Watermelon Rind Preserves
Submitted by KC1FENTON
Sweet watermelon rind preserves made with a lime water soak, lemon, and ginger in a simple sugar syrup. A two-day heritage canning project that transforms scraps into glistening jars of gold.
YIELD
6 JarsPREP
8 hrsCOOK
1 hrsREADY
9 hrsWhy toss those watermelon rinds when you can turn them into six jars of glistening, ginger-kissed preserves?
This old-time recipe starts with an overnight lime water soak that firms up the cubed rind, then simmers it in a lemon-and-ginger sugar syrup until the pieces turn beautifully clear.
The process repeats over two days, building a deep, layered sweetness that no quick-cook jam can match.
Spread it on warm biscuits, spoon it over cream cheese, or gift a jar to someone who appreciates the kind of cooking that takes patience and rewards it generously.
Pro Tips
- Remove every trace of green skin and pink flesh for the cleanest flavor and prettiest translucent result.
- The overnight soak in lime water is non-negotiable. It’s what gives the rind that satisfying firm bite.
- Cook the rind until truly clear, not just softened. Hold a piece up to the light to check transparency.
- Use sterilized jars and seal while everything is boiling hot for safe, shelf-stable preserves.
Ingredients
Directions
Pare green and pink from inch cubes of 1 melon.
Soak overnight in 1 quart water and 1 tablespoon lime.
Rinse well.
Boil cubes in clear water for 15 minutes.
Drain.
Boil 1 quart water, 2 cups sugar, ½ sliced lemon, 2 sticks ginger, for 5 minutes. Add rind and cook until clear. Let stand overnight. Repeat, and seal in sterilized jars.
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