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LOCATION: Recipes >> Preserving >> Watermelon rind preserves

Print this Recipe    Watermelon rind preserves

1 1/2 quarts prepared watermelon rind
4 Tablespoons salt
2 quarts cold water
1 T. ginger
4 cups sugar
1/4 cup lemon juice
1 1/2 quarts water
1/2 cup thinly sliced lemon (about 1 lemon)

To prepare watermelon rind: Trim green skin and pink flesh from
thick watermelon rind; cut into 1 inch pieces. Disslove salt in 2
quarts water and pour over rind. Let stand 5 to 6 hours. Drain; rinse;
and drain again. Cover with cold water and let stand 30 minutes. Drain.
Sprinklle ginger over the rind; cover with water; and cook until fork
tender. Drain.
Combine sugar, lemon juice and 1 1/2 quarts water in a large sauce
pot. Boil five minutes; add rind and boil gently for 30 minutes or
until syrup thickens. Add sliced lemon and cook until the melon rind is
transparent. Pack hot into hot jars, leaving 1/4 inch head space.
Remove air bubbles. Adjust caps. Process 20 minutes in boiling water
bath. Yield: about 6 half pints.

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