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Watermelon Rind Preserves Recipe

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This recipe for Watermelon Rind Preserves, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jack Cooley Bosque Farms, New Mexico
Added: Monday, August 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Rind of one large watermelon. Peel and remove all green and pink portions. Cut in one inch cubes and soak overnight in salt water (four tablespoons of salt to one qt. of water). Drain, cover with fresh water and cook until almost tender. Drain the watermelon and make a syrup of 8 cups of sugar, 4 cups of vinegar, and 8 tsp. of whole cloves, 16 sticks of cinnamon, and a little mustard seed (tie spices in cheesecloth bag). Heat the syrup and spices to boiling and allow to set for 15 minutes. Add the drained watermelon rind and cook until clear and transparent. If desired a few minutes before boiling time is up, add enough green or red food coloring to give desired color to the pickle. Pack boiling hot into sterilized KERR jars and seal at once. Process 5 minutes in boiling water bath.

Directions:
Directions:
Editors Note: Jack suggested these preserves that his Aunt Ethel (Cross) Osmon made. She was married to Jack's Uncle John Albert Osmon. They all lived in Liberty Valley. We don't know what her recipe was, but we've used one from a KERR HOME CANNING book because her daughter Mary Frances said she did have the Kerr book. Jack said he loved these preserves as a child and that they were pink. So did she leave on the pink, or color them? The books say that if you leave a little pink it will not get as crisp as the white rind. Mary Bilan

 

 

 

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