Watermelon Rind Preserve
- Watermelon rind, cut into pieces
- Granulated sugar
- Vine leaves
- Alum
- Egg whites, beaten
- Lemon juice
Pare off the green skin and cut the watermelon rind into pieces. Weigh the pieces of rind and allow to each pound a pound and a half of sugar. Line the kettle with green vine leaves. Put in the rind without the sugar. A layer of vine leaves must cover each layer of watermelon rind. Pour in water to cover the whole. Place a thick cloth over the kettle. Simmer the rind for 2 hours after scattering a few bits of alum over it. Spread the melon rind on a dish to cool off.
Melt the sugar, using a pint of water to a pound and a half of sugar. Mix with it some beaten egg whites. Boil and skim the sugar. When quite clear, put in the melon rind and let boil for 2 hours. Take out the melon rind and boil the syrup again and let it remain all night. The next morning, boil the syrup with lemon juice, allowing 1 lemon to a quart of syrup. When it is thick enough to hang in a drop from the point of a spoon, it is done. Put the melon rind in jars and pour the syrup over it. Be careful not to use immediately.
Citron and green lime may be preserved in the same manner, first paring off the outer skin and cutting them into quarters.
Melt the sugar, using a pint of water to a pound and a half of sugar. Mix with it some beaten egg whites. Boil and skim the sugar. When quite clear, put in the melon rind and let boil for 2 hours. Take out the melon rind and boil the syrup again and let it remain all night. The next morning, boil the syrup with lemon juice, allowing 1 lemon to a quart of syrup. When it is thick enough to hang in a drop from the point of a spoon, it is done. Put the melon rind in jars and pour the syrup over it. Be careful not to use immediately.
Citron and green lime may be preserved in the same manner, first paring off the outer skin and cutting them into quarters.
Submitted by Jun 28, 2009
9 min
240 min
249 min