Rosy Watermelon Rind Preserves

Name: Rosy Watermelon Rind Preserves
Yield: Makes 8 to 10 pints
Ingredients: 2 c. strained red cherry juice (from fresh, cooked or canned cherries); 12 c. sugar; 4 sticks cinnamon; 2 tblsp. whole cloves; 1 very large, firm watermelon; 1 c. salt; 4 c. cider vinegar

Preparation info

Makes
8 to 10 pints

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Perfect to serve with venison

Ingredients

1 very large, firm watermelon
1 c. salt
4 c. cider vinegar<

Preserve
Vegan
Gluten-free

Method

Remove rind from watermelon. Peel off outside skin, then cut rind into 3" strips (there should be 12 cups of cut-up rind). Place strips in a large jar. Cover with water to which 1 c. salt has been added. Let stand overnight.
The next morning, drain off all water. Place rind and 2 qts. fresh water in a large saucepan. Boil for 10 minutes. Drain.
In a 6-q