Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Way Out Watermelon Jam
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- #85103
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
7 cups watermelon, cut into 1-inch pieces
4 cups granulated sugar
1/4 cup lemon juice
7 cups water
4 tablespoons coarse salt
8 cups cold water
1 tablespoon ground ginger
directions
Dissolve salt thoroughly in the cold water and pour over watermelon pieces; let stand 5-6 hours.
Drain, rinse well and drain again. Cover with cold water and let stand 30 minutes; drain.
Sprinkle with ginger, cover with water and cook until fork tender; drain.
Combine sugar and lemon juice and 7 cups water. Bring slowly to boiling and boil 5 minutes. Add watermelon pieces and boil gently for 30 minutes, then simmer until watermelon is clear about 3 hours.
Pack, boiling hot, into cleaned jars, leaving 1/4 inch head space; adjust caps. Process jars about 20 minutes at 180 degrees F in hot water bath.
NOTE: You won't know how much you like it until you try it!
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nutrition data
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