WATERMELON PRESERVES
A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.
Provided by Lesa Caruso
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h25m
Yield 40
Number Of Ingredients 3
Steps:
- Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
- In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 16.4 g
WATERMELON RIND MARMALADE
A summer time marmalade made with the rind of watermelons, orange and lime juice and flavoured with the warmth of allspice.
Provided by Aparna Balasubramanian
Categories condiments
Time 1h
Number Of Ingredients 9
Steps:
- Leave a little of the red flesh (a very thin layer) when removing the flesh. Then peel off the green outer skin so only the white and pink rind is left. Chop this into small pieces. A medium watermelon should give you about 4 cups of chopped rind pieces.
- Put the chopped rind, the orange zest and juice, grated ginger, juice of the limes and 1 cup water into a thick bottomed and largish pot. Bring to a boil and turn down the heat. Drop the halves of the orange (and the limes if you're using them) into the pot. Let the mixture simmer until the rind is cooked and the liquid has reduced to about 1/4 cup.
- Remove the orange and lime skins. Mix in the sugar, the allspice powder and the salt. Let it cook and the mixture thicken a bit. Stir in the butter and take the pot off the stove.
- Let it cool. Transfer to sterile glass jars.
WATERMELON MARMALADE
Make and share this Watermelon Marmalade recipe from Food.com.
Provided by eboyd
Categories Melons
Time 20h
Yield 6 half pints, 1 serving(s)
Number Of Ingredients 7
Steps:
- Trim green skin and pink pulp from the thick watermelon rind.
- Chop rind and measure out 6 cups; then soak chopped rind in water for 18 hours In preserving kettle, combine rind, soaking water and all remaining ingredients.
- Cook over low leat stirring frequently until the jelly reaches 220-222F or until the syrup sheets when droped from a spoon.
- This takes about 1 1/2 hours.
- Ladle into hot sterilized jars and seal immediately.
WATERMELON RIND JAM
Homemade Watermelon Rind Jam recipe a delicious jam made with watermelon rind, apple, sugar, lemon juice, and vanilla extract. So easy to make and it comes together without pectin! After eating the juicy red watermelon pulp, use the peeled rind to make this sweet, vanilla-flavored jam.
Provided by Lora
Categories Breakfast
Number Of Ingredients 5
Steps:
- The first step is to peel off the tough green skin, chop up the white remains with some of the pink still on it.
- In a stainless steel saucepan (or Dutch oven), add the rinds, apple pieces, sugar, lemon juice, and vanilla. Bring to a boil. Stir until the sugar dissolves. Lower heat and stir until the rind is tender and translucent (could take up 60-120 minutes...mine took about 1 hour).
- When it is translucent, remove from heat. Let cool down and carefully emulsify.
- Carefully spoon the jam into sterilized jars. Apply lids jars.
- Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
- Process in boiling water bath for 10 minutes.
- Carefully remove jars using tongs. Use potholders to tighten the lids. Place jars on a rack upside-down and let them cool. When they've cooled down, store them in the refrigerator. The jam should keep unopened for several months.
WATERMELON RIND PRESERVES
This is an old-fashioned recipe and a wonderful way to reduce food waste. Watermelon rind preserves are not like traditional preserves that you buy in a grocery store. They are more like candied watermelon pieces in a cinnamon-spiced syrup. The watermelon pieces can be eaten plain or stirred into cakes and cookies, as you would use candied cherries, pineapple or citrus peel. Spoon the sweet syrup over warm buttered biscuits or stir it into hot or iced tea for sweetness. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 6 half-pints.
Number Of Ingredients 10
Steps:
- Trim green skin and pink flesh from watermelon rind; chop enough rind to yield 6 cups. In a large bowl, stir salt and 2 quarts warm water until salt is dissolved. Add 6 cups chopped rind. Cover and refrigerate 5-6 hours. Drain and rinse in cold water; drain. Cover rind with cold water and let stand 30 minutes. Drain. Transfer rind to a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer until just tender, 10-15 minutes; drain., To make preserves, in a stockpot, combine sugar, lemon juice and 7 cups water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rind. Place cinnamon, cloves and cardamom on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to stockpot. Return to a boil. Reduce heat; simmer, uncovered, until rind is clear, 30-45 minutes. Discard spice bag., Remove from heat. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with water simmering, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
WATERMELON JELLY
With its beautiful color and intense watermelon flavor, this jelly preserves summer to enjoy long after the cool weather arrives. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 35m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- Place watermelon in a food processor; cover and process until pureed. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place pureed watermelon in prepared strainer; cover with edges of cheesecloth. Let stand 10 minutes or until liquid measures 2 cups., Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Stir in sugar, vinegar, lemon juice and food coloring if desired. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 27g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.
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