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Watermelon Preserves
June 19, 2014

Great recipe but I made a few adaptions based on prior reviews. I used about 2.5 lbs of watermelon rind ( was about 1 1/4 of a small sugar baby watermelon), 4.5 cups of sugar, 2 navel oranges thinly sliced on a mandolin( entire orange added), 1/4 cup lemon juice, 2 tsp powered ginger and 1 cup of watermelon juice ( I blended some watermelon pink flesh and strained through a sieve reserving 1 cup of liquid). I brought it to a slow boil with lid on to prevent the preserve from developing crystals later and cooked it for about 2 hours until it had reduced to about 1/2 stirring about every 15 minutes until it was thick and syrupy and did not run after being placed on a cold plate after about a minute ( did not use a thermometer). Then processed in a boiling water bath for 10 minutes. It came out delicious like a marmalade. With the adaptions I made 5 1/2 pints. Plan to make more!

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