Saturday, May 28, 2011

Watermelon Rind Preserve

2 lbs. watermelon rind
2 Tbsp. salt
2 c. sugar
2 lemons
2 Tbsp. powdered ginger

Pare off the outer rind of the watermelon and remove all trace of the pink flesh. Cut the rind into cubes, place it in a bowl, and cover with the salt and 2 quarts of water. Let stand overnight. In the morning, drain the watermelon rind, rinse well with cold water, and drain again. Put in a saucepan with just enough boiling water to cover. Cook for 15 minutes, making sure the water doesn't all boil away, causing sticking. Add the sugar and 8 c. more water. Bring to a boil and cook 5 minutes, then add the lemons, very thinly sliced, and the ginger. Cook until the rind is translucent and the syrup thickens, about 30 minutes longer. Ladle into hot sterilized jars, leaving 1/4 inch head space. Use a nonmetallic spatula to eliminate air bubbles. Wipe the rims clean, put the lids in place, and tighten down. Let cool completely. Check the seals, label, and store in a cool, dry place.

Yield: 3 cups

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