Watermelon Preserves
- Cantaloupes, peeled & sliced
- Brine
- Watermelon rinds
- Sugar
- Juice of 12 lemons
- Rind of 12 lemons, grated
Throw the sliced cantaloupes into the brine together with the thickest watermelon rinds, peeling off the outside skin. When you have enough, weigh them and throw them in fresh water. Change the water daily until the salt is extracted.
Boil in a preserving kettle until soft enough to pierce with a straw.
Make a syrup, allowing 1 pound of sugar for each pound of fruit. When it boils, place the rind in and simmer steadily until the rind is transparent and the syrup thick. When cool, add the lemon juice and grated rind. Let it stand in a bowl for a few days.
Strain the syrup, which will have become thin. Boil it again and pour atop the rind.
Put the preserves in glass jars with screw tops.
Boil in a preserving kettle until soft enough to pierce with a straw.
Make a syrup, allowing 1 pound of sugar for each pound of fruit. When it boils, place the rind in and simmer steadily until the rind is transparent and the syrup thick. When cool, add the lemon juice and grated rind. Let it stand in a bowl for a few days.
Strain the syrup, which will have become thin. Boil it again and pour atop the rind.
Put the preserves in glass jars with screw tops.
Submitted by Feb 7, 2010
15 min
30 min
45 min