Spiced Balsamic Watermelon Jam
- 4 cups Crushed Seedless Watermelon
- 3 cups Sugar
- 1/2 teaspoons White Pepper
- 1/4 cups Balsamic Vinegar
- 2 whole Inches Of Peeled Ginger
- 1 stick Cinnamon
- 1 whole Lemon Zest
- 1 cup Mint
- 2 whole Cloves
- Food process sugar, lemon zest & the mint in a food processor until mint and zest are very fine. Place watermelon in a large pot. With a potato masher or your clean hands crush watermelon until slightly chunky. Add white pepper and cinnamon stick. Slowly reduce watermelon mixture by about half. After reduction remove cinnamon stick. Add the lemon juice, ginger, Cloves, balsamic vinegar, and sugar/mint/lemon zest mixture. Simmer until a thick jam consistency is achieved. CARFULY remove the 2 inches of ginger. I also like to remove the cloves if I can find them. Ladle into prepared 1/2 pint jars. Process for 10 minutes in boiling water bath.
- Visit me at http://www.BertsCannery.com
sugar, white pepper, ubc, inches of peeled ginger, cinnamon, lemon zest, mint
Taken from tastykitchen.com/recipes/canning/spiced-balsamic-watermelon-jam/ (may not work)