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Watermelon Rind Preserves

Watermelong Rind Preserves

1 1/2 qts watermelon rind pieces, trimmed and cut
4 tbsp. salt
2 qts cold water
1 tbsp. ground ginger
4 c. sugar
1/4 c. lemon juice
7 c. water
1 thinly sliced lemon (opt.)

Cut pink part off of watermelon rind, then chop into 1 in. pieces. Dissolve salt in 2 qts water and pour over the watermelon rind; let stand for 5 to 6 hours in refrigerator. Drain the water off, rinse off the rind, and then drain again. Cover the rind with cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind, and then cover it with water and cook until it can be pierced with a fork. Drain.

Combine sugar, lemon juice, and 7 c. water. Boil 5 minutes; add prepared watermelon rind and boil gently for 30 minutes. Add sliced lemon and cook until the melon rind is clear.

Immediately pack hot preserves into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner.

Yield: About 6 half-pint jars

Recommended Process Time for Watermelon Rind Preserves in a Boiling Water Canner
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15

This document incorporates information from the National Center for Home Food Preservation.

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Rachel Paxton
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