Take two quarts of a store bought watermelon slices and place them on a baking pan lined with parchment paper. Prehear the oven to 250 and when it heats up, place the watermelon slices in the oven. When the moisture is completely out of the slices, remove them from the oven and let them cool before placing in a glass jar and storing in the refrigerator.
You would make raspberry preserve similar to the way you would make other types of berry reserves. In a medium-sized, pot combine two cups of raspberries, three cups of sugar, a teaspoon of vanilla, and two teaspoons of lemon juice and a third cup of water. Cook over medium heat for 30 minutes and let cool. Pour preserves into canning jars, seal the jars and place jars in a warm water bath for 20 minutes.
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