Watermelon Rind Preserves (3) Collection
old southern watermelon rind preserves 
watermelon rind preserves 
rind preserves 
 
 
old southern watermelon rind preserves tampa tribune 
 
6 cup  watermelon rind, diced
4-1/2 cup  sugar
1   lemon, sliced thinly, then seeded
1 tsp  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 quart  prepared watermelon rind
4 Tbsp  salt
2 quart  cold water
1 Tbsp  ginger
4 cup  sugar
1/8 cup  lemon juice
1-1/2 quart  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 lb.  (11 cups of watermelon rind)
9 cup  sugar
  pickling lime
4   lemons, sliced thin
4 tsp  stick cinnamon
4 tsp  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." <sandy...@tampabay.rr.com> 
from ann in fla 
 
 
 
-- 
 
 
(ID: 2227) Mirror: rec.food.recipes: Thu, Jun 23, 2005


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