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Watermelon Rind PreservesJams and Jellies
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Submitted by Maw-Maw for Carol
on Friday, July 16, 2004
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| Makes: | 6 servings |
| Prep Time: | 1 hour, 0 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 30 minutes |
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It's watermelon season. I remember as a young girl we were fortunate enough to grow watermelon on our truck farm. When you had a melon fall off the wagon, you were able to dig in with your hand and eat the melon heart that had just been picked off the vine. There was nothing better than to have the juice run all over your chin. The taste was refreshing and incredible. Of course I had to get to it first before my sisters or brothers did.
Mom would also take the rind and cook preserves for us and served it up with fresh homemade bread. |
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| Ingredients |
| 1 1/2 quart prepared watermelon rind |
4 tbsp salt |
| 2 quarts cold water |
1 thinly sliced lemon |
| 1 tbsp ground ginger |
4 cups sugar |
| 1/4 cup lemon juice |
7 cups water |
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| | | Directions | To Prepare Watermelon Rind – Trim green skin and pink flesh from thick watermelon rind; cut into 1-inch pieces. Dissolve salt in 2 quarts water and pour over rind; let stand 5 to 6 hours.
Drain, rinse, and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind; cover with water and cook until fork tender. Drain.
To Make Preserves – Sterilize canning jars. Combine sugar, lemon juice, and 7 cups water. Boil 5 minutes; add rind and boil gently for 30 minutes. Add sliced lemon and cook until the melon rind is clear. Pack hot preserves into hot jars, leaving 1/4-inch head space. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.
Serve up a memory with this recipe from UACES Publications.
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