WATERMELON RIND PRESERVES
Make and share this Watermelon Rind Preserves recipe from Food.com.
Provided by Mrs. Hughes
Categories Melons
Time 7h45m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Dissolve salt in 2 quarts of water.
- Pour over rind and let stand 5 to 6 hours.
- Drain, rinse and drain again.
- Cover with cold water and let stand 3 minutes.
- Drain.
- Sprinkle ginger over rind.
- Cover with water and cook until fork tender.
- Drain.
- Combine sugar, lemon juice and 7 cups water.
- Boil 5 minutes and add rind.
- Boil adn cook until rind is clear.
- Pack into hot jars, leaving 1/4-inch headspace.
- Wipe jar rims and adjust lids.
- Process 5 minutes in a boiling water bath.
Nutrition Facts : Calories 1050.5, Fat 0.2, SaturatedFat 0.1, Sodium 9327.5, Carbohydrate 273.5, Fiber 2, Sugar 267, Protein 0.7
WATERMELON RIND PRESERVES
This is an old recipe. Select melons with thick rinds. You will need to check with your local extension office for processing times.
Provided by Dave McIntyre
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 9h15m
Yield 64
Number Of Ingredients 9
Steps:
- Peel off the green part of the watermelon rind, and slice into 2 inch pieces. Soak the rind in a solution of 1 gallon water and 1/2 cup salt overnight.
- Remove rind from the salt water, and place in a stockpot with clean water to cover. Bring to a boil over medium-high heat, and cook for about 30 minutes, or until the rind is tender. Drain.
- In a large pot, combine the sugar, 8 cups water, and sliced lemons. Tie the cinnamon and cloves into a cheesecloth bag, and place in the pot. Bring the syrup to a boil, and boil for 5 minutes. Add the rinds, and cook until transparent. Remove spice bag. Stir in red food coloring, if using. Ladle preserves into hot sterile jars, and process to seal.
Nutrition Facts : Calories 118.5 calories, Carbohydrate 30.3 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 733.3 mg, Sugar 28.1 g
WATERMELON RIND PRESERVES
Steps:
- To prepare watermelon rind - trim green skin and pink flesh from thick watermelon rind; cut into 1-inch pieces. Dissolve salt in 1 quart water and pour over rind. Let stand 5 to 6 hours if salt is used. Drain; rinse and drain again. Cover with cold water and let stand 30 minutes. Drain.
- Sprinkle ginger over rind; cover with water and cook until fork-tender. Drain. Combine sugar, lemon juice and 7 cups water. Boil 5 minutes. Add rind and boil gently for 30 minutes. Add sliced lemon and cook until the melon rind is clear.
- Pack, boiling hot, into hot Ball jars, leaving 1/4 inch head space. Adjust caps. Process half pints and pints 20 minutes at 180 - 250 degrees F in hot water bath.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
WATERMELON RIND PRESERVES
This is an old-fashioned recipe and a wonderful way to reduce food waste. Watermelon rind preserves are not like traditional preserves that you buy in a grocery store. They are more like candied watermelon pieces in a cinnamon-spiced syrup. The watermelon pieces can be eaten plain or stirred into cakes and cookies, as you would use candied cherries, pineapple or citrus peel. Spoon the sweet syrup over warm buttered biscuits or stir it into hot or iced tea for sweetness. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 6 half-pints.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
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