Watermelon Rind Preserves Recipes

Steps:

• Trim green peel and red flesh from watermelon. Cut rind into small cubes (14-16 cups).
• Place cubed rind into stainless steel pot (Dutch oven size) and add one part sugar to two parts rind (I use little less sugar in my recipe). Let sit until sugar dissolves, a couple or hours or overnight (preferably overnight). Rind and sugar should have made its own liquid.
• Start cooking on medium, checking and stirring until it starts to boil, about 20-30 minutes.
• Add thinly sliced lemon, juice and zest of the other lemon. Stir in ground or whole spices of your choice.
• Turn down heat to low and cook on low heat until rinds are translucent, checking and stirring often (don't want the sugar to burn). (Approximately 2 1/2 to 3 1/2 hours more or less, until rinds are translucent).
• If using red food coloring, add a few drops to desired color at this point, stir well.
• Seal in prepared jars, clean jars, lids and rings placed in boiling water until ready to fill. Approximately (8) 1/2 pint jars, (16) 1/4 pint jars, or (4) pint jars.
• Immediately after filling jars I like to turn them upside down for 5-10 minutes, supposedly to help them seal.
• Optional instead of ground spices add with lemons:
• Cinnamon sticks (eight short pieces, 1 for each jar).
• Whole cloves (16-32 cloves, 2-4 for each jar).
• Grated fresh ginger (1 tablespoon).
• Red food coloring.

Steps:

• Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
• In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Steps:

• Trim green skin and pink flesh from watermelon rind; chop enough rind to yield 6 cups. In a large bowl, stir salt and 2 quarts warm water until salt is dissolved. Add 6 cups chopped rind. Cover and refrigerate 5-6 hours. Drain and rinse in cold water; drain. Cover rind with cold water and let stand 30 minutes. Drain. Transfer rind to a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer until just tender, 10-15 minutes; drain., To make preserves, in a stockpot, combine sugar, lemon juice and 7 cups water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rind. Place cinnamon, cloves and cardamom on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to stockpot. Return to a boil. Reduce heat; simmer, uncovered, until rind is clear, 30-45 minutes. Discard spice bag., Remove from heat. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with water simmering, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.

Steps:

• Remove rind from watermelon.
• Peel off outside skin.
• Cut rinds into three inch strips (about 12 cups).
• Place strips in large jar and cover with cold water.
• Add the cup of salt.
• Let stand overnight.
• Drain off all the water.
• Place watermelon rind in 2 quarts of fresh water in a large sauce pan.
• Boil 10 minutes and then strain.
• In a 6 quart kettle bring vinegar, cherry juice and sugar to a boil.
• Add ground cloves and ground cinnamon.
• Spiced cooked rind with cloves.
• Drop cooked rind into hot syrup and cook until syrup is thickened.
• Add a piece of cinnamon stick into hot pint jars.
• Fill with boiling hot preserves and syrup.
• Adjust lids.
• Process in a boiling hot water bath (212F) for 15 minutes.
• Remove jars and let cool in a draft free area.
• Makes 8-10 pints.

Steps:

• Wipe the watermelon all over with a damp cloth to remove any dirt before cutting. Working on a sturdy surface, cut the watermelon in half lengthwise. Use a large spoon or scoop to remove most of the watermelon. Leave about ¼ inch or less of the red inside the rind. Slice the rind into strips, then into pieces about ¼ inch or smaller.
• Dissolve the salt in 4 quarts of warm water, and pour it over the melon rind in a large bowl or pot. Let sit for at least 30 minutes. Drain and rinse the rind in cool water. Drain again and place the rind in a medium or large pot. Sprinkle the sugar, lemon juice and zest, and ginger over the rind, add 2 quarts of warm water, and place the pot on the stove on medium heat. Let cook, stirring occasionally to prevent sticking.
• Cook until the watermelon rind is tender and clear, 20 to 30 minutes. Let cool. Handle with care, because the hot, sticky syrup can cause a bad burn. Mash the rind with a potato masher or fork to make the preserves spreadable. Follow the steps for processing in the Notes on Preserving, boiling for 10 to 15 minutes.
• In the canning pot used for sterilizing the lids and the jars before they are filled, place enough water to cover the jars completely as it boils.
• Fill hot jars almost to the top with preserves. Wipe the rim of the jar with a cloth to be sure it is clean.
• Place lids on the hot jars containing preserves and loosely tighten. Do not tighten the lids completely.
• After the jars are filled and the lids are on, you are ready to complete the process of sealing. You may use the same canning pot you used for sterilizing or a different, sterilized pot. Begin with 3 to 4 inches of water. Let it come to a boil, and then add the jars with fruit or vegetables. Add more hot water to cover the jars. Boil for the time recommended in each recipe.
• For safety reasons, do not let the jars touch each other.
• After processing the jars of preserves in the water bath for the time indicated, remove them from the water and let them cool.