Watermelon Preserves

Ingredients

• Peel and discard the green rind of a watermelon that is not too
• ripe. Cut the white pulp into 1/2 inch cubes or strips, leaving
• as much of the firm, red meat as possible. To 4 cups of melon add
• 3 cups of sugar, 3 lemons (or 2 oranges and 1 lemon) sliced fine
• and seeded. Let boil slowly about two hours, until the rind is
• clear and the juice is thick. If deisred, add 1 cup grated pineapple
• and cook 15 minutes longer. Pour into hot, sterilized jars and
• seal.