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Watermelon Lemon Marmalade Recipe
|Watermelon rind||3 Pound|
|Powdered fruit pectin||1 3⁄4 Ounce (1 Package)|
|Sugar||5 Cup (80 tbs)|
Serving size: Complete recipe
Calories 7090 Calories from Fat 6
% Daily Value*
Total Fat 0.67 g1%
Saturated Fat 0.09 g0.46%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1832.5 mg76.4%
Total Carbohydrates 1798 g599.2%
Dietary Fiber 12.4 g49.8%
Sugars 1517.5 g
Protein 2 g4.5%
Vitamin A 1.1% Vitamin C 223.3%
Calcium 12% Iron 14.8%
*Based on a 2000 Calorie diet
Reserve peel of two of the lemons.
Measure 1/2 cup lemon juice; set aside.
Remove excess white from reserved lemon peels.
Cut peel into very fine strips.
Place lemon peel in 5-quart kettle.
Cover with water; bring to boiling.
Simmer 5 minutes.
Drain, discarding cooking liquid.
Add the 4 cups ground watermelon rind and liquid to peel in kettle.
Cover; simmer 10 minutes, stirring frequently.
Measure and add water, if necessary, to make 2 cups.
Return to kettle with rind and peel.
Add lemon juice.
Stir in pectin; bring to a full rolling boil.
Add sugar at once.
Bring to a full boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim off foam.
Pour into hot, sterilized half-pint jars or glasses.