With watermelon rind to cut off the outer green rind.

Cleansed peel rinse well. Slice the white flesh in small cubes or strips.

Peel add to the pot, cover with cold water and bring to a boil. After boiling, cook for ~10 minutes, periodically removing the foam.

Discard the peel in a colander to drain liquid. With 1/2 lemon and 1/2 orange to remove the zest and thinly slice them, the flesh is also chop and add to watermelon crusts. Prepare the syrup: In a saucepan add sugar, pour water, stir and bring the syrup to a boil. In the ready sugar syrup to pass peels with lemon and orange, mix, flatten the surface and leave to stand to cool, ie, 8-12 hours.

Jam again put on fire, bring to boil, add a couple of slices of lemon and orange, reduce the heat and cook for ~15 minutes. Turn off and leave for maturation. Repeat the procedure to make jam (cooking ~15 min) and subsequent storage. Hot jam to put in sterilized jars and roll up.

BON APPETIT!!!

OUTPUT 1 liter.