"Where Fillmore County News Comes First"
Online Edition
Thursday, May 23rd, 2013
Volume ∞ Issue ∞
- 11:44:26, May 21st 2013 - airmaxs52274 - Have you ever thought about adding a little bit more than just your a ... [Read More]
- 5:56:33, May 18th 2013 - modgudur - I guess the child is anti-gun control since Obama went to all that trouble ... [Read More]
- 9:27:41, May 16th 2013 - caal girl - Nice outfit on you. I loved some of the dresses but am holding my breath ... [Read More]
- 2:03:34, May 14th 2013 - - Thanks for sharing the trip with us! ... [Read More]
- 4:12:01, May 9th 2013 - Amanda Ziebell - Wow! Thanks to the Fillmore County Journal for this kind story. For a ... [Read More]
- 11:47:30, May 7th 2013 - EW - ramble.....ramble.....ramble..... ... [Read More]
- 10:25:25, May 7th 2013 - Thunder6 - Great article! I love to see the Youth of Fillmore County receiveing acco ... [Read More]
- 6:52:10, May 6th 2013 - Jason Sethre, Publisher of Fillmore County Journal & Olmsted County Journal - Maryh, ... [Read More]
- 7:29:56, May 5th 2013 - maryh - Where are OCJ's available for pickup...other than at the new office? ... [Read More]
- 2:41:47, May 3rd 2013 - Remark1976 - Mrs. Buckbee, I just looked up Senate File 796 and in it there are said p ... [Read More]
Watermelon Jam
Comments
3 cups sugar
11/2 cup finely chopped seeded watermelon (do not puree)
1/4 cup lemon juice
l cup water
1 package (1l oz.) powdered pectin
• In a bowl, combine sugar, watermelon and lemon juice. Let stand for 10 min., stirring occasionally.
• In a saucepan, combine water and pectin. Bring to a boil, boil for 1 min., stirring constantly.
• Add to the watermelon mixture, stir constantly until the sugar is completely dissolved, about 3 min. Ladle into jars. Cover and let stand at room temp. until set. (about 24 hours). Store in refrigerator up to 3 weeks. Makes 4 cups.
11/2 cup finely chopped seeded watermelon (do not puree)
1/4 cup lemon juice
l cup water
1 package (1l oz.) powdered pectin
• In a bowl, combine sugar, watermelon and lemon juice. Let stand for 10 min., stirring occasionally.
• In a saucepan, combine water and pectin. Bring to a boil, boil for 1 min., stirring constantly.
• Add to the watermelon mixture, stir constantly until the sugar is completely dissolved, about 3 min. Ladle into jars. Cover and let stand at room temp. until set. (about 24 hours). Store in refrigerator up to 3 weeks. Makes 4 cups.