A classic southern recipe (and a great way to use up watermelon rinds). A simple simmer in a sugar mixture creates tender preserves that can be used in a variety of ways.
6 cups watermelon rind, diced
4 1/2 cups sugar
1 lemon, sliced thinly, then seeded
1 teaspoon allspice (optional)
Peel green skin off the watermelon, but leave a little of the red pulp on rind. Cut into 1-inch slices, then slice into 1-inch cubes. Place rind in a large pot and cover with the sugar until the fruit doesn't show. Cover with plastic wrap; refrigerate overnight.
Place pot on stove and add lemon slices and allspice, if desired. Boil whole mixture until rind is clear, about 2 hours.
Pack into clean, hot jars. Wipe rims and screw on lids. Process 10 minutes in boiling water deep enough to cover lids by at least 1 inch. Serve the preserves on buttered toast, if desired.
NOTE: After cutting watermelon, save the rind in the refrigerator until you are ready to prepare the preserves.
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Make sure the watermelon rind is well cleaned and the tough outer skin is completely removed.
To prevent the preserves from becoming too thick, add a little water during cooking as needed.
Sterilize the jars and lids properly before canning to prevent contamination.
Use a candy thermometer to check if the mixture has reached the correct temperature.
For a smoother texture, blend the mixture before canning.
Try adding ginger or vanilla for different flavor variations.
Always use a water bath canning method to make sure the preserves are properly sealed.
Use the preserves as a filling for pastries or as a topping for ice cream.
Label the jars with the date of canning to keep track of their shelf life.
Always be cautious when handling hot jars and preserves to avoid burns.
Yes, orange or lime can be used for a different flavor.
Sugar is essential for preserving, but you can try reducing the amount slightly. Alternative sweeteners may not yield the same results.
You can omit it or use a mix of cinnamon, nutmeg, and cloves for similar flavors.
Refrigerating overnight helps the sugar to dissolve and the rind to soften, but you can skip this step and cook longer.
Store in a cool, dark place for up to a year. Once opened, refrigerate and use within a month.
Freezing is not recommended. However, you can freeze the rinds themselves in an airtight container for up to 6 months.
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reviews & comments
May 29, 2021
Great recipe. Just a thought if you have a problem peeling the melon, try cutting it in 1" pieces then chopping off the green. I found this very helpful.
Thank you! My husband is from Florida. He always talked about watermelon rines preservers. And how he grew up with them.Now I can make them for him.
August 5, 2020
Just made a batch and it is delicious. Great recipie. Thank you
July 31, 2020
Hi there. These came out with a bit of a bitter aftertaste. Any thoughts on why or how to address that? Otherwise they're pretty good.
June 13, 2020
This is my 2nd year making this recipe. Never thought I could make watermelon rind preserves like my mama till I found this recipe. Thank you so much !! I will pass this recipe on to my children. Waste not want not !!
January 1, 2020
My grandmother, Susie, made these every year. They are a wonderful treat. Thank you for the memories.
July 10, 2018
Great recipe , simple and delicious I like it