Post by sunshine on Jul 2, 2005 6:42:11 GMT 10
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
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
