Watermelon Rind Preserves Recipe

To prepare melon rind: Trim green skin and pink flesh from thick melon rind; cut into 1-inch pieces. Dissolve lime in 2 quarts water and pour over rind. Let stand 2 to 3 hours, if lime is used, or 5 to 6 hours if salt is used. Drain, rinse and drain again. Cover with 2 quarts cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind; cover with water and cook until fork tender. Drain.

Combine sugar, lemon juice and 7 cups water. Boil 5 minutes; add rind and boil gently for 30 minutes. Add sliced lemon and cook until the melon rind is clear.

Pack boiling hot in hot sterilized jars, leaving 1/4-inch head space. Adjust lids. Process half pints and pints for 20 minutes at 180 degrees Fahrenheit to 185 degrees Fahrenheit in hot water bath. Yields about 6 half pints.

Note: If lime is used, the preserves will be crispier. Slaked lime (calcium hydroxide) should be available at drug stores or farm supply stores.

If a spicy preserve is preferred, tie 1 stick cinnamon and 1 tablespoon whole cloves in a cheesecloth bag and add to sugar mixture.