WATERMELON JAM (requires no canning knowledge)

WATERMELON JAM (requires no canning knowledge) 2 lbs (1kg) watermelon flesh, diced 1 lb (500g) granulated sugar 1 lemon, sliced 1 vanilla pod, split lenghtwise Peel, seed and dice the watermelon. In a large salad bowl, combine watermelon, sugar, sliced lemon, and vanilla pod. Allow to marinate for 24 hours. Transfer all the ingredients (watermelon, sugar, sliced lemon, and vanilla pod) in a Dutch oven. Bring to a simmer over medium-high heat, stirring occasionally with a rubber spatula or wooden spoon. Simmer the jam stirring occasionally, until thick and jammy, about 2 hours. Skim the foam that formed onto the surface during cooking, remove lemon slices and vanilla pod. Clean up/sterilize your jars and fill them up with watermelon jam, leaving at least 1/4 inch room at the top. Tightly seal the jars and let sit at room temperature for 24 hours before freezing or refrigerating. for up to 2 weeks. Note: You can store in the refrigerator for up to 2 weeks.