As summer comes to an end, what better way to savor it than to save it? My friend Sarah and I took a ride down Route 1 in search of the perfect watermelon. Once we found it (and plenty of other veggies), we headed home and started jamming!
Watermelon Jam
Ingredients:
Standard canning equipment including a jar grabber, lid grabber, funnel, cans, lids (can be found at any grocery store — most have excellent canning sections.)
1 giant watermelon (we got one from Windy Knoll Farm in Little Britain, Lancaster County)
5 cups sugar
4-6 tbsp lemon juice
1 packet powdered pectin
Directions:
Puree 6 cups watermelon, add sugar and lemon juice. Boil together until it reaches 220 degrees, add 1 packet of powdered pectin, boil for 5 more minutes. Yields 72 oz.
Boil your mason jars to sterilize them, funnel in jam, let sit overnight and enjoy!
Tip: You can also save the watermelon rind and pickle it (find recipes for this on wcdish.com).
