Rating: 4 stars 4
28 Ratings
  • 5 star values: 13
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

This is an old recipe. Select melons with thick rinds. You will need to check with your local extension office for processing times.

Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
8 hrs
total:
9 hrs 15 mins
Servings:
64
Yield:
4 pints
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel off the green part of the watermelon rind, and slice into 2 inch pieces. Soak the rind in a solution of 1 gallon water and 1/2 cup salt overnight.

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  • Remove rind from the salt water, and place in a stockpot with clean water to cover. Bring to a boil over medium-high heat, and cook for about 30 minutes, or until the rind is tender. Drain.

  • In a large pot, combine the sugar, 8 cups water, and sliced lemons. Tie the cinnamon and cloves into a cheesecloth bag, and place in the pot. Bring the syrup to a boil, and boil for 5 minutes. Add the rinds, and cook until transparent. Remove spice bag. Stir in red food coloring, if using. Ladle preserves into hot sterile jars, and process to seal.

Nutrition Facts

119 calories; protein 0.2g; carbohydrates 30.3g; fat 0.1g; cholesterol 0mg; sodium 733.3mg. Full Nutrition
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