Recipe - Grandmothers Watermelon Rind Preserves

Stephen Ceideburg
1 pound Watermelon rind
2 cup Water
2 cup Sugar
1 Lemon, cut or sliced up
1 Cinnamon stick
1 teaspoon 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
halfinch cubes. Soak overnight in a solution of 1 gallon water and One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini