Grit associate editor Jean Teller shares a watermelon rind preserves recipe perfect for canning your abundant watermelon crop.
Easy watermelon rind preserves recipe for your garden watermelon crop.
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Lois Nance, of Marshville, North Carolina, writes that she hopes another reader has a recipe for sweet watermelon rind preserves.
James Kennedy, of Leicester, North Carolina, sends this version, although he asks if Lois is sure she wants to try this recipe because of the work involved. He writes that the recipe is from a Ball Blue Book, published in 1969, and that the recipe also appears in the 1938 and 1941 editions of the book.
1 1/2 quarts prepared melon rind
2 tablespoons slaked lime or 4 tablespoons salt
4 quarts water, divided, keeping 2 quarts cold
1 tablespoon ground ginger
4 cups sugar
1/4 cup lemon juice
7 cups water
1 lemon, thinly sliced
(As James says, "Now for the fun part.")
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