Grit associate editor Jean Teller shares a watermelon preserves recipe perfect for using up your excess watermelon crop.
Easy watermelon preserves recipe for your garden watermelon crop.
Sarah Vaughan, of Waterville, Maine, sends this version of a watermelon preserves recipe.
6 cups watermelon rind
7 1/2 cups sugar
2 1/2 cups water
1 lemon, thinly sliced
1/2 ounce gingerroot, broken up
Prepare rind by cutting off hard green outside skin and the soft pink inside pulp. Cut rind into pieces. Cover with water and boil for 2 hours, or until tender. Cool in the water. Drain and measure to make 6 cups. Boil together the other ingredients for 10 minutes. Add the rind and cook for 1 hour, or until the rind is transparent. Always keep the rind covered with syrup while cooking. If the syrup is too thin, add additional sugar; if too thick, add water. Remove from heat and seal hot in sterilized jars.