I am looking for a recipe for watermelon preserves.
Linda from Madill, Oklahoma
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.
Pack into hot sterilized jars. Reheat syrup, boil 15 mins to reduce quantity and concentrate syrup. Remove spice bag.
POUR OVER pickles and seal.
Allow to ripen 1 month.
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. Keep jars and lids hot until ready to add hot mixture. Put on cap, screw FIRMLY TIGHT. Place hot jars on layers of old newspapers and cover with a towel so that no cold air can reach the jar and crack the jar. As they cool off you should hear a popping noise as the jars seal themselves. the above mixture makes approx. 4 pint jars. I used to make this for my Dad after my grandmother died. This is one of those recipes that you make when you love someone very much, because it is hard work!!! ;-)
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
4 teaspoons ground cloves
4 lemons - rinsed, sliced and seeded
1 dash red food coloring (optional)
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
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