Watermelon Lemon Marmalade
|Watermelon rind||3 Pound|
|Powdered fruit pectin||1 3⁄4 Ounce (1 Package)|
|Sugar||5 Cup (80 tbs)|
Squeeze juice from lemons.
Reserve peel of two of the lemons.
Measure 1/2 cup lemon juice; set aside.
Remove excess white from reserved lemon peels.
Cut peel into very fine strips.
Place lemon peel in 5-quart kettle.
Cover with water; bring to boiling.
Simmer 5 minutes.
Drain, discarding cooking liquid.
Add the 4 cups ground watermelon rind and liquid to peel in kettle.
Cover; simmer 10 minutes, stirring frequently.
Measure and add water, if necessary, to make 2 cups.
Return to kettle with rind and peel.
Add lemon juice.
Stir in pectin; bring to a full rolling boil.
Add sugar at once.
Bring to a full boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim off foam.
Pour into hot, sterilized half-pint jars or glasses.