Home Drinks & Food Cooking & Baking How To Make Watermelon Rind Preserves

How To Make Watermelon Rind Preserves

(3 votes, average 5.00 out of 5)
Written by Dixie   



Introduction:  Watermelon is a very popular fruit to eat on hot summer days. It is considered a super fruit due to it's high content of Vitamin A, Vitamin B6 and Vitamin C. Most people throw out the rind. This recipe recyle's the watermelon rind into delicious preserves. This was my Granmother's recipe and it is very old, so forgive me for the wording of the ingredients. I use a quart jar and my bathroom scales to measure.  Enjoy!!

You Will Need:

9 pounds prepared watermelon rind

Water

1/2 cup salt

3 quarts sugar

3 1/2 cups white vinegar

1 1/2 thinly sliced lemons

1 tablespoon whole cloves

2 sticks cinnamon

2 large stock pots with lids

Heavy plate and cheese cloth

 

Instructions:

Step 1.  Pare off skin and pink flesh of watermelon. Cut rind in 1 inch pieces. (this is the prepared rind)  Place rind into stock pot; cover with water; add salt. Do not stir. Place the lid on top and weigh it down with a heavy plate. Let soak overnight in the stock pot. Do not put in refrigerator, place in a cool area of your home.

Step 2.  The next morning, pour off salt water. Put in another stock pot and cover with fresh water; cover and cook until tender. Remove from heat.  Drain off water; replace the lid to keep it hot. Wash out the salt from first stock pot. (you will use it again)

Step 3.  Tie up lemon and spices with cheese cloth to make a bag. Make a syrup by heating sugar and vinegar to boiling in first stock pot (washed). While the syrup is boiling, drop cooked rind into the syrup; add the spice bag. Cover and simmer until transparent, about 1 1/2 hours or more.

Step 4.  Pack into sterilized jars and seal.  Preserves are ready to eat at this point, however it gets better if allowed to sit for at least 2 months.   Makes 8 pints.

Tips:  When selecting melons, the melon rind should have a good green color and should not be bruised. The rind should give slightly at the stem end when ripe.

Warning:  Always use oven mitts or heavy pot holders to handle the hot pots and jars. Be careful when dropping rind into boiling syrup. It could splash and burn you.  

 






Comments (0)add comment


Write comment
You must be logged in to post a comment. Please register if you do not have an account yet.

busy