Top-ranked recipe named "Grandmothers Watermelon Rind Preserves"
Try this Grandmothers Watermelon Rind Preserves recipe, or contribute your own. "Lemon" and "Sauces" are two tags used to describe Grandmothers Watermelon Rind Preserves.
The texture of these preserves is firm and thick and the taste redolent with spices. Underripe melons are a good choice for this recipe because the rinds are particularly firm. Skin the rind and scrape it clean of any red flesh. Cut the rind into half-inch cubes. Soak overnight in a solution of 1 gallon water and 1/2 cup salt. Drain rind and cook in fresh water for about 50 minutes, or until just tender when pierced with a fork. Drain well and set aside. To make the syrup, combine the remaining ingredients in a pan large enough to hold all the rind. Bring to a boil and cook for 5 minutes. Add rind and cook until it turns transparent, about 30 minutes. Pack into clean glass jars, cover with hot syrup and seal. Store in the refrigerator for up to 3 months. Uses: This makes a wonderful condiment to serve with East Indian curries or any other hot and spicy dish. Makes 2 to 3 pints. PER TABLESPOON: 35 calories, 0 g protein, 9 g carbohydrate, 0 g fat, 0 mg cholesterol, 0 mg sodium, 0 g fiber, From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91. Posted by Stephen Ceideburg
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