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Watermelon Rind Preserves

SUBMITTED BY: FARMMOM      PHOTO BY: soniak

"This is an old recipe. Select melons with thick rinds. You will need to check with your local extension office for processing times."
PREP TIME  30 Min
COOK TIME  45 Min
READY IN  9 Hrs 15 Min
SERVINGS & SCALING
Original recipe yield: 4 pints
    
About  scaling  and  conversions

INGREDIENTS

  • 4 pounds chopped watermelon rind
  • 1 gallon water
  • 1/2 cup salt
  •  
  • 9 cups white sugar
  • 8 cups water
  • 4 teaspoons crushed cinnamon stick
  • 4 teaspoons ground cloves
  • 4 lemons - rinsed, sliced and seeded
  • 1 dash red food coloring (optional)

DIRECTIONS

  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.
  2. 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.
  3. 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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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2003 by kjf330
This is a good recipe for what has become an old favorite in my family. The only thing we do differently is to drop the food coloring in at the end. We dye half the jars red and half green. We also throw in thinly sliced lemons at the bottom of the jars. These are delicious sweet pickles.

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2006 by 1SassyMassey
This was a very good and helpful recipe just in time for Easter. My sister brought a watermelon in with her and I put the left-overs to good use. The only thing I did different was to reduce the sugar by 1/4 cup and replace it with 1/4 cup of red sugar crystals. It added color and got rid of my extras from Valentine's day baking.

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2008 by Teresa L. Gab.
Thanks for the memories. My grandmother use to make these and I had never seen a recipe to try. She just us to make them and had never written the recipe down. The minute I tasted the preserves I went back in time. I followed your recipe I did have to cook a little longer. I sent some to my sisters and they had the same reaction. These are going to my Mom as a gift for Mother's Day and her birthday, along with some other baked goods, which will include bread to put these delicious preserves on. These will make her day, it sure did mine. I will keep this recipe to make every year. Thank you.

1 user found this review helpful


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Recipe Submitter:

FARMMOM
Cooking Level: Expert
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