This is an old recipe. Select melons with thick rinds. You will need to check with your local extension office for processing times.
Ingredients
- watermelon rind: 4 pound (chopped)
- gallon water: 1 piece
- salt: 0.5 cup
- white sugar: 9 cups
- water: 8 cups
- cinnamon stick: 4 tsp (crushed)
- ground cloves: 4 tsp
- lemons - rinsed, sliced and: 4 piece (seeded)
- dash red food coloring: 1 piece
Metric Conversion
Stages of cooking
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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.
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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.
