Citron Preserve Red Seeded Watermelon Recipes

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WATERMELON PRESERVES



Watermelon Preserves image

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

2 pounds watermelon
3 cups white sugar
3 lemons - rinsed, sliced and seeded

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

CITRON PRESERVE (RED SEEDED WATERMELON)



Citron Preserve (Red Seeded Watermelon) image

This is a very old recipe. It comes from the red seeded watermelon which flesh is not edible raw, but was used for making a preserve used in sweetmeats, fruitcakes, cookies and puddings in the early 1600 to 1700's! I use it in my mincemeat which I will post next. You can get the seeds from most heirloom seed suppliers. We purchased ours from Sturbridge Village, Mass. many years ago and we just save seeds from each crop.

Provided by Dana Ramsey @DRamsey

Categories     Jams & Jellies

Number Of Ingredients 5

3 pound(s) of fruit (6 cups of the watermelon flesh)
1 pound(s) of sugar (2 cups)
3 - lemon (squeeze the juice and use the rind grated
3 ounce(s) preserved ginger
3 quart(s) water (plus extra for processing time)

Steps:

  • Okay this is the fun part (not) you will need to cut your melon in quarters and remove the seeds. This is the time consuming part! Save the seeds to replant next year. Cut into 1 inch cubes.
  • Next you will need to cover the fruit with a weak brin of 3 teaspoons of salt to 3 quarts of water and let stand over night.
  • Next Day - Drain the fruit and place on low heat, adding the sugar, lemon and ginger, add enough water to incorporate the sugar and spice, you will then need to add a little water from time to time to keep it from burning. Bring slowly to a boil and cook until the fruit is transparent and tender without letting it get mushy. The syrup should be slightly thick. Pour into sterlized jars and seal.
  • This is a time consuming recipe but it is well worth it to have your own citron!
  • Note: If you are a working person, save this recipe for the weekend! Trust me I learned the hard way:)!
  • Hearth Method: Follow Modern Method but Cook in a kettle over a moderate fire.

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