Best 3 Watermelon Rind Preserves Recipes
**Embark on a Culinary Journey with Watermelon Rind Preserves: A Medley of Sweet and Savory Delights**
Watermelon rind preserves, a hidden culinary gem, are poised to tantalize your taste buds with their symphony of flavors. This versatile ingredient, often overlooked, transforms into a delectable treat when paired with the right ingredients and techniques. Our curated collection of recipes unveils the diverse culinary possibilities of watermelon rind preserves, ranging from sweet and tangy to savory and spicy. Dive into the realm of unique and delectable preserves, perfect for elevating cheeseboards, complementing grilled meats, or simply savoring as a standalone snack. Prepare to be amazed as the humble watermelon rind takes center stage, showcasing its remarkable culinary potential.
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 ripe watermelon rinds: Select firm, deep-green rinds with no signs of damage or blemishes.
- Prepare the rinds properly: Remove the outer green skin and any remaining pink flesh from the rinds. Cut the rinds into small, uniform pieces for even cooking.
- Use a large pot or Dutch oven: As the rinds cook, they will release a lot of liquid. A large pot will prevent boil overs and ensure that the rinds have enough space to cook evenly.
- Simmer the rinds gently: Bring the rinds to a boil, then reduce the heat to low and simmer for at least 1 hour, or until the rinds are tender and translucent.
- Add sugar gradually: Stir in the sugar a little at a time, allowing it to dissolve completely before adding more. This will help prevent the preserves from crystallizing.
- Test the consistency: To check if the preserves are done, spoon a small amount onto a cold plate. If it wrinkles when you push it with your finger, the preserves are ready.
- Store the preserves properly: Pour the preserves into sterilized jars and seal them tightly. Store the jars in a cool, dark place for up to a year.
Conclusion:
Watermelon rind preserves are a delicious and versatile treat that can be enjoyed in a variety of ways. They can be spread on toast or crackers, used as a filling for pies and tarts, or even added to ice cream or yogurt. With a little time and effort, you can easily make your own watermelon rind preserves at home. So next time you have a watermelon, don't throw away the rinds! Use them to make this delicious and unique preserve.
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