Watermelon Rind Preserves

Linda Griffith


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.....


★★★★★ 1 vote

makes about 6 to 8 pints
13 Hr
1 Hr 20 Min


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

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

How to Make Watermelon Rind Preserves


  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.

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About Watermelon Rind Preserves

Course/Dish: Jams & Jellies

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