Watermelon Rind Preserves

6 pints servings Prep: 6 h Cook: 1 h Total: 7 h Intermediate
5.0/5 (2)
Watermelon Rind Preserves
During watermelon season, enjoy this old-fashioned way of preserving the rind. Delicious served with fresh homemade bread or French bread, or even spooned over vanilla ice cream for a special treat.
During watermelon season, my Mom would take the watermelon rind and cook preserves with lemon and ginger for us and serve it up with fresh homemade bread. This old-fashioned canning recipe transforms what would be thrown away into a sweet, tender preserve with a touch of spice.

Ingredients

6 pints servings
  • 1 1/2 quarts 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

Step-by-Step Instructions

  1. 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.
  2. Drain, rinse, and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind; cover with water and cook on the stovetop until tender when pierced with a fork, about 15-20 minutes. Drain.
  3. To Make Preserves: Sterilize canning jars. Combine sugar, lemon juice, and the seven cups water. Boil 5 minutes; add rind and boil gently for 30 minutes.
  4. Add sliced lemon and cook until the melon rind is clear, about 10-15 minutes more.
  5. Pack hot preserves into hot jars, leaving 1/4-inch head space. Wipe jar rims and adjust lids. Process by sterilizing the jars for five minutes in a boiling water bath.

Common Problems and Solutions

Q: Why does my watermelon rind stay tough instead of becoming tender?

A: Make sure you've trimmed off all the hard green outer skin and cook the rind until it's fork-tender before adding it to the syrup. The initial soaking in salt water also helps soften the rind.

Q: How do I know when the preserves are done?

A: The watermelon rind will turn translucent and clear when properly cooked. The syrup should also thicken slightly and the rind pieces should look jewel-like.

Q: Can I skip the salt water soaking step?

A: The salt brine helps draw out moisture and firm up the rind's texture, making for better preserves. It's worth the wait for properly textured results.

Tips and Techniques

Use the thick white part of the watermelon rind only - trim away all the green skin and any remaining pink flesh. The rind pieces should be fairly uniform in size so they cook evenly. For best flavor, let the finished preserves sit for a few weeks before serving to allow the flavors to mellow and develop.

Ingredient Substitutions

  • ground ginger: 1-2 inches fresh ginger root, sliced
  • lemon: lime or orange slices

Equipment Needed

  • Large pot or Dutch oven for cooking preserves
  • Canning jars with lids and bands
  • Large pot for boiling water bath
  • Jar lifter for safe handling
  • Sharp paring knife for trimming rind

Historical Context

Watermelon rind preserves were a staple of Southern home canning, particularly during the Depression era when nothing went to waste. This sweet-tart preserve with its ginger kick was traditionally served alongside fresh bread or biscuits at breakfast or as a special treat with pound cake.