Watermelon Pineapple Preserves
1 cup finely chopped, peeled watermelon rind, red flesh removed
1 cup granulated sugar
8 ounces can crushed pineapple, drained, reserve juice
1/4 cup water
1 tablespoon grated orange peel
1/8 teaspoon pumpkin pie spice or cinnamon
1 pouch (3 ounces) liquid fruit pectin
In saucepan, stir together rind, sugar, reserved juice and water.
Bring to boil over high heat, stirring constantly. Reduce heat,
simmer for 15 to 20 minutes, until rind is tender and translucent.
Stir in remaining ingredients. Increase heat, bring mixture to full
rolling boil, stirring constantly. Boil 1 minute, stirring constantly.
Ladle into jars, cover. Let stand at room temperature 24 hour to
set. Store preserves in refrigerator for up to 3 weeks. Makes about
Note: Do not double recipe, mixture may not set.