Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 lb Watermelon rind
2 c Water
2 c Sugar
1 Lemon, sliced
1 Cinnamon stick
1 ts Whole cloves

The texture of these preserves is firm and thick and the taste
redolent with spices. Underripe melons are a good choice for this
recipe because the rinds are particularly firm.

Skin the rind and scrape it clean of any red flesh. Cut the rind into
half-inch cubes. Soak overnight in a solution of 1 gallon water and
1/2 cup salt.

Drain rind and cook in fresh water for about 50 minutes, or until just
tender when pierced with a fork. Drain well and set aside.

To make the syrup, combine the remaining ingredients in a pan large
enough to hold all the rind. Bring to a boil and cook for 5 minutes.
Add rind and cook until it turns transparent, about 30 minutes. Pack
into clean glass jars, cover with hot syrup and seal. Store in the
refrigerator for up to 3 months.

Uses: This makes a wonderful condiment to serve with East Indian
curries or any other hot and spicy dish.

Makes 2 to 3 pints.

PER TABLESPOON: 35 calories, 0 g protein, 9 g carbohydrate, 0 g fat,
0 mg cholesterol, 0 mg sodium, 0 g fiber,

From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.

Posted by Stephen Ceideburg

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