Watermelon Rind Preserves

Linda Griffith

By
@sothernladee

Every summer my beautiful mother would make watermelon Rind Preserves and they were so wonderful, especially with one of her homemade buttermilk biscuits. I have been looking for her recipe for a long time and could never find it, but this recipe is very close. I haven't tried it yet but I have a watermelon in my refrigerator that I plan to use. Can't wait.....


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Comments:

Serves:

makes about 6 to 8 pints

Prep:

13 Hr

Cook:

1 Hr 20 Min

Ingredients

PREPERATIONS

4 lb
white part of rind, cut into 2 inch pieces
1 gal
water
1/2 c
salt

PRESERVES

9 c
sugar
8 c
water
4 tsp
cinnamon stick, crushed
4 tsp
ground cloves
4
sliced and seeded lemons

Directions Step-By-Step

1
Peel off the green part of the watermelon rind, and slice into 2 inch pieces. Soak the rind in a solution of 1 gallon water and 1/2 cup salt overnight.
Remove rind from the salt water, and place in a stockpot with clean water to cover. Bring to a boil over medium-high heat, and cook for about 30 minutes, or until the rind is tender. Drain.
In a large pot, combine the sugar, 8 cups water, and sliced lemons. Tie the cinnamon and cloves into a cheesecloth bag, and place in the pot. Bring the syrup to a boil, and boil for 5 minutes. Add the rinds, and cook until transparent. Remove spice bag. Stir in red food coloring, if using. Ladle preserves into hot sterile jars, and process to seal.

About this Recipe

Course/Dish: Jams & Jellies