Years ago Ken read in Mother Earth New that we should all be putting watermelon syrup on our pancakes because watermelon has a much higher sugar content than maple sap. He tried it and prefers maple syrup
Since some watermelon matures when nights cool off and it no longer is what we crave, Ken cooks down some of it. He fills kettles with pulp, and once it comes to a boil he runs it through a food mill to remove seeds and boils it down to about double strength – about half as thick as applesauce, and then he cans it.
He uses it for the liquid and sweetener for his mystery coffee cake
