Watermelon Preserves - cooking recipe

Ingredients

16 c. watermelon (use sliced white rind with a bit of pink from 1 medium size watermelon), chopped fine
1 large can crushed pineapple
1 orange, chopped fine (remove seeds but not peeling)
2 lemons, chopped fine (remove seeds but not peeling)
2 Tbsp. lemon juice concentrate
10 c. sugar

Preparation

Combine and heat on open fire. Transfer to 350\u00b0 oven and cook down about 1 1/2 hours, stirring occasionally.
Transfer to open fire again. Add juice of lemon and boil down some more. With a bit of water, use 1/4 cup cornstarch to pour into jam.
Stir until thickens.
Add to jars while hot and seal with wax.
Yield varies with size of containers used.
A family favorite!