Watermelon Rind Preserves recipe

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Ingredients

4 pounds chopped watermelon rind
1 gallon water
½ 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

Nutrition Info

118.5 calories
carbohydrate: 30.3 g
cholesterol: 0 mg
fat: 0.1 g
fiber: 0.2 g
protein: 0.2 g
saturatedFat: 0 g
servingSize: -
sodium: 733.3 mg
sugar: 28.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 pints

Recipe Note

This is an old recipe. Select melons with thick rinds. You will need to check with your local extension office for processing times.

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