Grandmother's watermelon rind preserves

2 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
1 pounds Watermelon rind
2 cups Water
2 cups Sugar
1 Lemon, sliced
1 Cinnamon stick
1 teaspoon Whole cloves

Directions

The texture of these preserves is firm and thick and the taste redolent with spices. Underripe melons are a good choice for this recipe because the rinds are particularly firm.

Skin the rind and scrape it clean of any red flesh. Cut the rind into half-inch cubes. Soak overnight in a solution of 1 gallon water and ½ cup salt.

Drain rind and cook in fresh water for about 50 minutes, or until just tender when pierced with a fork. Drain well and set aside.

To make the syrup, combine the remaining ingredients in a pan large enough to hold all the rind. Bring to a boil and cook for 5 minutes.

Add rind and cook until it turns transparent, about 30 minutes. Pack into clean glass jars, cover with hot syrup and seal. Store in the refrigerator for up to 3 months.

Uses: This makes a wonderful condiment to serve with East Indian curries or any other hot and spicy dish.

Makes 2 to 3 pints.

PER TABLESPOON: 35 calories, 0 g protein, 9 g carbohydrate, 0 g fat, 0 mg cholesterol, 0 mg sodium, 0 g fiber, From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91.

Posted by Stephen Ceideburg

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