Watermelon Rind Preserves
Yield
6 JarsPrep
8 hrsCook
1 hrsReady
9 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
watermelon
|
*
|
| 1 | quart |
water
|
*
|
| 1 | tablespoon |
limes
|
*
|
| 1 | quart |
water
|
*
|
| 2 | cups |
sugar
|
|
| ½ |
lemon
sliced |
*
|
|
| 2 | sticks |
ginger
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
watermelon
|
*
|
| 0.9 | l |
water
|
*
|
| 15 | ml |
limes
|
*
|
| 0.9 | l |
water
|
*
|
| 473 | ml |
sugar
|
|
| 0.5 |
lemon
sliced |
*
|
|
| 226 | g |
ginger
|
*
|
Directions
Pare green and pink from inch cubes of 1 melon.
Soak overnight in 1 quart water and 1 tablespoon lime.
Rinse well.
Boil cubes in clear water for 15 minutes.
Drain.
Boil 1 quart water, 2 cups sugar, ½ sliced lemon, 2 sticks ginger, for 5 minutes. Add rind and cook until clear. Let stand overnight. Repeat, and seal in sterilized jars.
