Categories: conserves, jams, jelly, preserves
Ingredients
- 4 lbs. or 11 cups of fruit
- 4 1/2 lbs. or 9 cups sugar
- Rind from one large watermelon (select melons with thick rind)
- 1 Tbsp. Mrs. Wages' lime
- 8 cups water
- 4 pieces stick cinnamon
- 4 tsp. whole cloves
Directions
- Cut off all green and pink portions of melon. Use only the white part of the rind. Dice rind.
- Soak in lime water to cover for 3 1/2 hours; using Mrs. Wages lime 1 Tbsp. to 1 quart water. Freshen in two or more changes of cold water.
- Cover with water and cook until tender. Drain well.
- Make a syrup of the sugar, and 8 cups water and lemons. Tie the cinnamon and whole cloves into a piece of cheesecloth, and add to syrup. Let boil 5 minutes. Add watermelon rind to syrup and cook until transparent. Remove the spices. Take off foam. Let stand overnight or until cold to plump. Stir occasionally.
- Pack into hot, sterilized jars to within 1/2 inch of top. Wipe tops of jars clean and seal. Process for 15 minutes at boiling in water bath. When cool, label and store in a cool, dry place.