Watermelon Rind Jam Candied Watermelon Rind Recipes

WATERMELON RIND JAM

Steps:

• The first step is to peel off the tough green skin, chop up the white remains with some of the pink still on it.
• In a stainless steel saucepan (or Dutch oven), add the rinds, apple pieces, sugar, lemon juice, and vanilla. Bring to a boil. Stir until the sugar dissolves. Lower heat and stir until the rind is tender and translucent (could take up 60-120 minutes...mine took about 1 hour).
• When it is translucent, remove from heat. Let cool down and carefully emulsify.
• Carefully spoon the jam into sterilized jars. Apply lids jars.
• Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
• Process in boiling water bath for 10 minutes.
• Carefully remove jars using tongs. Use potholders to tighten the lids. Place jars on a rack upside-down and let them cool. When they've cooled down, store them in the refrigerator. The jam should keep unopened for several months.

WATERMELON RIND PRESERVES

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.

WATERMELON JAM - EASY AND FOOLPROOF!

Steps:

• Put pureed watermelon, lemon juice and sugar in a pot. Bring to a rolling boil, then reduce heat to simmer.
• Add the pectin and whisk it with a handheld whisk or a fork immediately, so it dissolves without clumping.
• Bring the watermelon jam to a boil again, then reduce heat to simmer and simmer, stirring every minute, for 20 minutes.
• Pour the watermelon jar into a mason jar. This watermelon jam will set completely once it's cooled.
• This watermelon jam can be canned, or you can simply store it in a refrigerator (it will stay fresh in a refrigerator for up to 1 month).

WATERMELON RIND CANDY

Steps:

• Bring the water and salt to a boil in a large, enamel stockpot over high heat. Add the watermelon rinds, and return to a boil. Cook for 20 minutes, then drain the rinds in a colander. Bring the vinegar to a boil with 6 cups of sugar. Remove from the heat, stir in the watermelon rinds, cover, and let stand overnight.
• The following day, remove the rinds from the syrup using a slotted spoon, and place them into a clean bowl. Set the stockpot onto the stove over high heat, add 4 cups of sugar, and return the syrup to a boil. Once the sugar has dissolved, remove the stockpot from the heat, and stir in the watermelon rinds, cover, and let stand overnight.
• On day 3, repeat the process above, using only 2 cups of sugar: remove the rinds from the syrup using a slotted spoon, and place them into a clean bowl. Set the stockpot onto the stove over high heat, add 2 cups of sugar, and return the syrup to a boil. Once the sugar has dissolved, remove the stockpot from the heat, and stir in the watermelon rinds, cover, and let stand overnight. Repeat step 3 every day for 6 more days.
• On day 10, sterilize the canning jars, rings and lids in boiling water. Pack the watermelon rinds into sterilized jars, making sure there are no spaces or air pockets on the sides. Add two cloves and one cinnamon stick to each jar. Return the syrup to a boil, and fill the jars to within 1/4 inch of the top. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, cover the pot, and process for 10 to 15 minutes. Remove the stockpot from the heat, and let the jars stand in the water for 2 hours off of the heat.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for 2 weeks before opening.

CANDIED WATERMELON RIND

Steps:

• Place watermelon rind in a deep pot and add the sugar.
• Cover and let stand at room temperature overnight (at least 4 hours) to macerate.
• In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar.
• Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done.
• Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid.
• While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you're keeping it in the fridge, skip this part!).

WATERMELON RIND JAM (CANDIED WATERMELON RIND)

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.

WATERMELON RIND JAM

Steps:

• Remove and set aside the red flesh from the watermelon, leaving about one centimeter of rind.
• Remove the dark green outer rind with a sharp knife or peeler.
• Cut the light green rind and the red pulp into bite-size pieces.
• Add two liters of water and 200 ml of apple cider vinegar. Bring to a boil and let everything cook on medium heat for about 2 hours.
• Pour the rind mixture into a glass bowl and chill with cold water.
• When cooled, put the rind mixture back into the pot. Add half a liter of water, the juice of one lemon, a kile of jam sugar and a packet of vanilla sugar. Cook everything until the mixture has thicked.
• Puree the mixture partially or completely according to your desire.
• Pour the hot jam into sterilized jars. Close the jam jars and turn them upside down for 5 minutes. Leave the jam jars in a kitchen towel for half a day.

WATERMELON RIND CANDY

Steps:

• Place the strips of watermelon rind in a saucepan and cover with hot water. Bring to a boil over medium-high heat. Let cook at a boil for 5 minutes. Drain the rinds well and let them cool. Meanwhile, combine 1 quart of water with the salt in a glass or plastic bowl. Mix well. When the watermelon rinds are cool, place them in the salt bring. Cover the bowl and let the rinds sit in the brine for at least 6 hours. Drain the brine and rinse the rinds several times in fresh water. Place the rinds in a saucepan and cover with fresh water. Bring to a boil over medium-high heat and cook, stirring occasionally, until the watermelon rinds are tender. In another saucepan, combine the sugar, lemon peel, and the remaining water. Bring to a boil over medium-high heat. Cook until the mixture reaches softball stage, about 235 degrees F on a candy thermometer. Add the rinsed rind to the sugar mixture. Cook at a simmer, stirring frequently, until the rind is clear and the syrup forms long threads when drizzled from a spoon. Remove the rind from the sugar mixture and let drain on a rack over waxed paper. Place sugar in a shallow bowl. Dredge the rinds in the sugar, coating completely. Shake off any excess sugar. Place the rinds on a rack to cool and dry. When dry, store the watermelon candy in an airtight container.

WATERMELON RIND JAM

Steps:

• Cut rind into 1/3-inch strips. Cover in cold water and bring to a quick boil. Reduce heat, and let simmer slowly until transparent, about 30 minutes.
• Drain, and reserve 1 1/2 cups of liquid.
• In a heavy pot, completely dissolve sugar in reserved liquid. Add honey and lemon peel, and bring to a boil, skimming as needed. Add drained rind and seeds and boil gently over medium heat, for 15 minutes. Remove from heat, cover, and set aside overnight.
• Boil again over medium heat, until syrup thickens, about 15 minutes. Test for doneness.
• Add lemon juice and mastic or cardamom 5 minutes before jam is done. Let jam cool completely then store in a sterilized jar.

WATERMELON RIND PRESERVES

Steps:

• Trim green skin and pink flesh from watermelon rind; chop enough rind to yield 6 cups. In a large bowl, stir salt and 2 quarts warm water until salt is dissolved. Add 6 cups chopped rind. Cover and refrigerate 5-6 hours. Drain and rinse in cold water; drain. Cover rind with cold water and let stand 30 minutes. Drain. Transfer rind to a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer until just tender, 10-15 minutes; drain., To make preserves, in a stockpot, combine sugar, lemon juice and 7 cups water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rind. Place cinnamon, cloves and cardamom on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to stockpot. Return to a boil. Reduce heat; simmer, uncovered, until rind is clear, 30-45 minutes. Discard spice bag., Remove from heat. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with water simmering, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.

CANDIED WATERMELON RIND

Steps:

• 1. Day 1. Pare watermelon rind removing the green and red cutting into 1/2 x 1-1/2 pieces. (make pieces uniform) Mix 1/2 cup salt with 2 quarts water and soak rind overnight at room temp.
• 2. Day 2. Drain and rinse well. Drain again. Cook rind in fresh water until just tender. Drain. Combine vinegar, and spices and sugar. Boil for 5 minutes. Add rind and boil until rind is clear. Remove from heat and let stand overnight. (at room temp)
• 3. Day 3. Drain syrup and boil for 5 minutes. Pour over rind and let stand overnight. (at room temp)
• 4. Day 4. Repeat day 3 until syrup is desired consistency
• 5. Final Day. Bring rind and syrup to full boil. Remove from heat and pack into jars and seal.
• 6. I usually bottle on day 5. Some recipes call for adding 2 cups of water into the recipe at day 2 with the vinegar, sugar and spices. I personally think the syrup is too thin. But try both and see what you prefer. Most of all, enjoy! You can also find Pickled Watermelon rind in "from Amish and Mennonite Kitchens" by Phyllis Pellman Good and Rachel Thomas Pellman.
• 7. TO PUT UP: I put my jars into a roasting pan with boiling water. After putting watermelon in jars and sealing (lids heated) I turn the jars over for 5 minutes. Then turn right side up and you will hear the "pop" when they seal