Watermelon Rind Preserves Old Time
Transform your leftover watermelon rinds into a sweet and zesty treat with this old-time favorite, Watermelon Rind Preserves! This recipe highlights sustainability by repurposing the often-overlooked white part of the rind, simmered to tender perfection in a fragrant syrup infused with fresh lemon slices, warming cinnamon sticks, and aromatic cloves. With a prep time of just 60 minutes and the magic of slow cooking, the rinds turn beautifully translucent, creating a jam-like consistency that's perfect for spreading on toast, topping biscuits, or pairing with a cheese platter. Whether you're embracing vintage traditions or seeking to reduce food waste, these preserves are a deliciously unique addition to your pantry.
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Recipe Information
Ingredients
- 8 cups Watermelon rind
- 6 cups Granulated sugar
- 4 cups Water
- 2 whole Fresh lemon
- 10 whole Cloves
- 2 whole Cinnamon stick
Instructions
1. Start by preparing the watermelon rind: peel off the outer green skin and remove any remaining pink flesh until only the white part remains. Cut the rinds into small, bite-sized cubes or thin strips.
2. Place the watermelon rind pieces in a large mixing bowl and cover them with water. Allow them to soak for about 30 minutes, then drain and set aside.
3. In a large pot, combine the granulated sugar with 4 cups of water and stir over medium heat until the sugar has completely dissolved, creating a syrup.
4. Add the watermelon rind pieces to the pot with the syrup. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer gently.
5. While the mixture simmers, slice the lemons thinly and remove any seeds. Add the lemon slices, cloves, and cinnamon sticks to the pot.
6. Stir everything together and continue cooking on low heat for about 1.5 to 2 hours, or until the rinds become translucent and tender, and the syrup thickens to a jam-like consistency.
7. Remove the pot from the heat and carefully discard the cloves and cinnamon sticks.
8. Allow the preserves to cool slightly, then transfer the mixture into sterilized glass jars, leaving a small amount of headspace. Seal the jars tightly.
9. For long-term storage, process the jars in a boiling water bath for 10 minutes. Alternatively, store the preserve jars in the refrigerator for up to 4 weeks.
10. Serve the watermelon rind preserves spread on toast, biscuits, or as a sweet accompaniment to cheese platters.
Nutrition Facts
Calories |
5191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 1367.6 g | 497% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 1317.3 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2316 mg | 49% | |
*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.
