Watermelon Rind Preserves

Watermelon Rind Preserves
  • PREP TIME
    30 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    9 hrs 15 mins
  • SERVING
    64 People
  • VIEWS
    84

Transform the humble watermelon rind into a shimmering, spiced jewel! These preserves offer a delightful sweet and tangy treat, perfect for spreading on toast, topping yogurt, or gifting to friends.

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DIRECTIONS

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Image Step 01
01 Step

Recipe View 15 mins Prepare the Rind: Peel off the tough green outer skin of the watermelon rind, leaving the white and pink flesh. Chop the rind into 1-inch pieces. (Approximately 15 minutes)

Image Step 02
02 Step

Recipe View 8 hrs Brine the Rind: In a large bowl or pot, combine 1 gallon of water and 1/2 cup of salt. Add the watermelon rind pieces and let them soak overnight (or for at least 8 hours) in the refrigerator. (8 hours)

Image Step 03
03 Step

Recipe View 30 mins Boil the Rind: Drain the rind and rinse it thoroughly under cold water. Place the rind in a large stockpot and cover with fresh water. Bring to a boil over medium-high heat and cook for about 30 minutes, or until the rind is tender when pierced with a fork. Drain well. (30 minutes)

Image Step 04
04 Step

Recipe View 5 mins Make the Syrup: In a large, heavy-bottomed pot, combine the sugar, 8 cups of water, and sliced lemons. Tie the crushed cinnamon stick and ground cloves in a cheesecloth bag. Add the spice bag to the pot. (5 minutes)

Image Step 05
05 Step

Recipe View 1 hrs 30 mins Simmer and Preserve: Bring the syrup to a boil over medium heat, stirring until the sugar is dissolved. Boil for 5 minutes. Add the drained watermelon rind to the syrup. Reduce heat to low and simmer gently, stirring occasionally, for 1-2 hours, or until the rind becomes translucent and the syrup thickens. (1-2 hours)

Image Step 06
06 Step

Recipe View 10 mins Finish and Jar: Remove the spice bag. If using, stir in a dash of red food coloring until you reach your desired color. Ladle the hot preserves into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath according to your local extension office's recommendations for your altitude and jar size.

For a festive touch, add a few thin slices of fresh ginger to the syrup while simmering.
Be sure to use a heavy-bottomed pot to prevent the syrup from scorching.
The cooking time may vary depending on the thickness of your watermelon rind. Adjust accordingly.
Sterilize your jars and follow proper canning procedures to ensure the preserves are shelf-stable. Check with your local extension office for processing times specific to your area.
If you don't have cheesecloth, you can add the cinnamon and cloves directly to the pot, then strain the syrup through a fine-mesh sieve after cooking.

Juana Brown

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RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 28 Ratings)
Total Reviews: (6)
  • Lee Kris

    Be careful not to overcook the rind, or it will become too soft.

  • Janiya Hoppe

    I was skeptical about using watermelon rind, but these preserves are surprisingly delicious!

  • Lilliana Mayert

    Next time, I think I'll add a bit of ginger for an extra kick.

  • Miles Reichel

    The instructions were clear and easy to follow. My preserves turned out perfectly!

  • Randall Okon

    This recipe is fantastic! My grandmother used to make these, and this brought back so many memories.

  • Mozell Roob

    Remember to check with your local extension office for canning information. They know the specifics for your altitude.

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