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Watermelon Preserves
Reviews:
May 10, 2007

With adjustment for cooking only 1 hour (even at high elevation, 7200 ft.), this came out just fine. Doesn't taste a lot like watermelon - more like citrus "marmelade"; but that could be because the watermelon I used wasn't that good to begin with - which is why I used it! As recipe is written, it only made a little more than 3 half-pints. I made the first batch with 2 lemons, 1 orange. I'm now cooking a 2nd batch, which I doubled, using 1 grapefruit, 2 oranges and 2 lemons. I ran all the citrus through the food processor using the grating attachment. Seeds, membranes mostly stayed above the grater; but additional seeds and membranes can be easily picked out of the pot while cooking.

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