Watermelon Jam

Ingredients:

• 8 cups of watermelon, black seeds removed, separated from rinds, and cut into chunks
• 1/4 cup lemon juice
• 2 boxes of No Sugar Needed Pectin (if you only add 1 box of pectin, you will end up with something similar to watermelon syrup)
• 4 cups sugar

Directions:

• Puree the watermelon chunks in a blender. Depending on the size of your blender, you may have to work in two batches, but the finished amount of puree should be roughly 4 cups. 

• Pour the watermelon puree into a large pot. Add lemon juice. 

• In a small metal bowl, whisk both boxes of pectin together with 1/2 cup of the sugar. This will prevent the pectin from clumping later on. 

• Whisk the pectin/sugar mixture into the watermelon puree.

• Bring the mixture to a boil over medium-high heat. Stir almost constantly to prevent the bottom of the mixture from burning. 

• You will add the rest of the sugar when the mixture is boiling so hard that you can’t stir the bubbles away. Whisk the sugar in. 

• Return the mixture to a hard boil, and cook for one minute. 

• After one minute, remove the jam from heat.

The amount in this recipe makes about 5 pints of jam.

Ways of storing the jam. Canning or Freezing. Can be frozen in only “freezer safe jars.” Can be frozen for up to a year. If you save yourself a jar for eating, store in the frig. 

Source: SOUTHERN RECIPES