Candied Watermelon Rind

1. 1

   Place watermelon rind in a deep pot and add the sugar.

2. 2

   Cover and let stand at room temperature overnight (at least 4 hours) to macerate.

3. 3

   In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar.

4. 4

   Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done.

5. 5

   Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid.

6. 6

   While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you're keeping it in the fridge, skip this part!).

* Per serving · 4 servings · Values may vary.

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