articlesforchristians

Directions:

1. Trim green peel and red flesh from watermelon. Cut rind into small cubes (14- 16 cups).
2. Place cubed rind into stainless steel pot (Dutch oven size) and add one part sugar to two parts rind.
3. Let sit until sugar dissolves, a couple or hours or overnight (preferably overnight).
4. Rind and sugar should have made its own liquid. Start cooking on medium, checking and stirring until it starts to boil, about 20-30 minutes.
5. Add thinly sliced lemon, juice, and zest of the other lemon. Stir in the ground or whole spices of your choice.
6. Turn down the heat to low and cook on low heat until rinds are translucent, checking and stirring often (don’t want the sugar to burn). (Approximately 2 1/2 to 3 1/2 hours more or less, until rinds are translucent).
7. Stir well. Seal in prepared jars, clean jars, lids, and rings placed in boiling water until ready to fill. Approximately (8) 1/2 pint jars, (16) 1/4 pint jars, or (4) pint jars.
8. Process in a boiling hot water bath (212F) for 15 minutes.
9. Remove jars and let cool in a draft free area.