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.
OLD SOUTHERN WATERMELON RIND PRESERVES
A classic southern recipe (and a great way to use up watermelon rinds). A simple simmer in a sugar mixture creates tender preserves that can be used in a variety of ways.
Provided by snoleppard42
Time 5h
Yield 6 half-pints
Number Of Ingredients 4
Steps:
- Peel green skin off the watermelon, but leave a little of the red pulp on rind. Cut into 1-inch slices, then slice into 1-inch cubes. Place rind in a large pot and cover with the sugar until the fruit doesn't show. Cover with plastic wrap; refrigerate overnight. Place pot on stove and add lemon slices and allspice, if desired. Boil whole mixture until rind is clear, about 2 hours. Pack into clean, hot jars. Wipe rims and screw on lids. Process 10 minutes in boiling water deep enough to cover lids by at least 1 inch. Serve the preserves on buttered toast, if desired. NOTE: After cutting watermelon, save the rind in the refrigerator until you are ready to prepare the preserves.
Nutrition Facts :
SPICY WATERMELON
This Latino dish makes a refreshing summer snack with a surprising combination of flavors! Children love it.
Provided by feverdream
Categories Salad Fruit Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl.
- Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 12.8 g, Fat 0.4 g, Fiber 0.9 g, Protein 1.1 g, Sodium 296.3 mg, Sugar 9.6 g
WATERMELON RIND JAM (CANDIED WATERMELON RIND)
What to do with watermelon rind or peel? Aromatic and sweet watermelon rind jam or candied watermelon rind.
Provided by Adina
Categories Preserves and Canning Recipes
Time 2h10m
Number Of Ingredients 5
Steps:
- Remove the red flesh of the watermelon, leaving only one very thin layer of red flesh attached to the rind, about 2 mm/ 0.08 inches. Remove the green skin of the watermelon completely.
- Chop the watermelon rind into even pieces of about 3-4 cm/ 1.2-1.6 inches. You should weigh the watermelon rind now and prepare more if necessary.
- Place 1 liter/ 34 oz/ 4.2 cups water and the vinegar in a pot with a diameter of approximately 23 cm/ 9 inches and a height of 14 cm/ 5.5 inches (*See the marked paragraph above).
- Bring to a boil, add the watermelon rind and let cook for about an hour or a bit more until the rind pieces are glossy and somehow transparent. It is a necessary step, the vinegar will help the watermelon rind pieces hold their shape and not get soggy.
- Drain in a sieve, refresh with cold water and, when cool enough to handle, press with your hand to remove more of the excess water.
- Weigh the watermelon rind again. You should have more or less 500 g/ 1.1 lbs cooked rind. Set aside.
- Measure the sugar, you should use the same amount of sugar as you have of cooked watermelon rind, so about 500 g/ 1.1 lbs.
- Place the sugar in the rinsed pot you used before. Add 250 ml/ 8.5 oz/ 1 cup water to the sugar and turn on the heat. Stir to dissolve the sugar. When the syrup comes to a boil, add the watermelon rind and the lemon juice.
- Cook until a light syrup forms, it took me exactly 38 minutes, but as I have mentioned above, the cooking time depends on the size of the pot as well. I used a soup pot with a diameter of 23 cm/ 9 inches and a height of 14 cm/ 5.5 inches.
- If your pot has a similar size the time should be OK, if your pot is wider the cooking time will probably be shorter, if your pot is narrower the cooking time will probably be a bit longer. The finished syrup should be light in color and have more or less the consistency of clear honey.
- Place the jam into the sterilized jars and seal well. Keep in a dark cool place. If the jars are sterilized and well-sealed the jam should be good for a very long time.
Nutrition Facts : ServingSize 1 small jar, Calories 747 kcal, Carbohydrate 191 g, Protein 2 g, Fat 1 g, Sodium 6 mg, Fiber 2 g, Sugar 185 g
WATERMELON RIND PRESERVES
Every summer my beautiful mother would make watermelon Rind Preserves and they were so wonderful, especially with one of her homemade buttermilk biscuits. I have been looking for her recipe for a long time and could never find it, but this recipe is very close. I haven't tried it yet but I have a watermelon in my refrigerator...
Provided by Linda Griffith
Categories Jams & Jellies
Time 14h20m
Number Of Ingredients 10
Steps:
- 1. 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.
PAN-FRIED WATERMELON
I hate to waste anything, so when my watermelon vines with melons on them were dying, I took unripe small melons, washed, partly peeled, sliced, and cooked them in butter, of course! The result was surprising, indeed. It is a wonderful addition to any dish, breakfast eggs, lunch, or dinner. A sweet, very juicy flavor similar to zucchini. Loved it.
Provided by Theresa Waldron
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Melt butter in a large skillet over medium-high heat. Cook watermelon slices in melted butter until browned, 5 to 7 minutes per side. Season with salt and pepper to serve.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 25.7 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 23.9 mg, Sugar 21.1 g
ROSY WATERMELON RIND PRESERVES
A little bit different recipe that is my favorite. These take a little time but are soooo worth it. From a Farm Journal magazine years ago. These should set for at least six weeks (or more) before eating.
Provided by Aroostook
Categories Melons
Time 12h30m
Yield 9 pints, 60 serving(s)
Number Of Ingredients 9
Steps:
- Remove rind from watermelon.
- Peel off outside skin.
- Cut rinds into three inch strips (about 12 cups).
- Place strips in large jar and cover with cold water.
- Add the cup of salt.
- Let stand overnight.
- Drain off all the water.
- Place watermelon rind in 2 quarts of fresh water in a large sauce pan.
- Boil 10 minutes and then strain.
- In a 6 quart kettle bring vinegar, cherry juice and sugar to a boil.
- Add ground cloves and ground cinnamon.
- Spiced cooked rind with cloves.
- Drop cooked rind into hot syrup and cook until syrup is thickened.
- Add a piece of cinnamon stick into hot pint jars.
- Fill with boiling hot preserves and syrup.
- Adjust lids.
- Process in a boiling hot water bath (212F) for 15 minutes.
- Remove jars and let cool in a draft free area.
- Makes 8-10 pints.
Nutrition Facts : Calories 186.1, Fat 0.2, Sodium 1888.5, Carbohydrate 47.1, Fiber 0.5, Sugar 45.6, Protein 0.6
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