he green part of the watermelon rind, and slice into 2 inch
nd pink flesh from thick watermelon rind; cut into 1-inch pieces
nd pink flesh from thick watermelon rind.
Cut into 1\" pices
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. Drain, rinse and drain again.
Cover with cold water; let stand 30 minutes.
Drain.
Sprinkle ginger over rind.
Cover with water; cook until fork-tender.
Drain.
To prepare watermelon rind:
Slice rind into uniform strips and remove
Peel and cut watermelon rind into cubes.
Cover with sugar and let stand overnight.
Cook about 3 hours.
Pour into jars and seal.
Peel green shell and pink flesh from firm watermelon rind. Cut in pieces about the size of the last two joints of your little finger. Cut up several lemons in thin slices.
Add same amount of sugar, by weight, as you have fruit.
Let stand several hours or overnight.
Cook very slowly until thick and clear. Seal.
Cut up watermelon rind.
Let soak until sugar melts.
Add lemon peel from 1 lemon and juice to it.
Let soak until juice forms, then slice lemon real thin and cook until its candied.
Put in jars and seal.
Good to use in fruit cake.
Takes several hours to cook. Use as a preserve also.
eel and red flesh from watermelon. Cut rind into small cubes (14
After the red has been eaten, scrape out the pink down to the light pink color.
Peel off the rind and cut the other into strips, then into thinner strips.
Place in open pan with sugar (according to pear preserves recipe).
Cook until thickened into preserves. Spoon into jars while hot and seal.
Dissolve salt in 2 quarts of water.
Pour over rind and let stand 5 to 6 hours.
Drain, rinse and drain again.
Cover with cold water and let stand 3 minutes.
Drain.
Sprinkle ginger over rind.
Cover with water and cook until fork tender.
Drain.
Combine sugar, lemon juice and 7 cups water.
Boil 5 minutes and add rind.
Boil adn cook until rind is clear.
Pack into hot jars, leaving 1/4-inch headspace.
Wipe jar rims and adjust lids.
Process 5 minutes in a boiling water bath.
Remove rind from watermelon.
Peel off outside skin.<
Clean rind by removing red meat and green outer part of rind. Cut rind and lemon into small pieces.
Mix fruit and sugar; let set overnight.
Cook mixture for about 1 hour, until thickened. Remove mixture from heat.
Add 1/2 cup pectin and enough food coloring to give an attractive color.
Seal preserves in jars.
r>red
pulp from watermelon rind. Cut rind (white
part)
Cut rind into 1-inch cubes; trim off outer green skin and bright pink flesh.
Soak overnight in enough salted water to cover.
Drain.
Heat sugar and vinegar to boiling.
Tie spices in cheesecloth bag.
If desired, add a few drops red or green food coloring to the rind.
Pack watermelon rind tightly into hot, sterilized jars.
Pour boiling syrup over watermelon to within 1/8-inch from top, making sure vinegar solution covers rind.
Seal each jar at once.
Peel rinds and remove watermelon pulp.
Cut rind into 4-inch long pieces.
Pour sugar over rinds and let set overnight.
Cook rinds and sugar until it forms a light syrup (approximately 2 to 3 hours), then place in hot scalded jars and seal.
Dissolve the lime in 2 gallons cold water.
Cut rind into small pieces of uniform shape and size.
Soak overnight in lime water.
Drain and rinse through 2 changes of cold water and soak in clear water for 3 hours.
Add the ginger to 1 gallon water, then add rind and boil 20 minutes.
Add sugar and sliced lemon to 3 quarts fresh water.
Bring to boiling, add rind, and, if desired, add cinnamon, allspice and cloves to taste.
Cook until it is clear and tender.
Pack in clean, hot jars and seal immediately.
Remove outside green peel and inside red ripened part of the melon.
Weigh to be sure there is 1 pound of the light green rind. Cut into 1-inch cubes.
Cover with cold water and let come to a good boil.
Drain off the water; add sugar, lemon, lemon rind and a small amount of water to make a syrup.
Boil until rind is clear and syrup is rather thick.
Pour into hot, sterilized jars and seal at once.
Trim off green and pink parts of watermelon rind; cut to 1-inch cubes.
Parboil until tender, but not soft.
Drain. Combine sugar, vinegar, oil of cloves and oil of cinnamon; bring to boiling and pour over rind.
Let stand overnight.
In the morning, drain off syrup.
Heat and put over rind.
The third morning, heat rind and syrup; seal in hot, sterilized jars.
Makes 8 pints.
(Oil of cinnamon and clove keeps rind clear and transparent.)
Remove all green peel and pink flesh from rind. Cut into 1-inch square pieces or smaller if you wish. Combine the 1 gallon of water and salt to make a mild brine; pour over rind pieces and soak overnight. Drain well and cook in clear water for 30 minutes. Drain. Tie cinnamon and cloves in a cheesecloth bag. Combine sugar and 8 cups of water in a kettle. Add lemon, spice bag and boil minutes. Then add rinds, well drained, and cook until transparent. Remove spice bag. Pour into sterilized jars and seal.