CRAZYCOOKER
New member
Prep Time: 30 Min Cook Time: 45 Min Ready In: 9 Hrs 15 Mi
"This is an old recipe. Select melons with thick rinds. You will need to check with your local extension office for processing times."
Ingredients
* 4 pounds chopped watermelon rind
* 1 gallon water
* 1/2 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 (optional)
64
Directions
1. 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.
2. 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.
3. 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.
"This is an old recipe. Select melons with thick rinds. You will need to check with your local extension office for processing times."
Ingredients
* 4 pounds chopped watermelon rind
* 1 gallon water
* 1/2 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 (optional)
64
Directions
1. 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.
2. 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.
3. 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.
