Don’t waste that watermelon rind! This recipe has been in the family for 150 years and makes wonderful preserves . Serve it on toast, waffles, bagels, or pancakes.
Recipe:
Trim green peel and red flesh from watermelon. Cut rind into small cubes. Place cube rind in pan and add one part sugar to two parts rind. Let sit until sugar dissolves. Add thinly sliced lemon and cinnamon sticks. Cook on low heat until rind is translucent. Seal in prepared jars.
Duration : 0:9:46
[youtube F6ywXpFxXKc]
yea i thought about …
yea i thought about leaving out the lemon peel, but my mom really likes it so it was a good recipe.
You could make it …
You could make it without the lemon peel, I suppose. For us, the lemon peel was special – getting the lemon peel was like getting the prize!
im not sure about …
im not sure about the temp, i cooked mine about 3 hours. a slow simmer. it did set up nice, but the taste must be aquired i guess. not too fond of it, too much lemon peel taste. reminds me of orange marmalade with that peeling taste.
I cooked this batch …
I cooked this batch until it reached 220 degrees. This is the first time I’ve used a thermometer; I usually just cook it until the rind iss translucent. Cooking it until it reaches 220 takes longer and makes the liquid set – very thick, like jam – you’ll have to spread it with a knife. When cooked just until the rind is translucent, the syrup is more the consistency of pancake syrup. That’s how my mother and grandmother always made it.
My father has also …
My father has also talked about these. Has anyone out there made this? Is it to be cooked to 220 degrees. ??
Fantastic video. …
Fantastic video. Only wish the lemon and cook temp was more clear in understanding.
so far it looks …
so far it looks pretty good. I guess we’ll know for sure when dad gets ahold of it! The lemon adds great color.
Great! Let me know …
Great! Let me know how it turns out.
thanks for the …
I’ve never canned before so I appreciate the details!
thanks for the video… My dad always talks about eating these in the old days. I will be happy to surprise him w/ some!
I love running …
I love running across foods I’ve never heard of…..thanks for the video..looks really really good.
That looks good, …
That looks good, I’ll be sure to add this video to my favorites and tell my grandma.
Thank you so much …
Thank you so much for sharing this recipe, I remembered my Mother making them but didn’t remember how.
Thanks again !
Both good ideas. …
Both good ideas. Thanks!
my mom, born 1908 …
my mom, born 1908 in tampa, always used to look everywhere for watermelon preserves, which she remembered from childhood; her sisters said she was nuts, it was just the pickles you can find anywhere! i’m so glad the internet came along to connect me wit my real heritage.
possible mods: crock pot for long cooking at low heat in summer? & how about a little beet juice instead of food coloring?
Neat! Love that the …
Neat! Love that the recipe has been in your family so long. Thanks for sending this my way.
Thanks Nathan. I …
Thanks Nathan. I hope everyone is doing well.
thanks for sharing …
thanks for sharing this it looks delicious.
The sugar amount …
The sugar amount doesn’t have to be exact. I used the glass measuring cup because the one I used for the rind was damp. The lemon peel cooks to the point it’s not really crunchy. It’s like the peel in marmalade. Thanks for watching!
Thanks for sharing, …
Thanks for sharing, that was awesome! I have a couple of questions, first, I noticed you used a liquid cup for the sugar, shouldnt it be a dry? Or does it not have to be right on the money, second, did you use the whole lemon peel and all?? I think I might like to try this, again, thanks so much for sharing! I love the old time stuff… I think I wouldnt want in crunch in mine. And the cheese shredder is an awesome tip for anything! Thanks !!!!
thank you ill watch …
thank you ill watch again and try to make some.
lt looks good,and l …
lt looks good,and l bet it’s a lot less expensive than a shop-bought preserve!