1 pound of watermelon without peas and peel
500 g of sugar
Juice of 1 lemon
Put half the watermelon in the blender, make it puree and put it in a saucepan.
The rest of it is cut into the pot that we have melted and add the sugar.
Cover the saucepan and leave it quiet all night to pull out the juices.
In the morning, put the pot on a high heat until it boils.
Then lower the fire to moderate and we skew if necessary.
Simmer for 40-45 minutes until the jam is tied.
Mix often with a wooden spoon to keep us from sticking.
To see if our jam tied we put on a little platter and let it cool down well.
When it is cold, we light the plate and if it does not run, our jam is ready.
We store it in very good sterile jars.