1kg Watermelon (flesh only)
750g Chelsea White Sugar (for the watermelons)
1kg Sliced Oranges (weighed without skin and pips)
1kg Chelsea White Sugar (for the oranges)

1 : Cut the watermelon flesh into squares and leave it with the Chelsea White Sugar in a bowl for a couple of hours. Then
put it all in a saucepan and cook slowly for 1 hour.
2 : In a saucepan make a syrup of 1kg of Chelsea White Sugar and cup of water. Add the orange slices and boil gently for 1 hour together with the thin peel of 2 oranges cut into fine strips.
3 : When the 2 jams are nearly cooked mix them together and boil for another five minutes.
4 : Put into hot sterilised jars and seal.