Watermelon Marmalade

“From Jams and Jellies 1975 Time. Looks like a lot of work for 6 half pints”
READY IN:
20hrs
SERVES:
1
YIELD:
6 half pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim green skin and pink pulp from the thick watermelon rind.
  2. Chop rind and measure out 6 cups; then soak chopped rind in water for 18 hours In preserving kettle, combine rind, soaking water and all remaining ingredients.
  3. Cook over low leat stirring frequently until the jelly reaches 220-222F or until the syrup sheets when droped from a spoon.
  4. This takes about 1 1/2 hours.
  5. Ladle into hot sterilized jars and seal immediately.

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