Watermelon Rind Preserves

16 09 2009

When I first heard of watermelon rind preserves, in an ancient (to my young eyes) Pogo comic strip, the idea seemed miraculous. It seemed like soup from a stone – too good to be true. And what quantities of watermelon rind I had so thoughtlessly discarded! Texas watermelons – Hempstead, Texas – are gourds almost beyond belief, so I imagined gallons of sweet preserves.
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This year, for the first time, I made them! But they aren’t what I thought they would be. At least, this recipe wasn’t. It was a pickle, actually – an Indian-style pickle, with ginger and lemon peel and allspice berries and cloves. It needed to mellow for a month or so in a jar – now it’s been three, so I had some today as a relish for some hot dogs – yum! Many years ago I made a green tomato chutney that was a surprise hit as a hot dog relish. This isn’t quite as perfect, but it is still a good match. Just imagine – soup from a stone. I mean, just imagine – you can eat those rinds!
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One response

7 09 2014
Sara Taylor

Depends on the recipe that you used, http://allrecipes.com/recipe/watermelon-preserves/ take a look at this one it is almost the same as the one my great grandmother used and I still use today. Mine is not an exact science but they turn out the same every batch.

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