Watermelon Rind Preserves

Recipe View 15 mins Prepare the Rind: Peel off the tough green outer skin of the watermelon rind, leaving the white and pink flesh. Chop the rind into 1-inch pieces. (Approximately 15 minutes)

Recipe View 8 hrs Brine the Rind: In a large bowl or pot, combine 1 gallon of water and 1/2 cup of salt. Add the watermelon rind pieces and let them soak overnight (or for at least 8 hours) in the refrigerator. (8 hours)

Recipe View 30 mins Boil the Rind: Drain the rind and rinse it thoroughly under cold water. Place the rind in a large stockpot and cover with fresh water. Bring to a boil over medium-high heat and cook for about 30 minutes, or until the rind is tender when pierced with a fork. Drain well. (30 minutes)

Recipe View 5 mins Make the Syrup: In a large, heavy-bottomed pot, combine the sugar, 8 cups of water, and sliced lemons. Tie the crushed cinnamon stick and ground cloves in a cheesecloth bag. Add the spice bag to the pot. (5 minutes)

Recipe View 1 hrs 30 mins Simmer and Preserve: Bring the syrup to a boil over medium heat, stirring until the sugar is dissolved. Boil for 5 minutes. Add the drained watermelon rind to the syrup. Reduce heat to low and simmer gently, stirring occasionally, for 1-2 hours, or until the rind becomes translucent and the syrup thickens. (1-2 hours)

Recipe View 10 mins Finish and Jar: Remove the spice bag. If using, stir in a dash of red food coloring until you reach your desired color. Ladle the hot preserves into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath according to your local extension office's recommendations for your altitude and jar size.