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3 c. granulated sugar 1 1/2 c. seeded watermelon, finely chopped 1/4 c. lemon juice 1 (1.75 oz.) pkg. powdered fruit pectin 3/4 c. water Stir together sugar, watermelon and lemon juice in large bowl, then set aside for 10 minutes, stirring occasionally. Blend fruit pectin and water in small saucepan, then boil over high heat, stirring for 1 minute. Stir pectin mixture into watermelon mixture, stirring constantly, until sugar is dissolved (3 minutes). Pour quickly into jars and cover. Let stand at room temperature for 24 hours. Store jam in refrigerator for up to 3 weeks. Makes approximately 4 cups. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |