Watermelon Balls
From Self-sufficiency
- 10 cups watermelon balls, seedless
- 1/4 cup salt
- 2 quarts cold water
- 3 sliced lemons, seeded
- 4 1/2 cups granulated sugar
- 2 Tbsp crystallized ginger
Cut balls from firm pink watermelon with a scoop, picking out the seeds. Soak overnight in mixed salt and water. Drain and rinse in cold water.
Add the lemon, sugar, and ginger. Add enough water to cover the fruit. Cook slowly until clear, about 20 minutes.
Pick out fruit and place in hot, sterilized jars. Boil the remaining syrup until it threads and pour over fruit and seal leaving a 1/2” headspace.
Process for 10 minutes in a boiling water bath.
Makes: 3 pints
