Watermelon Rind Candy

Brining the Rind: In a large, enameled stockpot, bring the water and salt to a vigorous boil over high heat. Add the watermelon rinds, return to a boil, and cook for 20 minutes. This step helps to soften the rinds and draw out excess moisture. Drain thoroughly and set aside. (Time: 30 minutes)

First Syrup Infusion: Add 6 cups of sugar and the cider vinegar to the stockpot. Bring to a boil, stirring until the sugar is completely dissolved. Remove from the heat, return the drained rinds to the pot, cover, and let stand overnight. This allows the rinds to begin absorbing the sweet and tangy syrup. (Time: 10 minutes + Overnight)

Subsequent Syrup Infusions (Days 2-9): Each day for the next eight days, repeat the following process: Transfer the rinds to a clean bowl using a slotted spoon, reserving the syrup in the stockpot. Heat the syrup over high heat, adding sugar as follows: Day 2: 4 cups sugar; Day 3: 2 cups sugar; Days 4-9: 2 cups sugar each day. Bring the syrup to a boil until the sugar has dissolved. Remove from heat, return the rinds to the pot, cover, and let stand overnight. This gradual sweetening process ensures the rinds become fully saturated and candied. (Time: 20 minutes each day + Overnight)

Preparing for Canning (Day 10): Inspect fourteen 1-pint canning jars for any cracks or chips. Check the rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm, soapy water. Sterilize the jars, rings, and lids by boiling them in water for 10 minutes; keep them immersed in simmering water until the watermelon rinds are ready to be packed. (Time: 30 minutes)

Packing the Jars: Pack the candied rinds into the sterilized jars, ensuring there are no large air pockets on the sides. Add 2 cloves and 1 cinnamon stick to each jar for added flavor and visual appeal. (Time: 30 minutes)

Sealing and Processing: Return the syrup to a boil. Carefully fill each jar with the hot syrup, leaving 1/4 inch of headspace at the top. Run a clean knife or thin spatula around the insides of the jars to release any trapped air bubbles. Wipe the rims clean with a moist paper towel to remove any residue. Top with lids and screw rings on tightly, but not too forcefully. (Time: 20 minutes)

Water Bath Processing: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are spaced at least 2 inches apart. Add more boiling water if needed to cover the jars by at least 2 inches. Bring the water to a rolling boil, cover the pot, and process for 10 to 15 minutes, depending on your altitude. (Time: 30 minutes)

Cooling and Sealing Verification: Remove the pot from the heat and let the jars stand in the water for 2 hours. Carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, several inches apart, until completely cool. After cooling, press the center of each lid with a finger to ensure it does not move up or down, indicating a proper seal. Remove the rings for storage. (Time: 2 hours + Cooling)

Storage: Store the sealed jars in a cool, dark place for at least 2 weeks before opening. This allows the flavors to fully meld and develop. Once opened, refrigerate any remaining candy. (Time: 2 weeks)