WILLING WATERMELON RIND PRESERVES

Willing Watermelon Rind Preserves image

I can't tell you how many times my sisters, cousins, and other island children would sit in our grandparents' watermelon field eating until we couldn't move.

Provided by Sallie Ann Robinson

Number Of Ingredients 7

Ingredients

3 quarts watermelon rind, cut into pieces ¼ inch or smaller
3-4 tablespoons salt
6 quarts water, divided
6-8 cups granulated sugar (or brown sugar, if you prefer)
½ cup lemon juice
grated zest of ½ lemon
1 heaping tablespoon ground ginger

Steps:

Wipe the watermelon all over with a damp cloth to remove any dirt before cutting. Working on a sturdy surface, cut the watermelon in half lengthwise. Use a large spoon or scoop to remove most of the watermelon. Leave about ¼ inch or less of the red inside the rind. Slice the rind into strips, then into pieces about ¼ inch or smaller.
Dissolve the salt in 4 quarts of warm water, and pour it over the melon rind in a large bowl or pot. Let sit for at least 30 minutes. Drain and rinse the rind in cool water. Drain again and place the rind in a medium or large pot. Sprinkle the sugar, lemon juice and zest, and ginger over the rind, add 2 quarts of warm water, and place the pot on the stove on medium heat. Let cook, stirring occasionally to prevent sticking.
Cook until the watermelon rind is tender and clear, 20 to 30 minutes. Let cool. Handle with care, because the hot, sticky syrup can cause a bad burn. Mash the rind with a potato masher or fork to make the preserves spreadable. Follow the steps for processing in the Notes on Preserving, boiling for 10 to 15 minutes.
In the canning pot used for sterilizing the lids and the jars before they are filled, place enough water to cover the jars completely as it boils.
Fill hot jars almost to the top with preserves. Wipe the rim of the jar with a cloth to be sure it is clean.
Place lids on the hot jars containing preserves and loosely tighten. Do not tighten the lids completely.
After the jars are filled and the lids are on, you are ready to complete the process of sealing. You may use the same canning pot you used for sterilizing or a different, sterilized pot. Begin with 3 to 4 inches of water. Let it come to a boil, and then add the jars with fruit or vegetables. Add more hot water to cover the jars. Boil for the time recommended in each recipe.
For safety reasons, do not let the jars touch each other.
After processing the jars of preserves in the water bath for the time indicated, remove them from the water and let them cool.