Best Candied Watermelon Rind Recipes
CANDIED WATERMELON RIND
Who knew the often tossed rind of your favourite Summer fruit could make delectable candy to enjoy all year 'round? Exotic spice flavour from cardamom and Szechuan peppercorns make these a truly unique sweet treat - perfect to eat out of the jar or use in baking like candied ginger! Adapted from http://www.notquitenigella.com/2012/02/06/slatko-watermelon-rind-jam/. NI includes all the syrup, although you won't eat it all.
Provided by YummySmellsca
Categories Candy
Time 7h
Yield 2 cups, 32 serving(s)
Number Of Ingredients 8
Steps:
- Place watermelon rind in a deep pot and add the sugar.
- Cover and let stand at room temperature overnight (at least 4 hours) to macerate.
- In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar.
- Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done.
- Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid.
- While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you're keeping it in the fridge, skip this part!).
Nutrition Facts : Calories 51.5, Sodium 0.2, Carbohydrate 12.8, Fiber 0.1, Sugar 12.6
CANDIED WATERMELON RIND
My mother made the best! As my dad use to say - I may not be the best but I am a close second! Mother would go to the local (country) grocers and get the unsalable watermelons (can't do this any more sadly). She would give these as gift (along with any jellys she might have made) to any one who came to help at the house. I...
Provided by Joey Urey
Categories Jams & Jellies
Number Of Ingredients 8
Steps:
- 1. Day 1. Pare watermelon rind removing the green and red cutting into 1/2 x 1-1/2 pieces. (make pieces uniform) Mix 1/2 cup salt with 2 quarts water and soak rind overnight at room temp.
- 2. Day 2. Drain and rinse well. Drain again. Cook rind in fresh water until just tender. Drain. Combine vinegar, and spices and sugar. Boil for 5 minutes. Add rind and boil until rind is clear. Remove from heat and let stand overnight. (at room temp)
- 3. Day 3. Drain syrup and boil for 5 minutes. Pour over rind and let stand overnight. (at room temp)
- 4. Day 4. Repeat day 3 until syrup is desired consistency
- 5. Final Day. Bring rind and syrup to full boil. Remove from heat and pack into jars and seal.
- 6. I usually bottle on day 5. Some recipes call for adding 2 cups of water into the recipe at day 2 with the vinegar, sugar and spices. I personally think the syrup is too thin. But try both and see what you prefer. Most of all, enjoy! You can also find Pickled Watermelon rind in "from Amish and Mennonite Kitchens" by Phyllis Pellman Good and Rachel Thomas Pellman.
- 7. TO PUT UP: I put my jars into a roasting pan with boiling water. After putting watermelon in jars and sealing (lids heated) I turn the jars over for 5 minutes. Then turn right side up and you will hear the "pop" when they seal
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