2.5 kg of watermelon (about 10 cups diced)
2 tablespoons honey
5 tablespoons lime juice
2.5 kg of watermelon (about 10 cups diced)
2 tablespoons honey
5 tablespoons lime juice
Cut the watermelon flesh into chunks and remove the seeds
Place them in an enamel or ceramic pot and cook over low heat, stirring occasionally to prevent burning
Cook for about 1 hour and 30 minutes
Pass through a liquidizer or food processor into a bowl
Add the honey and lime juice
Pour into sterilized glass jars, filling to within 1 cm of the top
Close the jars with lids (can be stored in the refrigerator for up to three months)
Use as a topping for ice cream or fruit salads
It should yield about 65 tablespoons.
