Watermelon Rind Preserves – I made this using the Indiana watermelon rinds I had after cutting up the fruit yesterday. I now have 15 jars of watermelon rind preserves. I will be giving it a try on my morning toast tomorrow!
I substituted 4 cups of splenda for part of the sugar, and added one package of geletin (to help the preserves thicken) since I lowered the sugar content. I also used my immersion blender to puree the rinds so that what I have is a spreadable preseve rather than chunky preserves. There are still some chunks, just not as much as one would have had I not pureed them.
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)
- 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.