Recipes, Hints and Cures
Watermelon Rind Preserves
This old-time, always delicious and ever-popular preserve is really so easy to do, it is surprising more housewives do not take the trouble to make it. And it is so inexpensive too, being made from the part of the watermelon that is always discarded.
Just save the rind of the next watermelon you have and put up a few jars from this simple recipe. Cut away all the green rind and the pink pulp of the watermelon, saving only the white rind. Cut this into little cubes, cover with hot water and parboil until you can pierce each piece with a fork, but do not let it get too soft.
While the rind is parboiling, make a syrup of three and a half pounds of sugar, a pint of vinegar, half a teaspoonful of oil of cloves and the same quantity of oil of cinnamon. (This is the quantity of syrup to make for seven pounds of fruit.) When the rind is done, drain off the water in which it was cooked.
Meanwhile, bring the syrup to a boil and pour it over the rind. Let it stand in the preserving kettle all night. Next morning drain off the syrup, reheat and pour back over the fruit. Do this for three mornings, then on the third morning heat both rind and syrup, pour in jars and seal. The oil of the spices makes the rind very clear and attractive.
Author Unknown
A clipping from an old newspaper, early 1920s.
Note: We haven't tested this recipe and do not guarantee results.
It is provided for entertainment purposes only
