Difficulty:[usr 3]
Preferably choose green watermelons. Peel and seed them. Choose ripe melons, peel and seed them. Cut the flesh of the watermelons and melons into large pieces.
Peel the oranges and lemons raw, cut them into pieces, remove the seeds. For the melons, put them in a large bowl with 1 kg of granulated sugar and the anise, cover and leave to macerate for 24 hours in the fridge, stirring twice.
Drain the melons in a colander over the jam basin. Slowly bring the collected syrup to a boil, simmer for 5 minutes. Add the flesh of the melons and half a lemon cut in four.
Restart the boil and keep cooking at a low boil for 1 hour, stirring often. Stir for 3 minutes. Remove the lemon wedges.
Meanwhile put the fruit with the split vanilla pod in another bowl. Cook over low heat until the juice has completely evaporated. Weigh this marmalade. Count 400 g of sugar per pound of fruit.
Return fruit and sugar to the bowl. Stir with a wooden spoon and keep cooking over low heat for about 20 minutes. Remove the vanilla.
Add the vinegar and rum, mix.
Combine the two jams in the same bowl, bring gently to the boil while stirring with a wooden spoon to mix the two elements well
/>Put in pots.
