Grit associate editor Jean Teller shares a watermelon preserves recipe perfect for using up your excess watermelon crop.
Use watermelon from the garden to create this watermelon preserves recipe.
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.
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