Looking For Recipe For Watermelon Preserves?

Watermelon Rind Pickles

Cut watermelon rind into 1 inch cubes. Place in cold water mixed with 1 tsp. baking soda.
LET SIT overnight
One melon yields 6-8 pints pickles

In the morning DRAIN, and cover with cold water into which alum has been added.
BRING TO A BOIL and boil 10 mins. Discard water.

COVER WITH WATER into which 1Tbsp. of ground ginger has been added. BRING TO A BOIL quickly and boil 15 mins.

REMOVE rind with a slotted spoon. measure water and keep track of the amount.
Discard water but measure an equal amount of cider
vinegar. TO EACH 4 CUPS add 8 cups sugar.
Tie in chesecloth 1/4 cup cloves
1/4 cup cassia buds (hard to find)
Heat vinegar and spices to boiling
ADD RIND and boil 20 mins or until rind is clear but not soft.

This is a recipe I used. Select melons with thick rinds. Peel off all green portion using only the white part of the rind. Dice. Soak in mild salt water overnight (1/2 cup salt to 1 gallon water). Drain well. For 4 pounds (11 cups) of the melon rind, make a syrup of 10 cups of sugar (about 5 lbs. of sugar), 8 cups of water, 4 lemons sliced with rind left on. Boil the syrup mixture SLOWLY: sugar, water & sliced lemon 5 minutes before adding the watermelon rinds. Add watermelon rinds and cook slow-- until transparent and clear (approx. 6-7 hours). Pour into sterilized Kerr jars to within 1/2 inch of top.

Made some last year and got a 1st prize at the regional fair. Unfortunately, I can't locate the recipe. See "Canned Watermelon Rind" from the history. Mine called for a soak in lime and no food coloring, but that recipe sounded good.

Watermelon Rind Preserves
4 pounds chopped peeled watermelon rind
1 gallon water
1/2 cup salt
9 cups white sugar
8 cups water
4 teaspoons crushed cinnamon stick

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.
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.
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. Enjoy