Watermelon Rind Preserves



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  • 1 1/2 quarts trimmed and cut watermelon rind pieces
  • 4 tablespoons salt
  • 2 quarts cold water
  • 1 tablespoon ground ginger
  • 4 cups sugar
  • 1/4 cup lemon juice
  • 7 cups water
  • 1 thinly sliced lemon (optional)
Yield: About 6 half-pint jars
 
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
 
Procedure:
 
To Prepare Watermelon Rind – Trim green skin and pink flesh from thick watermelon rind; cut into 1 inch pieces. Dissolve salt in 2 quarts water and pour over rind; let stand for 5 to 6 hours in refrigerator. 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.
 
To Make Preserves - Sterilize canning jars. Combine sugar, lemon juice and 7 cups water. Boil 5 minutes; add prepared watermelon rind and boil gently for 30 minutes. Add sliced lemon and cook until the melon rind is clear. Pack hot preserves into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
 
Table 1. Recommended process time for Watermelon Rind Preserves in a boiling water canner.
 
Process Time at Altitudes of
Style of Pack
Jar Size
0 - 1,000 ft
1,001 - 6,000 ft
Above 6,000 ft
Hot
Half-pints
or Pints
5 min
10
15

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