4 pounds (11 cups of watermelon rind) 9 cups sugar Pickling lime 4 lemons, sliced thin 4 teaspoons stick cinnamon 4 teaspoons whole cloves

Select watermelons with thick rinds. Cut off all green skin and pink portions, using only the white part of the rind. Cut into 1-inch cubes. Make pickling lime water by mixing 1 tablespoon pickling lime into 1 quart water. Soak rind in pickling lime water to cover, about 3 1/2 hours. Rinse several times with cold water. Continue rinsing until the water runs clear, then at least one more time to remove all traces of lime. Cover with additional water and cook until tender. Drain well. Make a syrup of sugar with 8 cups water. Add lemons. Tie the cinnamon and cloves into a piece of cheesecloth and add to syrup. Let boil 5 minutes. Remove lemon slices, add melon rind to syrup and cook until transparent. Remove spices. Skim off foam. Let stand overnight or until cold to plump fruit. Stir occasionally. Reheat slices in syrup until boiling. Pack into hot jars to within 1/2 inch of top. Wipe tops of jars clean and seal. Process for 15 minutes in boiling water deep enough to cover the lids by at least 1 inch.

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