Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 lb Watermelon rinds 1 qt Water
1 ga Cold water 1 qt Cider vinegar
1 tb Salt 8 ea Sticks cinnamon
6 c Sugar 1 tb Whole cloves
6 c Light corn syrup 1 ea Lemon; sliced

This recipe makes about four quarts. You will need a large mixing
bowl or new, clean plastic dish pan or pail and a cheesecloth spice
bag, in addition to the basic equipment for boiling water bath
canning.

1. Cut all green and pink portions off watermelon rind and cut in 1
inch chunks. Put in large mixing bowl or new, clean, plastic dish pan
or pail.

2. Dissolve salt in water and pour over rind cubes. Add more water, if
necessary, to cover cubes. Let stand 6 hours or overnight.

3. Organize and prepare ingredients, equipment, an work area.

4. Drain rind and rinse. Put in large preserving kettle or saucepan
and add water to cover.

5. Simmer until rind is tender, about 20 minutes. Drain and set aside.

6. Measure sugar, corn syrup, water, and vinegar into preserving
kettle and heat to boiling. Meanwhile tie spices in cheesecloth bag
and add to kettle along with lemon. Boil 10 minutes.

7. Add rind to spice syrup and simmer until rind is transparent.
Remove spice bag.

8. Pack watermelon rind into hot jars to within 1/4 inch of tops.
Pour hot syrup into jars to within 1/4 inch of tops.

9. Run a slim, non metal tool down along the insides of jars to
release any air bubbles. Add additional hot syrup, if needed, to
bring to within 1/4 inch of tops.

10. Wipe tops and threads of jars with a damp clean cloth.

11. Put on lids and screw bands as manufacturer directs.

12. Process in boiling water bath for 10 minutes. Follow basic steps
for boiling water bath canning, 10 through 18.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 10-11-95

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