Yes, you read that right, Watermelon Rind Preserves. Jam 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.
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.
This Watermelon Rind Preserves recipe makes a unique jam made from the white part of the watermelon.
- 1 pound watermelon rind the white part with a bit of pink, all green peel removed
- 1 pound sugar
- 1 Large lemon
- 1/2" piece ginger peeled
- 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 watermelon 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, about 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.
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.
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.
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)**
**Danielle at Creatively Homespun (Blog)**
**Audrey at That Recipe (Blog)**
**Ashley at Forgetful Momma (Blog)**
- 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.
- As a thank-you for linking up, we will pin your recipe to the Tasty Tuesdays at Creative K Kids Pinterest board. Please follow the board to see all the great food recipes!
- 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.