WATERMELON RIND PRESERVES OLD TIME
This is an old time recipe that my mother and grandmothers used to make pear preserves. They used whole cinnamon sticks and cloves, but I've used ground and they taste good too. I experimented with watermelon rinds and found that the basic recipe works just as good. I did cut back on the sugar, originally it calls for 2 parts fruit to 1 part sugar, which is a bit much for my liking. The end result is a syrupy sweet fruit preserve, not like the preserves that are store bought, so don't expect store bough consistency. These are good old time simplicity.
Provided by Ms. B
Time 14h
Yield 8 pints
Number Of Ingredients 8
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.
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
I remember my mother making these as a child (She never wastes anything!) This is a way to make an otherwise "garbage" item very delicious.
Provided by Bertha C.
Categories Melons
Time 7h20m
Yield 6 half pints
Number Of Ingredients 8
Steps:
- To prepare watermelon rind: Trim green skin and pink flesh from thick watermelon rind.
- Cut into 1" pices.
- Dissolve salt in 2 quarts water and pour over rind.
- Let stand 5-6 hours.
- 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 hot into hot jars, leaving 1/4" head space.
- Remove air bubbles.
- Adjust caps.
- Process 20 minutes in boiling water bath.
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.
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
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
ROSY WATERMELON RIND PRESERVES
A little bit different recipe that is my favorite. These take a little time but are soooo worth it. From a Farm Journal magazine years ago. These should set for at least six weeks (or more) before eating.
Provided by Aroostook
Categories Melons
Time 12h30m
Yield 9 pints, 60 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 186.1, Fat 0.2, Sodium 1888.5, Carbohydrate 47.1, Fiber 0.5, Sugar 45.6, Protein 0.6
WILLING WATERMELON RIND PRESERVES
I can't tell you how many times my sisters, cousins, and other island children would sit in our grandparents' watermelon field eating until we couldn't move.
Provided by Sallie Ann Robinson
Number Of Ingredients 7
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.
WATERMELON PRESERVES
A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.
Provided by Lesa Caruso
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h25m
Yield 40
Number Of Ingredients 3
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.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 16.4 g
HOMEMADE WATERMELON JELLY
I based this recipe on the followin site: (http://www.PickYourOwn.org/watermelonjelly.htm) It worked fine for me. I know that when working with pectin, especially the liquid kind, the results can be iffy. I made double batches of this jelly and both times there was no problem with it jelling. I experimented with watermelon preserves and had a lot of the red fruit left over that I couldn't eat before it went bad. This is how I used up the whole watermelon, jelly and rind preserves. This jelly is so good to me!
Provided by Ms. B
Categories < 60 Mins
Time 1h
Yield 8 half pints
Number Of Ingredients 7
Steps:
- Prepare jars and lids by boiling in water for about 10 minutes.
- Using the red part of the watermelon, remove the seeds and cube. Place in a blender or food processor and blend well. The four cups of cubed watermelon should yield 2 cups of juice/puree, add or remove juice to equal 2 cups. At this point the juice can be strained, I don't strain my juice.
- Juice lemons to get 3 tablespoons, fresh squeezed is best. Bottled is not as good tasting but will work. Add the zest of one lemon to the lemon juice, the amount of zest is approximate for a lemon, set aside. The zest can be optional, so don't worry about it if you are using bottled lemon juice.
- In a separate container mix 1/2 cup of white granulated sugar with the package of dry no sugar pectin, I use 100% Natural Sure Jell Premium Fruit Pectin (1.75 ounces per package or 4 tablespoons). Open another box, measure and add 1 tablespoon additional, mix sugar and pectin well, set aside.
- Measure out the other 3 cups of sugar in a separate container, and set it aside, close to the cooking area.
- Pour the 2 cups of watermelon juice/puree into a large stainless steel pot (Dutch Oven size). Add 3 tablespoons of lemon juice and zest to the watermelon juice.
- Stir in the sugar pectin mixture and bring to a hard boil. The heat will be on medium high to high at this point (depending on your stove). I like to use a whisk to constantly stir the mixture until it boils. Reaching the boiling stage should take between 5-10 minutes, keep stirring.
- Add the remaining 3 cups of sugar and bring back to a hard boil, stirring or whisking constantly for about 1-2 minutes. Remove from heat.
- Fill prepared jars about 1/4 inch from the top. Wipe the rim of jars and place lids and rings to the jars. Seal in prepared jars, approximately (8) 1/2 pint jars, (16) 1/4 pint jars, or (4) pint jars.
- Place filled jars in a boiling hot water bath with about 1 inch of water covering the top of the jars. If you do not have a canner use a large stock pot with a towel in the bottom. Do not let the jars touch. Boil gently for about 10 minutes. Remove jars and set away from draft to cool. I place towel lined cookie sheet in the cold oven and let the jars cool in the oven with the door closed. Make sure that the jars have sealed before storing.
- The jelly is good for about 12 months, but is best the first 6 months. The color and consistency may change the longer it is stored. Use as you would with any other jelly, this is a great icing for a yellow cake.
- Optional: If you are making several batches and you want them a little different, add whole spices (allspice, cinnamon, cloves, ginger etc.).
Nutrition Facts : Calories 383.4, Fat 0.1, Sodium 13.3, Carbohydrate 99.4, Fiber 0.9, Sugar 92.3, Protein 0.5
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