Old Southern Watermelon Rind Preserves

Ingredients

• 6 cups watermelon rind, diced
• 4 1/2 cups sugar
• 1 lemon, sliced thinly, then seeded
• 1 teaspoon allspice (optional)

Directions

1. Peel green skin off the watermelon, but leave a little of the red pulp on rind.
2. Cut into 1-inch slices, then slice into 1-inch cubes.
3. Place rind in a large pot and cover with the sugar. (Bavilacqua's mother always said to cover it until the fruit doesn't show.)
4. Cover with plastic wrap; refrigerate overnight. This draws out the juices..
5. Place pot on stove and add lemon slices and allspice, if desired.
6. Boil whole mixture until rind is clear, about 2 hours.
7. Pack into clean, hot jars. Wipe rims and screw on lids. Process 10 minutes in boiling water deep enough to cover lids by at least 1 inch.
8. Serve the preserves on buttered toast, if desired.

Notes

• After cutting watermelon, save the rind in the refrigerator until you are ready to prepare the preserves.

Contributed by:

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