Categories: conserves, jams, jelly

Ingredients

• 1 lemon
• 1 Tbsp. minced fresh ginger
• 8 cups peeled, seeded and cubed watermelon
• 2 1/2 cups sugar

Directions

1. Cut zest from lemon and cut into thin strips. Squeeze lemon, reserving juice. Chop pulp.
2. Place lemon pulp and ginger on a square of cheesecloth; tie with a string.
3. Cook lemon zest, watermelon and spice bag in a nonaluminum saucepan over medium heat, stirring occasionally, 30 minutes. Add sugar and lemon juice; bring to a boil over medium-high heat. Boil, stirring often, 10 minutes or until thickened. Discard spice bag.
4. Pour into hot jars, filling to 1/2 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.
5. Process in boiling water bath 10 minutes.

6. 2 pints

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