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Grandmother's Watermelon Rind Preserves

Grandmother's Watermelon Rind Preserves is a sauces recipe made with Stephen Ceideburg, Watermelon Rind, Water, Sugar, and Lemon Sliced. Serves 2. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• to taste
• 1 lb
• 2 cup
• 2 cup
• 1
• 1
• 1

Method (preview)

1. 1

   Skin the rind and scrape it clean of any red flesh.

2. 2

   Cut the rind into half-inch cubes. Soak overnight in a solution of 1 gallon water and 1/2 cup salt.

3. 3

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

4. 4

   Drain well and set aside.

5. 5

   To make the syrup, combine the remaining ingredients in a pan large enough to hold all the rind.

6. 6

   Bring to a boil and cook for 5 minutes.

7. 7

   Add rind and cook until it turns transparent, about 30 minutes.

8. 8

   Pack into clean glass jars, cover with hot syrup and seal.

9. 9

   Store in the refrigerator for up to 3 months.

10. 10

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

11. 11

    From an article by Georgeanne Brennan in The San

12. 12

    Francisco Chronicle, 9/4/91.