Rosy Watermelon Rind Preserves
Turn kitchen scraps into sweet, edible treasures with this Rosy Watermelon Rind Preserves recipe! Repurpose the often-overlooked watermelon rind by simmering it in a fragrant blend of lemon juice, cinnamon, and cloves, transforming it into glossy, translucent preserves with a touch of vanilla for added depth. Opt for a drop of red food coloring to give the preserves their signature rosy hue, making them as visually stunning as they are delicious. Perfectly sweet and slightly spiced, these preserves pair beautifully with warm biscuits, toast, or even as a tangy-sweet glaze for roasted meats. Ready to reduce food waste while crafting a one-of-a-kind treat? This easy recipe ticks all the boxes.
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Recipe Information
Ingredients
- 4 cups Watermelon rind
- 2 cups Granulated sugar
- 2 cups Water
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 stick Cinnamon stick
- 3 whole Cloves
- 1 drop Red food coloring (optional)
Instructions
Start by preparing the watermelon rind. Peel off the green outer skin and discard it. Trim away any pink flesh (you can save it for eating) and chop the white rind into small cubes or strips, about 1/4 inch thick.
Measure 4 cups of the cubed watermelon rind and set it aside.
In a large saucepan, combine the sugar and water. Stir over medium heat until the sugar completely dissolves, forming a simple syrup.
Add the watermelon rind to the syrup, stirring to coat all pieces evenly.
Add the lemon juice, vanilla extract, cinnamon stick, and whole cloves to the pan. Stir to combine.
If desired, add a drop of red food coloring to give the preserves a rosy hue.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 60-90 minutes, stirring occasionally, until the watermelon rind becomes translucent and tender, and the syrup thickens to a jam-like consistency.
Carefully remove the cinnamon stick and whole cloves from the mixture.
Ladle the hot preserves into sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims clean and secure the lids tightly.
To store long-term, process the jars in a boiling water bath for 10 minutes. Alternatively, let the jars cool completely and store them in the refrigerator for up to 3 weeks.
Serve the preserves on biscuits, toast, or as a glaze for meats, and enjoy!
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 484.1 g | 176% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 458.1 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1159 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
