Watermelon Rind Preserves

Preparation info

  • Difficulty


  • Yield: About

    6 Pints


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 watermelon (about 9 pounds)
  • 4 tablespoons salt
  • 1 tablespoon ground ginger
  • 4 cups sugar
  • ¼ cup lemon juice
  • 1 thinly sliced lemon


  • To prepare the rind, trim the green skin and pink flesh from thick watermelon rind; cut the rind into 1-inch pieces.
  • Dissolve the salt in 2 quarts of cold water and pour over rind. Let stand 5 to 6 hours. Drain, rinse, and drain again. Cover with cold water and let stand 30 minutes.
  • Drain the rind. Sprinkle ginger over it, cover with water, and cook until fork-tender, 8 to 10 minutes. Drain.
  • Combine the sugar, lemon juice, and 7 cups water. Boil 5 minutes, add the rind, and boil gently for 30 minutes. Add the sliced lemon and cook until the melon rind is clear.
  • Pack the rind, boiling hot, into 6 hot half-pint or 3 hot pint jars, leaving ¼-inch headspace. Adjust the caps. Process 20 minutes in a boiling-water bath.