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Watermelon Rind Preserves

Yield 6 half pints


  • 1 1/2 quarts watermelon rind, peeled and cut into 1-inch cubes
  • 1/4 cup salt
  • 2 quarts cold water
  • 2 teaspoons ground ginger
  • 4 cups sugar
  • 1/4 cup lemon juice
  • 7 cups water
  • 1 lemon, thinly sliced and seeded

How to Make It

  1. Combine rind, salt, and cold water in a large glass container. Cover and let stand at room temperature 5 to 6 hours. Rinse and drain in 2 baths of cold water. Cover with cold water; let stand 30 minutes. Drain.

  2. Place rind in a flat-bottomed kettle; sprinkle with ginger, and add water to cover. Bring to a boil. Reduce heat; simmer, stirring occasionally, 15 minutes or until tender. Drain.

  3. Combine sugar, lemon juice, and 7 cups water in a stainless steel saucepan. Bring to a boil; boil 5 minutes, stirring frequently. Add rind, and boil gently 30 minutes, stirring occasionally. Add lemon slices; reduce heat, and simmer, stirring occasionally, 25 minutes or until lemon slices are tender.

  4. Ladle preserves into hot sterilized jars, leaving 1/4-inch headspace. Cover with metal lids; screw bands tight. Process in boiling-water bath 15 minutes.

Oxmoor House Homestyle Recipes