Watermelon Rind Preserves Recipe

Watermelon Rind Preserves Recipe

directions. Peel green skin off the watermelon, but leave a little of the red pulp on rind. Cut into 1-inch slices, then slice into 1-inch cubes. added by. nutrition.

2 qt. cold water. 1 tbsp. ground ginger. 4 c. sugar. 1/4 c. lemon juice. 7 c. water. 1 lemon, thinly sliced. To prepare watermelon rind, trim green skin and pink flesh from thick watermelon rind; cut into 1-inch pieces. Dissolve lime or salt in 2 quarts water and pour over rind. Let stand 2 to 3 hours if lime is used or 5 to 6 hours if salt is used.

How to make watermelon rind preserves at home?

Place rind in a flat-bottomed kettle; sprinkle with ginger, and add water to cover. Bring to a boil. Reduce heat; simmer, stirring occasionally, 15 minutes or until tender. Drain. Combine sugar, lemon juice, and 7 cups water in a stainless steel saucepan. Bring to a boil; boil 5 minutes, stirring frequently.

How do you make rind pickles from watermelon?

Cut into 1-inch cubes. Add the apple cider vinegar, water, sugar, ginger, salt, and spices to a 2-quart saucepan set over medium-high heat. Bring to a boil and hold for 1 minute, then carefully add the watermelon. Return to a boil and turn off the heat.

How long do you cook Watermelon Rinds in a saucepan?

In a saucepan, bring watermelon rinds and enough water to a boil. Reduce the heat and simmer for 1 hour. Then drain the watermelon rinds again. In a saucepan, bring sugar and water to a boil. When the sugar is dissolved, add the watermelon rind and lemon slices. Simmer for 20 minutes, stirring occasionally.

How much sugar to add to watermelon rind Jam?

You will need exactly the same amount of sugar as the rind weighs, so 1 to 1 ratio. You will have more or less 500 g/ 1.1 lbs of watermelon rind pieces. Place the sugar in the rinsed pot you used before. Add 250 ml/ 8.5 fl. oz/ 1 cup water to the sugar and turn on the heat.

Watermelon Rind Preserves Old Time Recipe

How to Make Watermelon Rind Preserves. Peel off the green part of the watermelon rind, and slice into 2 inch pieces. Soak the rind in a solution of 1 gallon water and 1/2 cup salt overnight. Remove rind from the salt water, and place in a stockpot with clean water to cover.

Watermelon Rind Preserves Recipe. 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.

WATERMELON PRESERVES. 4 lb. prepared watermelon rind. 2 tbsp. slaked lime (household lime or calcium oxide) Water. 2 lemons, thinly sliced. 4 lb. sugar. 4 sm. pieces ginger root, optional. To prepare rind: Select thick watermelon rind. Trim off outer green skin and pink flesh.

For 4 pounds (11 cups) of the melon rind, make a syrup of 9 cups sugar, 8 cups water, 4 lemons sliced, and add 4 teaspoons stick cinnamon, 4 teaspoons cloves (tie spices in cheesecloth bag). Boil the syrup, lemon and spices 5 minutes before adding the rinds. Add rind and cook until transparent and clear.

Watermelon Rind Pie. This one is a bit different. For watermelon rind preserves, you have to add some cinnamon and cloves for a better taste. Use this easy recipe to make the watermelon rind preserve. Then, using your watermelon rind preserves, you can go ahead and use the same steps as with all the others. Ingredients

Watermelon Preserves Recipe

Creating this recipe is fairly easy. To begin you will first want to trim away all of the thin green skin from the watermelon rind. Next cut the watermelon rind into small two inch cubes. Next take out a large pot filled with one gallon of mineral water a

Ingredients. 1 cup sherry vinegar. ⅔ cup water. ⅓ cup sugar. pinch of salt. 1 cup watermelon rind, trimmed of green and pink parts, diced small. Instructions. Combine vinegar, water, sugar and salt in a small pan and bring to a boil. Add the watermelon rind, take off the heat, and allow to cool in the liquid.

Drain. Combine sugar, vinegar, water, cinnamon candies and cloves (tied in a clean, thin, white cloth). Boil 5 minutes and pour over the watermelon; add lemon slices. Let stand overnight. Heat watermelon in syrup to boiling and cook slowly 1 hour. Pack hot pickles loosely into clean, hot pint jars. Cover with boiling syrup to 1/2-inch from top.

Wrap in plastic wrap and refrigerate for at least 1 1/2 to 2 hours before rolling. Combine the watermelon rind and 1/4 cup of the sugar in a large saucepan. Add water to cover. Bring to a boil, partially cover, and continue to boil until the rind is tender and translucent, 22 to 25 minutes.

Add the rind and continue to cook over low heat, stirring, until rind is tender and somewhat translucent, about thirty minutes. Pack rind into sterile jars and cover with hot syrup, adding spices to jars if desired or discard for milder flavor. Discard any excess syrup. Remove air bubbles and leave a half inch headspace.

Watermelon Rind Preserves

Drain. To make the preserves: combine the sugar, lemon juice and 6 cups water in a large pot or Dutch oven. Boil for 5 minutes. Add the rind and boil gently for 30 minutes or until syrup thickens. Add sliced lemon and cook until lemon rind is transparent. Pack hot into hot jars, leaving 1/4-inch head space.

Pare green and pink from inch cubes of 1 melon. Soak overnight in 1 quart water and 1 tablespoon lime. Rinse well. Boil cubes in clear water for 15 minutes.

Put the chopped rind, the orange zest and juice, grated ginger, juice of the limes and 1 cup water into a thick bottomed and largish pot. Bring to a boil and turn down the heat.

Transfer rind to a 4 quart heavy pot. Add enough cold water to cover rind. Bring to boiling; reduce heat. Simmer covered for 20 to 25 minutes or until rind is tender; drain. Meanwhile, for syrup, in a 6 to 8 quart stainless steel, enamel, or nonstick heavy pot, combine sugar, vinegar, the 1 1/2 cups water, the stick cinnamon , and cloves.

Today’s recipe, “Glyko Karpouzi” is made using the rind of watermelon. In order to make this spoon sweet the rind should be at least two centimetres thick. Cut slices about 6 – 8 cm., and remove the outer green skin and as much red flesh as you can. Spoon sweets are traditionally served with a cold glass of iced water.

Grandmothers Watermelon Rind Preserves

Drain. Sprinklle ginger over the rind; cover with water; and cook until fork tender. Drain. Combine sugar, lemon juice and 1 1/2 quarts water in a large sauce pot. Boil five minutes; add rind and boil gently for 30 minutes or until syrup thickens. Add sliced lemon and cook until the melon rind is transparent.

Watermelon Rind Preserves Recipe. Cut pink part off of watermelon rind, then chop into 1 in. pieces. Dissolve salt in 2 qts water and pour over the watermelon rind; let stand for 5 to 6 hours in refrigerator. Drain the water off, rinse off the rind, and then drain again. Cover the rind with cold water and let stand 30 minutes.

Peel off the green part of the watermelon rind, and slice into 2 inch pieces. Soak the rind in a solution of 1 gallon water and 1/2 cup salt overnight. Remove rind from the salt water, and place in a stockpot with clean water to cover. Bring to a boil over medium-high heat, and cook for about 30 minutes, or until the rind is tender. Drain.

This recipe for Watermelon Rind Stir Fry will show you how to turn up the heat on the rind with delicious consequences. Comments Paul Mooney. said on March 30, 2020 at 1:03pm Very interesting, never knew that you could us watermelon in this way, thank you Paul. Reply. G. K.

Watermelon rind pickles are an old-fashioned specialty, but they’re not the only way to enjoy this oft-wasted part of the fruit. However you prepare them, they’re a great way to use scraps in the name of fighting food waste—but they’re just plain tasty too.. The rind of a watermelon is also packed with nutrients, in case you needed another reason to stop tossing it away.

15+ Watermelon Rind Recipes

Drain off water and thoroughly rinse rinds. In a large saucepan over medium-high heat, cook watermelon rinds with remaining one gallon of water. Cook the rinds until tender, about 5 minutes. Drain and set aside. Return the saucepan to heat and add vinegar, sugar and spices. Bring to a boil, then reduce heat and simmer for 10 minutes.

How to Preserve Watermelon Rinds. It seems like a waste to throw so much of the rind away. This part of the melon seems inedible, but that’s far from reality. There are many recipes for watermelon rind preserves or, our favorite, watermelon rind pickles.

Combine vinegar, water, sugar, salt, star anise, and optional ginger or powdered cinnamon in a saucepan large enough to contain these ingredients, plus the watermelon rind. Bring to boil, stirring to dissolve the sugar and salt. When this mixture reaches a boil, add the watermelon rind. Return to boil, then simmer for 1 minute.

Peel the green outer skin off the watermelon rind and remove any of the pink meat still on the rind. Cut the rind into strips (about 1 inch long by ¼” wide or 2.5 cm x 0.6 cm) Bring the water, sugar, salt, and lime juice to a boil. Add the diced watermelon rind and star anise.

Preparation: Peel green skin and chop rinds (preferably leave some watermelon flesh on it). In a bowl, dissolve salt in 3 cups water. Throw in the rinds and leave for 24 hours in the refrigerator. Drain and rinse thoroughly. In a deep pan, boil 4 cups water, sugar, vinegar, cinnamon, spices, and lemon.

Watermelon Preserves

To preserve 4 pints of watermelon pickles, 8 cups of watermelon rind should be enough. But, to make sure that you have enough to fill your jars correctly, it is acceptable to add 1/2 cup more. If you have leftover pickles that cannot fit into your canning jars, then you have a taste of what is to come.

Place pureed watermelon in prepared strainer; cover with edges of cheesecloth. Let stand 10 minutes or until liquid measures 2 cups. Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Stir in sugar, vinegar, lemon juice and, if desired, food coloring. Bring to a full rolling boil over high heat, stirring constantly.

To Make Preserves - Sterilize canning jars. Combine sugar, lemon juice and 7 cups water. Boil 5 minutes; add prepared watermelon rind and boil gently for 30 minutes. Add sliced lemon and cook until the melon rind is clear. Pack hot preserves into hot jars, leaving ¼-inch headspace.

Pack prepared watermelon rind into a 1 gallon container and pour brine over the top. Place a weighted plate over the top to keep all of the rind submersed. If there is not enough brine, make more using 1 tablespoon of salt to each 2 cups water. Let stand 24 hours in a cool, dark place. Drain the rind, rinse in cold water, and drain again.

Add water and vinegar to a saucepan, then stir in the salt and sugar (Image 1). Cook over medium heat, stirring occasionally until salt and sugar are completely dissolved (Image 2). Remove from heat. Add red pepper and pickling spice to a sterilized canning jar, then pack in the watermelon rinds (Images 3 & 4).

Watermelon Rind Jam (Watermelon Rind Preserves)

My mom makes watermelon rind preserves. The recipe is a lot like that one but more of a jellyish outcome that’s wonderful on toast. I’ll get the recipe from her and post it so we’ll have two uses for the rinds. I’m definitely going to try the pickles! On August 13, 2010 at 7:58 am