watermelon rind preserves
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.....
prep time
13 Hr
cook time
1 Hr 20 Min
method
---
yield
makes about 6 to 8 pints
Ingredients
- PREPERATIONS
- 4 pounds white part of rind, cut into 2 inch pieces
- 1 gallon water
- 1/2 cup salt
- PRESERVES
- 9 cups sugar
- 8 cups water
- 4 teaspoons cinnamon stick, crushed
- 4 teaspoons ground cloves
- 4 - sliced and seeded lemons
How To Make watermelon rind preserves
-
Step 1Peel 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.
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Category:
Jams & Jellies
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