Rosy Watermelon Rind Preserves – a delicious recipe with firm watermelon, pickling salt, cider vinegar, strained red, sugar, ground cloves. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Remove rind from watermelon.
2
Peel off outside skin.
3
Cut rinds into three inch strips (about 12 cups).
4
Place strips in large jar and cover with cold water.
5
Add the cup of salt.
6
Let stand overnight.
7
Drain off all the water.
8
Place watermelon rind in 2 quarts of fresh water in a large sauce pan.
9
Boil 10 minutes and then strain.
10
In a 6 quart kettle bring vinegar, cherry juice and sugar to a boil.
11
Add ground cloves and ground cinnamon.
12
Spiced cooked rind with cloves.
13
Drop cooked rind into hot syrup and cook until syrup is thickened.
14
Add a piece of cinnamon stick into hot pint jars.
15
Fill with boiling hot preserves and syrup.
16
Adjust lids.
17
Process in a boiling hot water bath (212F) for 15 minutes.
18
Remove jars and let cool in a draft free area.
388
kcal
Calories
1
g
Fat
107
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 large firm watermelon, 1 cup pickling salt, 4 cups cider vinegar, 2 cups strained red cherry juice (from fresh cooked or canned cherries), and more.
Yes, Rosy Watermelon Rind Preserves falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
