Watermelon Jam

Trim away the green rind and remove the seeds from the watermelon, then dice the flesh.

Drizzle with lemon juice and let sit for 30 minutes, tossing occasionally.

In a heavy-bottomed saucepan, bring 900 g of sugar and the water to a boil, cooking the syrup until it reaches the thread stage (a thin thread should form when stretched between your fingers).

Add the watermelon along with its juices to the syrup, stir well, bring to a boil, and simmer for 5 minutes, skimming off any foam and wiping down the sides of the pot.

Remove from heat, cover with a damp cheesecloth, and let cool completely.

Strain the fruit, bring the syrup back to a boil, stir in the remaining 100 g of sugar, and simmer for 5 minutes.

Return the watermelon to the syrup, gently stir, and cook for another 10 minutes until thickened.