RECIPE #9 WATERMELON RIND PRESERVES
This is a wonderful spread for toast or a topping for ice cream.
6 cups watermelon rind, diced
4 1/2 cups sugar
1 lemon, sliced thinly, then seeded
1 teaspoon allspice (optional)
Peel green skin off the watermelon, but leave a little of the red pulp on rind. Cut into 1-inch slices, and then slice into 1-inch cubes. Place rind in a large pot and cover with the sugar until the fruit doesn’t show. Cover with plastic wrap; refrigerate overnight.
Place pot on stove and add lemon slices and allspice if desired. Boil whole mixture until rind is clear, about 2 hours.
Pack into clean, hot jars. Wipe rims and screw on lids. Process 10 minutes in boiling water deep enough to cover lids by at least 1 inch. Makes 6 half-pints.
Nutrition: From the two food groups of watermelon and sugar.
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“I have food to eat that you do not know about.” Jesus