About this recipe:A delightful and refreshing watermelon and citrus jam that will bring you the flavour of summer all year long. Great on toast. Make sure you cook until the jam reaches the correct temperature.
Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
In a heavy stockpot, add the prepared watermelon, sugar and lemons. Bring to the boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 105 degrees C so the jam will set.
Remove lemon with slotted spoon.
Transfer to hot sterilised jars and seal. Check the seals after a few hours. Process any unsealed jars in a water bath. Refrigerate preserves after seal is broken.