ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Watermelon Preserves

Misc.

I found this recipe in my files. I know I found it somewhere on the internet, but I can't remember the source. I have not tried this recipe.

Rochelle

Watermelon Preserves
Categories: Preserves
Yield: 2 Servings

Watermelon

Pare and cut watermelon rind into pieces 2 inches long and 3/4
inches wide.

Cover with brine made by dissolving 1 tablespoon salt in 1 quart
water. Let stand overnight. Drain.

Cover with water and boil 10 minutes. Drain.

Cover with a heavy syrup made of 1 part sugar and 1 part water.
Add 1 thinly sliced lemon to each 3 quarts rind.

Add whole spices if desired. Cook slowly until rind is tender and
clear.

MM by Cathy Svitek

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

MsgID: 201624
Shared by: Rochelle
In reply to: ISO: watermelon rind preserves
Board: Canning and Preserving at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: watermelon rind preserves
  tami
2 Watermelon Preserves
  Rochelle
3 Recipe(tried): Watermelon Preserves
  Peggy Lake Charles,La
ADVERTISEMENT
Random Recipes
  • Easy Egg Salad Sandwiches
  • EASY EGG SALAD SANDWICHES 6 large eggs 1 small stalk celery, diced 1/3 cup mayonnaise or mayonnaise-type salad dressing 1 teaspoon minced onion 1 teaspoon sweet pickle relish 1 teaspoon prepared mustard 1/2 teaspoon s...
  • Chocolate Torte Lilli
  • CHOCOLATE TORTE LILLI 1 cup strong cold coffee 1 1/2 tsp. sugar 2 Tbsp. Grand Marnier 2 sticks (1 cup) butter, softened 2 eggs (if unsure about eggs, use substitute or pasteurized eggs) 12 oz. semisweet chocolate chip...
  • Impossibly Easy Pizza Pie (using Bisquick)
  • IMPOSSIBLY EASY PIZZA PIE 1 medium onion, chopped (1/2 cup) 1/3 cup grated Parmesan cheese 1/2 cup Bisquick Original baking mix 1 cup milk 2 eggs 1 (8 oz) can pizza sauce 1/2 package sliced pepperoni (3 1/2 oz size) ...
  • Roasted Red Pepper and Tuna Spread
  • ROASTED RED PEPPER AND TUNA SPREAD 3 cups Mancinl Roasted Red Peppers, drained 2 cans (6 oz. each) tuna, drained 1 medium celery stalk, finely chopped 1/4 cup black olives, pitted and chopped 3 tbsp. olive oil 2 ...
  • Cookie Crust Peach Pie (oatmeal crust, 1950's)
  • COOKIE CRUST PEACH PIE "You don't have to be a pastry chef to master the crust of this delicious peach pie. All you do is mix the ingredients right in the pie pan, bake, then shape the crust. Into this crunchy, spicy-...
  • Stuffed Green Peppers - Cooking Tip
  • You Should boil the peppers first before putting in oven, boil till just starting to turn tender, it brings out all the flavors of the food and peppers, I have made them both was and found out people like them better...
ADVERTISEMENT
  • KYJoe's Personal Favorite Ramakis
  • KYJOE'S DELICIOUS RAMAKI This is a great appetizer. 2 cans water chestnuts Bacon slices, cut into half *Chicken or pork liver cut into small piece, optional 1/2 cup tomato catsup 1/2 cup brown sugar 2 tbsp Worcesters...
  • Cheddar Corn Fritters (deep fried)
  • CHEDDAR CORN FRITTERS 3/4 cup flour 2 teaspoons sugar 1 to 2 teaspoons chili powder (optional) Salt and pepper as needed 3 ears corn, plus corn milk if available* (or 2 cups corn kernels) 3 tablespoons diced red o...
  • Homemade Pomegranate Molasses
  • HOMEMADE POMEGRANATE MOLASSES 2 dozen pomegranates* (or substitute 6 cups pomegranate juice) 1 cup sugar 1 cup lemon juice Wash the pomegranates. Roll them around until they soften, then break up the pomegranates u...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Watermelon Preserves
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!