glendann
Texas
Posts: 9228
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| Posted: Fri Jan 09, 2009 6:01 am Post subject: Watermelon Perserves for Dooley |
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Watermelon Preserves
ING,
2 pounds watermelon
3 cups white sugar 3 lemons - rinsed, sliced and
seeded
DIRECTIONS,
1. Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
2. In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F so the jam will set.
3. Transfer the preserves to hot sterile jars, and seal. Check the seals after a few hours. Process any unsealed jars in a water bath. Refrigerate preserves after seal is broken.
Watermelon Rind Perserves
1-1/2 quarts prepared watermelon rind (about 6 cups)
4 tablespoons salt
1 tablespoon ground ginger
4 cups sugar
1/4 cup fresh lemon juice
1/2 cup thinly sliced lemon (about 1 medium lemon)
water
To prepare the rind, trim the green skin and pink flesh from the rind. Cut into 1-inch pieces.
Dissolve the salt in 8 cups of water and pour over the rind. Let stand 5 to 6 hours. Drain, rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle the ginger over the rind, cover with water and cook until fork-tender. Drain.
To make the preserves, combine the sugar, lemon juice and 6 cups water in a large pot or Dutch oven. Boil for 5 minutes. Add the rind and boil gently for 30 minutes or until syrup thickens. Add sliced lemon and cook until lemon rind is transparent. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. Makes about 6 half pints.
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