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1 3-pound watermelon
3 c Sugar (1 1/2 pounds)
Peel and seed the watermelon; dice the flesh. Put one layer of
watermelon into a bowl and add a layer of sugar; continue until all
the watermelon and sugar have been used. Cover the bowl and let it
stand in a cool place for 4 hours. Place this mixture in a
preserving kettle and cook over moderate heat, stirring frequently,
until mixture is thick, about 45 to 50 minutes. Skim off foam with a
metal spoon, if needed. Ladle into hot, sterilized jars and seal
immediately according to standard canning directions.
This recipe may be doubled if the melon is larger.
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