Instructions: Peel and seed the watermelon; dice the flesh. Put one layer of watermelon into a bowl and add a layer of sugar; continue until all the watermelon and sugar have been used. Cover the bowl and let it stand in a cool place for 4 hours. Place this mixture in a preserving kettle and cook over moderate heat, stirring frequently, until mixture is thick, about 45 to 50 minutes. Skim off foam with a metal spoon, if needed. Ladle into hot, sterilized jars and seal immediately according to standard canning directions.

This recipe may be doubled if the melon is larger.

1 WEJMAN, Jacqueline and ST. PETER, Charles
Jams and Jellies

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