Watermelon Preserves ING, 2 pounds watermelon 3 cups white sugar 3 lemons - rinsed, sliced and seeded DIRECTIONS, 1. Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds. 2. In a heavy stockpot, combine 4 cups of the 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 so the jam will set. 3. Transfer the preserves to hot sterile jars, and seal. Check the seals after a few hours. Process any unsealed jars in a water bath. Refrigerate preserves after seal is broken. Watermelon Rind Perserves 1-1/2 quarts prepared watermelon rind (about 6 cups) 4 tablespoons salt 1 tablespoon ground ginger 4 cups sugar 1/4 cup fresh lemon juice 1/2 cup thinly sliced lemon (about 1 medium lemon) water To prepare the rind, trim the green skin and pink flesh from the rind. Cut into 1-inch pieces. Dissolve the salt in 8 cups of water and pour over the rind. Let stand 5 to 6 hours. Drain, rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle the ginger over the rind, cover with water and cook until fork-tender. Drain. To make the preserves, combine the sugar, lemon juice and 6 cups water in a large pot or Dutch oven. Boil for 5 minutes. Add the rind and boil gently for 30 minutes or until syrup thickens. Add sliced lemon and cook until lemon rind is transparent. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. Makes about 6 half pints.
