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Watermelon Honey

Use the red portion only. Crush and strain it or cook down (with seeds) till very soft and then strain, cooking again till thick. (Three quarts of red pulp will make but about one-fifth pint of "honey.") This requires time and patience. Cool the honey, then proceed as with grape juice in bottling. It is best without sugar but a little sugar and lemon juice may be added, the "honey" alone not keeping so well.