Best Watermelon Rind Preserves Old Time Recipes

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WATERMELON RIND PRESERVES



Watermelon Rind Preserves image

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

4 pounds chopped watermelon rind
1 gallon water
½ cup salt
9 cups white sugar
8 cups water
4 teaspoons crushed cinnamon stick
4 teaspoons ground cloves
4 lemons - rinsed, sliced and seeded
1 dash red food coloring

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

OLD SOUTHERN WATERMELON RIND PRESERVES



Old Southern Watermelon Rind Preserves image

A classic southern recipe (and a great way to use up watermelon rinds). A simple simmer in a sugar mixture creates tender preserves that can be used in a variety of ways.

Provided by snoleppard42

Time 5h

Yield 6 half-pints

Number Of Ingredients 4

6 cups watermelon rind, diced
4 1/2 cups sugar
1 lemon, sliced thinly, then seeded
1 teaspoon allspice (optional)

Steps:

  • 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 until the fruit doesn't show. Cover with plastic wrap; refrigerate overnight. 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.

Nutrition Facts :

WATERMELON PRESERVES



Watermelon Preserves image

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

2 pounds watermelon
3 cups white sugar
3 lemons - rinsed, sliced and seeded

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

WATERMELON RIND PRESERVES OLD TIME



Watermelon Rind Preserves Old Time image

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

16 cups watermelon rind
5 cups sugar
1 lemon slice
1 lemon, juice and zest of
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
3 drops red food coloring (optional)

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



Watermelon Rind Preserves image

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

1-1/2 to 2 pounds watermelon rind
1/4 cup salt
2 quarts warm water
PRESERVES:
4 cups sugar
1/4 cup bottled lemon juice
7 cups water
2 cinnamon sticks (3 inches)
5 whole cloves
2 cardamom pods

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



Watermelon Rind Preserves image

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

1 1/2 quarts prepared watermelon rind
4 teaspoons salt
2 quarts cold water
1 thinly sliced lemon
1 teaspoon ground ginger
4 cups sugar
1/4 cup lemon juice
7 cups water

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.

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