Watermelon Rind Preserves
Fruit, Relishes, Jams and Jellies

Watermelon Rind Preserves – Tasty Tuesdays Link Up

We had a fun week on Tasty Tuesdays last week. I pinned and yummed like crazy. I can’t wait to see what you all brought to the table this week.

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Today, I have these tasty Watermelon Rind Preserves to share with you. You can file this one in the “waste not want not” category. These preserves are made from the rind or white part of the watermelon. Yes, you can eat that. It doesn’t have the same juicy watermelon taste as the red fruit part, so it needs a little sugar and some cooking to bring it out.


Watermelon Rind Preserves

If any of you have seen my Tomato Preserves recipe, this will look mighty familiar. I used the same recipe, except I upped the lemon because watermelon does not have the acidity that tomatoes do and you need some acid for proper jelling.

When I originally attempted to make this I used an overly complicated less that satisfying recipe from Ball Blue Book. I am tempted to take the old recipe off the site because this one is so much better.

The Best Watermelon Rind Preserves

Prep time 12 hours, 10 minutes
Cook time 30 minutes
Total time 12 hours, 40 minutes
Meal type Condiment
Occasion Summer
Watermelon Rind Preserves are a simple jam made from the white part of the watermelon.

Ingredients

  • 1lb watermelon rind (the white part with a bit of pink, all green peel removed)
  • 1lb sugar
  • 1 Large lemon
  • 1/2 " piece of ginger (peeled)

Note

This recipe uses the rind of the watermelon. Use a vegetable peeler to remove the green peel. You want to leave a little bit of pink for color.

 

Makes 3-4 half pint jelly jars.

Directions

Finely chop the watermelon rind and place in a large non-metal bowl. Add sugar and stir to coat all of the rind in sugar. Let stand for 12 hours.
When ready to cook, place two metal teaspoons in the freezer.
Drain juice into a large sauce pan. Boil until the syrup thickens and falls of a spoon in heavy drops. Approximately 15 minutes.
Add the reserved watermelon rind to the thickened syrup. Grate the lemon zest and add to the syrup. Cut lemon in half and squeeze juice into the syrup. Add the ginger.
Boil mixture until thick for 15-20 minutes, stirring occasionally.
To test for doneness, remove one spoon from the freezer. With the spoon you used to stir the preserves remove about 1/4 teaspoon of preserves and pour into the frozen spoon to quick chill. Tilt the frozen spoon over the pot, if the preserves pour off in large thick drops it is done. If it pours off quickly, boil for another few minutes and retest with the other frozen spoon.
Remove ginger. Put preserves in sterilized jars and boil in a water bath canner for 20 minutes.

 _________________________

Danielle from Creatively Homespun, Audrey at That Recipe, and Ashley from Forgetful Momma are our co-hosts for August.

Please make sure that you follow them in at least one way!  They will be commenting on and pinning many of your posts.

Cohosts for August, Tasty Tuesdays party

We would love to have you link up to three of your old or new food posts!  

Here are  just a few requests for this linky:

  • PLEASE follow the hosts and co-hosts of this party through one of their social media listed below.  They visit your post, leave a comment, and pin your post.  Just pick one (or more) of the options below and please follow them.

**Tammy at Creative K Kids (Blog)**

Pinterest/Facebook/Google+/Twitter/Instagram 

**Danielle at Creatively Homespun (Blog)**

Pinterest/Facebook/Twitter/Instagram/Bloglovin 

**Audrey at That Recipe (Blog)**

Pinterest/Facebook/Google+/Twitter/Instagram 

**Ashley at Forgetful Momma (Blog)**

Pinterest/Facebook/Twitter/Instagram/Google+

  • Please make sure you link up only food-related posts that have never been linked up here before or they will be deleted.  Non-food posts can always be linked up to the Bloggers Brags Pinterest Party! Posts containing alcohol also will not be pinned.
  • Try to visit a couple of blogs and leave a comment or share their posts.
  • Place this button or a link to this post somewhere on your site–either on the actual post or on your sidebar or on your party page.

Creative K Kids

  • By linking up, you agree to let any of the hosts or co-hosts  use your pictures andlinks if they decide to feature your post.   Your photo may also be used for promotion on any of their social media outlets.
  • If you include your e-mail in the linky form below you will be added to a weekly reminder e-mail when the link party goes live. Your e-mail will not to added to any other lists or given out.

 

Until next time, happy eating.
~Audrey

6 thoughts on “Watermelon Rind Preserves – Tasty Tuesdays Link Up”

  1. I didn’t even know you could do this with watermelon rind – Thanks for linking up to Pin Worthy Wednesday, I have pinned your post to the Pin Worthy Wednesday Pinterest Board.

  2. Thank you so much for linking up to Merry Monday this week! I am sharing your post today on our MM Pinterest Board! We hope to see you next week for another great party! Have a great week!
    Best,
    Kim

  3. Hello gorgeous! Thank you so much for hosting such a fabulous party! Please take a minute and stop by our party. We would love to party with you twice this week! Lou Lou Girls

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