Watermelon Jam
A rosy pink, sweet spread with a bit of crunch. Try it with peanut butter
on an English muffin...yummy!
3 cups granulated sugar
1 1/2 cups finely chopped seeded watermelon (do not puree)
1/4 cup lemon juice
1 package (1.75 ounces) powered fruit pectin
3/4 cup water
In large bowl, stir together sugar, watermelon and lemon juice. Set aside
for 10 minutes, stirring occasionally. In small saucepan, blend fruit
pectin and water. Bring mixture to boil over high heat; boil, stirring,
for 1 minute. Stir pectin mixture into watermelon mixture. Stir constantly
until sugar is dissolved, about 3 minutes. Quickly pour into jars and
cover. Let stand at room temperature 24 hours to set. Store jam in
refrigerator for up to 3 weeks. Makes about 4 cups.
Per 1 tablespoon serving: 38 calories, 10g carbohydrate, 0.4mg sodium
Jenn Mom2sam &Tiny
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