Old Southern Watermelon Rind Preserves
Watermelon Rind Preserves
Rind Preserves
Old Southern Watermelon Rind Preserves Tampa Tribune
6 cups watermelon rind, diced
4 1/2 cups sugar
1 lemon, sliced thinly, then seeded
1 teaspoon allspice (optional)
Peel green skin off the watermelon, but leave a little of the red pulp on
rind. Cut into 1-inch slices, then slice into 1-inch cubes. Place rind in
a large pot and cover with the sugar. (Bavilacqua's mother always said to
cover it until the fruit doesn't show.) Cover with plastic wrap;
refrigerate overnight. This draws out the juices.. Place pot on stove and
add lemon slices and allspice, if desired. Boil whole mixture until rind
is clear, about 2 hours. Pack into clean, hot jars. Wipe rims and screw on
lids. Process 10 minutes in boiling water deep enough to cover lids by at
least 1 inch. Serve the preserves on buttered toast, if desired. Note:
After cutting watermelon, save the rind in the refrigerator until you are
ready to prepare the preserves.
Watermelon Rind Preserves
Tampa Tribune
1 1/2 quarts prepared watermelon rind
4 tablespoons salt
2 quarts cold water
1 tablespoon ginger
4 cups sugar
1/8 cup lemon juice
1 1/2 quarts water
1/2 cup thinly sliced lemon (about 1 medium)
To prepare watermelon: Trim green skin and pink flesh from thick
watermelon rind; cut into 1-inch pieces. Dissolve salt in 2 quarts water
and pour over rind. Let stand 5 to 6 hours. Drain, then rinse; drain
again. Cover with cold water; let stand 30 minutes. Drain. Sprinkle ginger
over rind; cover with water and cook until fork-tender. Drain. Combine
sugar, lemon juice and 1 1/2 quarts water in a large sauce pot. Boil 5
minutes; add rind and boil gently for 10 minutes or until syrup thickens.
Add sliced lemon and cook until melon rind is transparent. Pack hot into
hot jars, leaving 1-inch head space. Remove air bubbles. Adjust caps.
Process 20 minutes in boiling water bath. Makes about 6 half-pints.
Rind Preserves
Tampa tribune
4 pounds (11 cups of watermelon rind)
9 cups sugar
Pickling lime
4 lemons, sliced thin
4 teaspoons stick cinnamon
4 teaspoons whole cloves
Select watermelons with thick rinds. Cut off all green skin and pink
portions, using only the white part of the rind. Cut into 1-inch cubes.
Make pickling lime water by mixing 1 tablespoon pickling lime into 1 quart
water. Soak rind in pickling lime water to cover, about 3 1/2 hours. Rinse
several times with cold water. Continue rinsing until the water runs
clear, then at least one more time to remove all traces of lime. Cover
with additional water and cook until tender. Drain well. Make a syrup of
sugar with 8 cups water. Add lemons. Tie the cinnamon and cloves into a
piece of cheesecloth and add to syrup. Let boil 5 minutes. Remove lemon
slices, add melon rind to syrup and cook until transparent. Remove
spices. Skim off foam. Let stand overnight or until cold to plump fruit.
Stir occasionally. Reheat slices in syrup until boiling. Pack into hot
jars to within 1/2 inch of top. Wipe tops of jars clean and seal. Process
for 15 minutes in boiling water deep enough to cover the lids by at least
1 inch.
SOURCE: CDKitchen Digest
Posted By: "Sandy U." <[email hidden]>
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