Watermelon Preserves

Recipe View 20 mins Prepare the Watermelon: Carefully remove the green rind from the watermelon. Dice the white part into small, uniform cubes, leaving the flavorful red flesh mostly intact. Remove any seeds. (Prep time: 20 minutes)

Recipe View 2 hrs Combine and Simmer: In a heavy-bottomed stockpot, combine 4 cups of the prepared watermelon, sugar, and lemon slices. Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low and let the mixture simmer slowly for approximately 2 hours, stirring occasionally to prevent sticking. The jam should reach a temperature of 220 degrees F (105 degrees C) for proper setting. (Cook time: 2 hours)

Recipe View 5 mins Sterilize Jars: While the jam simmers, sterilize your canning jars and lids. Place them in boiling water for at least 5 minutes. Remove and keep hot until ready to fill. (Sterilization time: 5 minutes)

Recipe View 15 mins Fill Jars: Carefully pack the hot watermelon jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Use a clean knife or spatula to gently remove any trapped air bubbles by running it along the inside of the jar. Wipe the rims of the jars clean with a moist paper towel to ensure a proper seal. (Filling time: 15 minutes)

Recipe View 25 mins Seal and Process: Place the lids on the jars and screw on the rings until finger-tight. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil over high heat. Carefully lower the filled jars into the pot using a jar lifter, ensuring there are at least 2 inches of space between the jars. If needed, add more boiling water until the water level is at least 1 inch above the tops of the jars. Bring the water back to a full boil, cover the pot, and process the jars for 10 minutes. (Processing time: 25 minutes)

Recipe View 24 hrs Cool and Check Seal: Remove the jars from the stockpot and place them on a towel-lined surface, several inches apart. Let them cool undisturbed for 12 to 24 hours. As the jars cool, you should hear a popping sound as the lids seal. After cooling, press the center of each lid with a finger to ensure it doesn't move up or down. A properly sealed lid will be concave and firm. Remove the rings for storage and store the sealed jars in a cool, dark place. (Cooling time: 12-24 hours)