Old Southern Watermelon Rind Preserves

Old Southern Watermelon Rind Preserves Recipe - Made in the USA

Region / culture: USA | Preparation time: overnight | Cooking time: 2 hours | Servings: 8

Introduction

Old Southern Watermelon Rind Preserves are a classic recipe that transforms the often discarded rind of a watermelon into a sweet and tangy treat. This recipe has been passed down through generations in the South and is a delicious way to make use of every part of the watermelon.

History

Watermelon rind preserves have been a staple in Southern cooking for centuries. Originally created as a way to reduce waste and make use of every part of the watermelon, this recipe has become a beloved tradition in many Southern households. The sweet and tangy flavor of the preserves pairs perfectly with buttered toast or biscuits.

Ingredients

6 cups diced watermelon rind
4.5 cups sugar
1 lemon, thinly sliced and seeded
1 tsp allspice (optional)

How to prepare

Peel the green skin off the watermelon, but leave a little of the red pulp on the rind.
Cut the watermelon into 1 inch slices, then slice the slices into 1 inch cubes.
Place the watermelon rind in a large pot and cover it with the sugar. (Bavilacqua's mother always said to cover it until the fruit doesn't show.)
Cover the pot with plastic wrap and refrigerate it overnight. This will draw out the juices.
Place the pot on the stove and add lemon slices and allspice, if desired.
Boil the whole mixture until the rind becomes clear, which usually takes about 2 hours.
Pack the mixture into clean, hot jars. Wipe the rims and screw on the lids. Process the jars for 10 minutes in boiling water that is deep enough to cover the lids by at least 1 inch.
Serve the preserves on buttered toast, if desired.

Variations

Add a splash of bourbon or rum to the preserves for a boozy twist.
Experiment with different spices such as cinnamon or cloves for a unique flavor profile.
Mix in chopped nuts or dried fruit for added texture and flavor.

Notes

After cutting watermelon, save the rind in the refrigerator until you are ready to prepare the preserves.

Cooking Tips & Tricks

Be sure to leave a little bit of the red pulp on the watermelon rind when peeling it, as this adds flavor and color to the preserves.

- Refrigerating the watermelon rind and sugar mixture overnight helps to draw out the juices and infuse the rind with sweetness.

- Adding lemon slices and allspice to the mixture adds a depth of flavor and complexity to the preserves.

- Boil the mixture until the rind becomes clear, which indicates that it is fully cooked and ready to be preserved in jars.

Serving Suggestions

Old Southern Watermelon Rind Preserves are delicious served on buttered toast, biscuits, or even as a topping for vanilla ice cream.

Cooking Techniques

Boiling the watermelon rind and sugar mixture until the rind becomes clear is key to ensuring that the preserves have the right consistency and flavor.

Ingredient Substitutions

If you don't have allspice on hand, you can substitute with a combination of cinnamon, cloves, and nutmeg.

Make Ahead Tips

Old Southern Watermelon Rind Preserves can be made ahead of time and stored in the refrigerator for up to 2 weeks.

Presentation Ideas

Serve the preserves in decorative jars with a ribbon tied around the lid for a charming presentation.

Pairing Recommendations

Old Southern Watermelon Rind Preserves pair well with a variety of cheeses, such as brie or cheddar, as well as charcuterie and crackers.

Storage and Reheating Instructions

Store the preserves in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 2 weeks.

Nutrition Information

Calories per serving

Each serving of Old Southern Watermelon Rind Preserves contains approximately 120 calories.

Carbohydrates

Each serving of Old Southern Watermelon Rind Preserves contains approximately 30 grams of carbohydrates.

Fats

Old Southern Watermelon Rind Preserves are fat-free.

Proteins

Old Southern Watermelon Rind Preserves are protein-free.

Vitamins and minerals

Watermelon rind is a good source of vitamins A and C, as well as potassium and magnesium.

Alergens

Old Southern Watermelon Rind Preserves do not contain any common allergens such as nuts, dairy, or gluten.

Summary

Old Southern Watermelon Rind Preserves are a sweet and tangy treat that is low in calories and fat, making them a guilt-free indulgence.

Summary

Old Southern Watermelon Rind Preserves are a delicious and unique way to enjoy the often overlooked rind of a watermelon. With a sweet and tangy flavor, these preserves are a perfect addition to any Southern pantry.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was an old Southern recipe for Watermelon Rind Preserves that had been passed down through generations in my family. The recipe was handwritten on a yellowed piece of paper, with faded ink that spoke of years gone by.

I remember the day I first learned how to make these preserves like it was yesterday. I was just a young girl, spending the summer with my grandmother in her cozy kitchen. She was a master in the art of preserving fruits and vegetables, and I was always eager to learn from her.

On this particular day, she had brought in a large, ripe watermelon from the garden. As she began cutting it up, I noticed that she was carefully saving the rind. I watched in curiosity as she peeled off the tough green skin and diced the white rind into small cubes.

"What are you going to do with that, Granny?" I asked, unable to contain my curiosity.

"Why, I'm going to make Watermelon Rind Preserves, of course," she replied with a twinkle in her eye. "It's an old family recipe that has been passed down for generations."

I couldn't believe that something so delicious could come from what I had always considered to be the discard pile. But as I watched my grandmother work her magic in the kitchen, I knew that I was in for a treat.

She began by soaking the watermelon rind in a mixture of salt and water, which she said would help draw out the bitterness. After a few hours, she rinsed off the rind and simmered it in a pot with sugar, water, and spices. The scent that filled the kitchen was intoxicating - a mix of sweet sugar and fragrant spices that made my mouth water.

As the preserves cooked, my grandmother regaled me with stories of how she had learned the recipe from her own grandmother, who had learned it from her mother before her. She spoke of hot summer days spent in the kitchen, preserving fruits and vegetables to last through the winter months.

I listened intently, soaking up every word as if it were a precious gem. I could feel the love and tradition that infused this recipe, passed down through the generations like a cherished family heirloom.

After several hours of simmering, the preserves were finally ready. My grandmother carefully ladled them into jars, sealing them with wax to preserve them for the months to come. She handed me a spoonful to try, and I was blown away by the sweet, tangy flavor that burst in my mouth.

"This is delicious, Granny!" I exclaimed, my taste buds tingling with delight.

She smiled at me, a twinkle in her eye. "I'm glad you think so, dear. This recipe has been in our family for generations, and now it's your turn to carry on the tradition."

And carry on the tradition I did. Over the years, I made Watermelon Rind Preserves countless times, always with a sense of pride and nostalgia. Each time I made them, I felt a connection to my grandmother and all the women who had come before me, passing down this recipe through the ages.

Now, as I stand in my own kitchen, surrounded by the comforting scents of sugar and spices, I can't help but smile. The recipe for Old Southern Watermelon Rind Preserves may have been passed down through generations, but it will always hold a special place in my heart - a reminder of the love and tradition that binds us together as a family.