Watermelon Jam melt-in-mouth and rich

1 Cut the watermelon into large slices, then peel them and remove the seeds with the tip of a knife.

2 Put your flesh in a pot, fill with cold water to cover and salt with your 0.2 oz (5 g) of salt, bring to a boil then drain carefully and place it on a grid.

3 Now prepare your syrup: in 1.6 qt (1.5 liters) of water pour the sugar and the finely sliced lemon zest, then add your watermelon pieces and the juice from the 3 lemons (without seeds).

4 Cook for 1 hour 30 minutes, skimming from time to time.

5 Then pour the boiling jam into the jars, close them and turn them upside down until they cool. A real treat!

Note: You can keep the seeds if you like and dry them for possible jelly making. Mind you, you can also make this jam with seedless watermelons (smile).