Best 4 Watermelon Preserves Recipes
Discover the refreshing and unique taste of watermelon preserves, a delightful treat that captures the essence of summer. These sweet and tangy preserves are made from the ripest watermelon, carefully selected for its vibrant red flesh and juicy flavor. With just a few simple ingredients and a touch of patience, you can create this delicious homemade preserve that's perfect for spreading on toast, dolloping onto pancakes, or using as a filling for pastries. Watermelon preserves also make thoughtful gifts for friends and family who appreciate unique and flavorful culinary creations.
In this article, we'll provide you with three delectable watermelon preserves recipes, each offering a slightly different twist on this classic summertime treat. From a classic recipe that highlights the natural flavor of watermelon to a zesty version infused with lime and mint, and a spicy rendition that adds a touch of heat with ginger and chili flakes, there's a recipe here to suit every taste. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will leave your taste buds tingling with delight!
WATERMELON PRESERVES
A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.
Provided by Lesa Caruso
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h25m
Yield 40
Number Of Ingredients 3
Steps:
- Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
- In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 16.4 g
WATERMELON RIND PRESERVES
This is an old recipe. Select melons with thick rinds. You will need to check with your local extension office for processing times.
Provided by Dave McIntyre
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 9h15m
Yield 64
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 118.5 calories, Carbohydrate 30.3 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 733.3 mg, Sugar 28.1 g
WATERMELON RIND PRESERVES OLD TIME
This is an old time recipe that my mother and grandmothers used to make pear preserves. They used whole cinnamon sticks and cloves, but I've used ground and they taste good too. I experimented with watermelon rinds and found that the basic recipe works just as good. I did cut back on the sugar, originally it calls for 2 parts fruit to 1 part sugar, which is a bit much for my liking. The end result is a syrupy sweet fruit preserve, not like the preserves that are store bought, so don't expect store bough consistency. These are good old time simplicity.
Provided by Ms. B
Time 14h
Yield 8 pints
Number Of Ingredients 8
Steps:
- Trim green peel and red flesh from watermelon. Cut rind into small cubes (14-16 cups).
- Place cubed rind into stainless steel pot (Dutch oven size) and add one part sugar to two parts rind (I use little less sugar in my recipe). Let sit until sugar dissolves, a couple or hours or overnight (preferably overnight). Rind and sugar should have made its own liquid.
- Start cooking on medium, checking and stirring until it starts to boil, about 20-30 minutes.
- Add thinly sliced lemon, juice and zest of the other lemon. Stir in ground or whole spices of your choice.
- Turn down heat to low and cook on low heat until rinds are translucent, checking and stirring often (don't want the sugar to burn). (Approximately 2 1/2 to 3 1/2 hours more or less, until rinds are translucent).
- If using red food coloring, add a few drops to desired color at this point, stir well.
- Seal in prepared jars, clean jars, lids and rings placed in boiling water until ready to fill. Approximately (8) 1/2 pint jars, (16) 1/4 pint jars, or (4) pint jars.
- Immediately after filling jars I like to turn them upside down for 5-10 minutes, supposedly to help them seal.
- Optional instead of ground spices add with lemons:
- Cinnamon sticks (eight short pieces, 1 for each jar).
- Whole cloves (16-32 cloves, 2-4 for each jar).
- Grated fresh ginger (1 tablespoon).
- Red food coloring.
WATERMELON RIND PRESERVES
I remember my mother making these as a child (She never wastes anything!) This is a way to make an otherwise "garbage" item very delicious.
Provided by Bertha C.
Categories Melons
Time 7h20m
Yield 6 half pints
Number Of Ingredients 8
Steps:
- To prepare watermelon rind: Trim green skin and pink flesh from thick watermelon rind.
- Cut into 1" pices.
- Dissolve salt in 2 quarts water and pour over rind.
- Let stand 5-6 hours.
- Drain; rinse and drain again.
- Cover with cold water and let stand 30 minutes.
- Drain.
- Sprinkle ginger over rind; cover with water and cook until fork-tender.
- Drain.
- Combine sugar, lemon juice and 7 cups water.
- Boil 5 minutes; add rind and boil gently for 30 minutes.
- Add sliced lemon and cook until the melon rind is clear.
- Pack hot into hot jars, leaving 1/4" head space.
- Remove air bubbles.
- Adjust caps.
- Process 20 minutes in boiling water bath.
Tips:
- Choose a ripe, juicy watermelon for the best flavor.
- Cut the watermelon into small pieces to make it easier to cook.
- Use a large pot or Dutch oven to cook the watermelon preserves, as they will expand as they cook.
- Stir the preserves frequently to prevent them from sticking to the bottom of the pot.
- Let the preserves cool completely before storing them in jars.
Conclusion:
Watermelon preserves are a delicious and versatile treat that can be enjoyed in many different ways. They can be spread on toast or crackers, used as a topping for yogurt or ice cream, or even added to cocktails. With a little time and effort, you can easily make your own watermelon preserves at home. So next time you have a ripe watermelon, give this recipe a try!
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