Modern Recipe Adaptation
Ingredients: 1 Citron Watermelon
1 Pound Sugar Per Pound of Chopped Watermelon
2 Sliced Small Lemons or 1 Sliced Large Lemon Per Pound of Chopped Watermelon
- Thoroughly wash the whole watermelon.
- Remove the outer skin with a vegetable peeler. Just peel it like a potato!
|Peel off the Outer Skin with a Vegetable Peeler|
- Slice the watermelon in half and then slice each half into pieces.
- Remove the seeds (notice that they are red!).
|The flesh of the melon is white while the seeds are red!|
- Slice the flesh and the rind in one-inch square or two-inch square chunks.
|Peeled chunks of melon.|
- Weigh the watermelon.
- Place the watermelon in a large preserving pan or stockpot and cover with water. Cover the pot with its lid.
- Place on the stovetop and bring to a boil. Then, turn down the heat to medium and simmer for one hour. They will be done when they are soft and translucent.
|The melon is done when it is translucent.|
- Remove the melon from the water, making sure to reserve the cooking liquid. Add the cooking liquid back to the pot and return to the stovetop.
- Into the pot with the reserved cooking liquid, add a pound of sugar for every pound of watermelon chunks that were cooked.
- Cook uncovered over a medium-high heat until the water/sugar mixture is reduced to a thick syrup.
- Add the cooked watermelon and the sliced lemons to the syrup. Boil uncovered for 20 minutes.
- After 20 minutes, remove the fruit to a bowl and return the syrup to the heat. Be careful when working with the syrup as it gets VERY HOT! Boil the syrup again until the syrup is as thick as molasses (boiling times will vary based on the amount of syrup).
- Pour the syrup over the watermelon.Note: You can use the hot-water canner method to preserve the melon for future use.
|Citron Melons Preserves|