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“This a sweet spread with a bit of a crunch. Try it with peanut butter on a English Muffin or bagel. I made 4 jars & gave 2 away. As my family will only finish 2 jars in 3 weeks. Recipe source Bernardine, a manufacturer of canning equipment.”
4 cups

Ingredients Nutrition


  1. In large bowl, stir together sugar, watermelon and lemon juice.
  2. Set aside for 10 minutes, stirring occasionally.
  3. In small saucepan, blend fruit pectin and water.
  4. Bring mixture to boil over high heat; boil, stirring, for 1 minute.
  5. Stir pectin mixture into watermelon mixture.
  6. Stir constantly until sugar is dissolved, about 3 minutes.
  7. Quickly pour into jars and cover.
  8. Let stand at room temperature 24 hours to set.
  9. Store jam in refrigerator for up to 3 weeks.

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