Watermelon Rind Preserves
When I was very small, my grandmother used to scare the daylights out of me with her watermelon rind false teeth. I don't know how she made them, but it was probably in preparation for making these preserves. This recipe is from Eleanor Bradshaw's article on making jams and preserves.
- 1-1/2 quarts prepared watermelon rind (about 6 cups)
- 4 tablespoons salt
- 1 tablespoon ground ginger
- 4 cups sugar
- 1/4 cup fresh lemon juice
- 1/2 cup thinly sliced lemon (about 1 medium lemon)
- To prepare the rind:
- Trim the green skin and pink flesh from the rind. Cut into 1-inch pieces.
- Dissolve the salt in 8 cups of water and pour over the rind.
- Let stand 5 to 6 hours.
- Drain, rinse and drain again.
- Cover with cold water and let stand 30 minutes. Drain.
- Sprinkle the ginger over the rind, cover with water and cook until fork-tender. Drain.
- To make the preserves:
- combine the sugar, lemon juice and 6 cups water in a large pot or Dutch oven.
- Boil for 5 minutes.
- Add the rind and boil gently for 30 minutes or until syrup thickens.
- Add sliced lemon and cook until lemon rind is transparent.
- Pack hot into hot jars, leaving 1/4-inch head space.
- Remove air bubbles. Adjust caps.
- Process 20 minutes in boiling water bath.
Note: Readers will enjoy Cheryl Hill-Burrier's article on canning and food dehydrating and John Raven's article on jams and jelly preserves.
Ready in: 8 Hrs 40 Min