Rosy Watermelon Rind Preserves

Preparation info

  • Difficulty


  • Makes

    8 to 10 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Perfect to serve with venison


  • 1 very large, firm watermelon
  • 1 c. salt
  • 4 c. cider vinegar
  • 2 c. strained red cherry juice (from fresh, cooked or canned cherries)
  • 12 c. sugar
  • 4 sticks cinnamon
  • 2 tblsp. whole cloves


  • 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-qt. kettle bring vinegar, cherry juice and sugar to a boil. Add spices, tied loosely in a cheesecloth bag, and simmer 10 minutes. Remove spices. Drop cooked melon strips into hot syrup. Cook until syrup thickens and is transparent.
  • Put a cinnamon stick and 3 whole cloves into each hot jar, then fill with boiling hot preserves. Adjust lids. Process in boiling water bath (212°) 15 minutes. Remove jars and let cool. Complete seals unless closures are self-sealing type.