Watermelon Rind Preserves

Gather

Ingredients

• 1-1/2 quarts trimmed watermelon rind pieces
• 4 tablespoons salt
• 2 quarts cold water
• 1 tablespoon ground ginger
• 4 cups granulated sugar
• 1/4 cup lemon juice
• 7 cups water
• 1 thinly sliced lemon (optional)

Preserve

Instructions

1. 01

   Remove every trace of green skin and pink flesh, then cut the thick white rind into 1-inch pieces.

2. 02

   Make a brine by dissolving the salt in 2 quarts of cold water. Submerge the rind and refrigerate it for 5 to 6 hours.

3. 03

   After brining, drain and rinse the rind, then drain once more. Soak it in cold water for 30 minutes and drain.

4. 04

   Dust the rind with ginger, add fresh water to cover, and cook until a fork slips in easily; drain.

5. 05

   Sterilize the canning jars before filling. In a pot, mix the sugar and lemon juice with 7 cups water and boil for 5 minutes.

6. 06

   Put the drained rind into the syrup and maintain a gentle boil for 30 minutes. If using lemon slices, add them now, then continue cooking until the rind turns clear.

7. 07

   Transfer the hot preserves to hot jars, leaving 1/4 inch of headspace. Clean the rims, then fit the lids and bands.

8. 08

   Use the tested boiling-water process: 5 minutes (base time).
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