posted by SHARON 08-23-98 3:47 PM
Double Sweet Watermelon Rind
3 quarts trimmed watermelon rind
10 cups granulated sugar
2 cups vinegar
1/2 teaspoon oil of cloves
1/2 teaspoon oil of cinnamon
1 small whole orange
Rind from firm watermelon is best. Trim off green skin and any red meat; cut into 1-inc cubes. Place in large saucepan; cover with boiling water; boil about 10 minutes, until tender but not soft. Drain well.
Combine 1/2 of the sugar, vinegar, seasonings in saucepan; bring to boil; pour over rind. Let stand overnight at room temperature.
Mext day, drain syrup from fruit, add remaining sugar, heat to boiling and pour over rind again. Let stand overnight.
Third day, slice orange and lemon, quarter each slice and add to watermelon rind and syrup. Heat to boiling and place in hot, sterilized jars. Seal at once. Store in cool, dry place. Makes 4 to 6 pints
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