Watermelon Rind Preserves2004-07-16
- 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
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 on the stovetop until tender when pierced with a fork. Drain.
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.
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 by sterilizing the jars for five minutes in a boiling water bath.