Watermelon Syrup

Note: This was a failure. Cooked watermelon tastes like squash, and squash syrup and fruit leather was not what I was going for. I poured it all down the sink.

1/2 large watermelon

1 1/2 cups sugar

Scoop red part of watermelon into a blender, in batches of needed. Blend until liquefied. Drain in fine mesh strainer. Preserve pulp in strainer for fruit leather. 

Measure juice. Add 1/4 cup sugar for every cup of juice. I ended up with 6 cups juice.

Add juice and sugar to medium sauce pan. Cook until juice is reduced and registers 220°F on cast thermometer.

Pour into 3 half pint jars. Process in boiling water bath 10 minutes.