOWLY) simmer mixture stirring gently.

Remove watermelon from mixture when it becomes slightly translucent. Turn the heat to medium.

Continue to reduce until medium syrup is achieved.

Remove from heat and carefully (IT’S HOT!) take out spices and strain syrup to make it pretty and clear (not necessary but recommended for beauty).

Tightly pack ½ pint to pint jars with lemon slices and watermelon. Add syrup leaving ¼ inch of headroom.

Process in boiling water bath for 10 minutes.

**you must simmer slowly and never boil watermelon to preserve color and shape.

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Profile photo of SHIRLEY ROSE B.THOMPSON

SHIRLEY ROSE B.THOMPSON on 8.2.2011

I MAKE WATERMELON JELLY-JUICE
WATERMELON PRESERVES WITH THE RINDS
BUT HAVE NEVER COOKED AS YOUR NICE RECIPE SHOWS-THANKS-

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