Watermelon jam for winter

Humanity in its long history has learned to make food from almost everything that is at hand. Knowing perfectly well that the body cannot function normally without sweets, people began to make jam, the basis of which is always sugar. Sugar is also an excellent preservative, and berries and fruits ripen only once a year. Therefore, any jam is not only a delicious and healthy product, but also a memory of summer.
When we eat fresh watermelon, we usually eat only its red part. And, in fact, do not gnaw the same crusts. But when we cook jam from it, we remove only a thin layer of the upper peel, and leave the white part. Then we cut the watermelon into pieces, put it in cold water and cook until they begin to become soft.
Peel the lemons. Finely chop it and rub it with a small amount of sugar. We cut the lemons themselves into slices, peel them from the seeds and boil them in one glass of water. Sugar is divided into two parts. From one part we prepare a syrup based on the water in which the lemons were cooked. In the heated syrup, place pieces of watermelon, lemon zest, lemon slices and sprinkle all this with the remaining sugar. Cook the jam until ready in one batch over low heat.