Best Citron Preserve Red Seeded Watermelon Recipes
CITRON PRESERVE (RED SEEDED WATERMELON)
This is a very old recipe. It comes from the red seeded watermelon which flesh is not edible raw, but was used for making a preserve used in sweetmeats, fruitcakes, cookies and puddings in the early 1600 to 1700's! I use it in my mincemeat which I will post next. You can get the seeds from most heirloom seed suppliers. We purchased ours from Sturbridge Village, Mass. many years ago and we just save seeds from each crop.
Provided by Dana Ramsey @DRamsey
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- Okay this is the fun part (not) you will need to cut your melon in quarters and remove the seeds. This is the time consuming part! Save the seeds to replant next year. Cut into 1 inch cubes.
- Next you will need to cover the fruit with a weak brin of 3 teaspoons of salt to 3 quarts of water and let stand over night.
- Next Day - Drain the fruit and place on low heat, adding the sugar, lemon and ginger, add enough water to incorporate the sugar and spice, you will then need to add a little water from time to time to keep it from burning. Bring slowly to a boil and cook until the fruit is transparent and tender without letting it get mushy. The syrup should be slightly thick. Pour into sterlized jars and seal.
- This is a time consuming recipe but it is well worth it to have your own citron!
- Note: If you are a working person, save this recipe for the weekend! Trust me I learned the hard way:)!
- Hearth Method: Follow Modern Method but Cook in a kettle over a moderate fire.
PRESERVED CITRON
An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Citrus
Time P2DT30m
Yield 4 half-pints
Number Of Ingredients 5
Steps:
- Wash citron carefully; cut in halves, remove seeds and cut into eighths.
- Sprinkle generously with salt and cover with cold water; allow to stand overnight.
- Drain off water, cover with fresh cold water and let stand until the next day.
- Drain and skin citron carefully.
- Combine remaining ingredients and bring to a boil.
- Add citron and cook slowly until citron is tender.
- Pack in sterilized jars, fill jars with syrup; cover and process in a boiling water bath for ten minutes.
Nutrition Facts : Calories 1777, Fat 0.3, Sodium 8, Carbohydrate 465.1, Fiber 5.1, Sugar 453.2, Protein 1.3
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