● 1 kg watermelon, seeds and peel removed
● 500 g sugar
● juice of 1 lemon
Put half the amount of watermelon in a blender and puree and then put it in a pot.
Add the rest of the watermelon to the pot with the pureed watermelon and add the sugar.
Cover the pot and leave it overnight for the watermelon to release its juices.
In the morning, put the pot on high heat and bring to a boil.
Then lower the heat to medium and remove any foam from the surface with a spoon.
Simmer for about 40-45 minutes until the jam has thickened.
Stir frequently with a wooden spoon so it does not scorch.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.
Store in sterilized jars.