Southern Watermelon Rind preserves

 

• ingredients
• 6 cups watermelon rind, diced
• 4 1/2 cups sugar
• 1 lemon, sliced thinly, then seeded
• 1 teaspoon allspice

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