This unusual recipe came from my great-grandmother Emma (Cook) Lee and I am lucky enough to have a copy of it written in her own hand. Originally, Emma came from Vermont, then moved to Iowa then she eventually ended up in Oklahoma. Honestly, I have tried to make this and I just can’t seem to get it right. They have been too watery, too lemony, too sweet, not sweet enough and just plain weird. I think I will stick with having my watermelon served cold and dripping down my chin.
Watermelon Preserves
Made with the red part, seeds removed – cut up in pieces. To 6 lbs. of melon and 3 lbs. of sugar, the juice of and grated rind of 2 lemons, cook until thick – at first it will appear watery but will soon thicken. Seal in jars – if melon is real juicy squeeze out some. We think it about equal to strawberry and hasn’t the seeds.
If you decide to give this recipe a try, please let me know how it worked for you. I haven’t given up hope of getting it right yet!
For God, who said, “Let light shine out of darkness,” made his light shine in our hearts to give us the light of the knowledge of God’s glory displayed in the face of Christ. ~2 Corinthians 4:6 (NIV)
