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



  • 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.

Printable Recipe Card

About Watermelon Rind Preserves

Course/Dish: Jams & Jellies

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