Watermelon Preserves

1. 1

   Pare and cut watermelon rind into pieces 2-inches long and 3/4-inch wide.

2. 2

   Cover with brine made from salt dissolved in 1 quart water; let stand overnight.

3. 3

   Drain; cover with water and boil 10 minutes.

4. 4

   Drain.

5. 5

   Cover with heavy syrup of equal parts water and sugar and thinly sliced lemon to each 3 quarts rind. Cook slowly until rind is tender and clear.

6. 6

   Put in jars and seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.