Watermelon Marmalade - Marmellata di Cocomero
from http://italianfood.about.com/

There's nothing quite so refreshing as a crisp cool slice of watermelon on a hot day. And this watermelon marmalade will bring it to mind.

2 1/4 pounds (1 k) watermelon pulp (no rind)
1 1/8 pounds (500 g, or about 2 1/8 cups) sugar
The grated zest of 2 organically grown lemons

Slice the watermelon pulp and interlayer it with the sugar in a pot; let the mixture rest for about 3 hours, and then add the lemon zest, set the pot over a low flame, and cook, mixing and skimming off the foam that comes to the surface until a drop of the marmalade on an inclined plate doesn't run. Turn the marmalade into sterile jars, seal them, sterilize them, and let them cool.

Yield: several jars watermelon marmalade.