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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Watermelon Rind Preserves Recipe

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This recipe for Watermelon Rind Preserves is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pound watermelon rind
1 T. ground ginger
2 quarts water
4 cups sugar
2 lemons
Directions:
Directions:
The texture of preserved watermelon rind is largely determined by the treatment of the rind before it is preserved. For a crisp, firm product, soak rind 2 or 3 hours in lime water to cover. Prepare lime water by adding 1 T. pickling lime (calcium oxide) to each quart of cold water. For a product with texture more like that of preserved pears, soak rind overnight in salt water (2 T salt to each quart of water, use canning salt.)

To make the preserves cut white part of the rind into pieces of uniform size and shape. Soak in lime or salt water. Freshen in 2 or more changes of cold water. Sprinkle ginger over rind. Cover with water and boil 1 1/2 hours. Drain and drop into cool syrup made with the sugar, 2 quarts of water and juice of 1 lemon. Boil gently 1 hour add the second lemon sliced thin. Continue boiling until rind is tender and the syrup is thick as honey. If the syrup gets too thick before the rind is tender, add a cup or more of boiling water. Let stand several hours. Pack into hot Ball jars. Process 15 minutes simmering.

 

 

 

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