Watermelon Rind Preserves

  • Yield : 6
  • Servings : 6
  • Prep Time : 60m
  • Cook Time : 30m
  • Ready In : 1:30 h
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During watermelon season, my Mom would take the rind and cook preserves for us and serve it up with fresh homemade bread.


  • 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 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.

Step 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. Drain.

Step 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.

Step 4

Add sliced lemon and cook until the melon rind is clear.

Step 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.

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