Watermelon Rind Preserves

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Peel the rind of a watermelon that is not too ripe, cut or chop into ½ inch cubes or strips, leaving as much of the firm red pulp on the rind as possible. Allow 3 lemons.

To 4 cups of diced, (or sliced) melon take 3 cups of sugar. Let boil slowly about 2 hours, add lemons, sliced fine, and seeded. Let boil until juice is a thick syrup ½ to 1 hour longer. Place in airtight jars and keep in dry cool place.