Watermelon Rind Preserves Recipe. Step 3, let stand 2 to 3 hours if lime is used or 5 to 6 hours if salt is used. Step 5, cover with cold water and let stand 30 minutes.
Watermelon Rind Pickles Cooking Mamas from www.cookingmamas.com
The rind cooks for as long as 3 hours, turning from this. Stir until no flour remains and the mixture is smooth. In another large pot, add ginger to 1/2 gallon of water and bring to a boil.
Let sit for at least 30 minutes.
1 teaspoon each ~ whole allspice and cloves ~ tied in cheesecloth. When alum bath is boiling, add drained watermelon rind. * in a 5 quart pan, add rind and enough water to cover.
Wash oranges, cut them into slices, and then cut each slice into smaller pieces.
Drain and rinse with cold water. Heat to boiling over high heat. When the syrup comes to a boil, add the watermelon rind and the lemon juice.
Add 6 cups chopped rind. Add the watermelon rind preserves to the butter and sugar, stir to combine, then beat in the eggs. Add sliced lemon and cook until lemon rind is transparent.
Dissolve the salt in 4 quarts of warm water, and pour it over the melon rind in a large bowl or pot.
Watermelon rind preserved (garpiz murebbesi) makes 6 pints (3 liters) Oz/ 1 cup water to the sugar and turn on the heat. Add the rind and boil gently for 30 minutes or until syrup thickens.
Gently stir the plumped raisins into the wet ingredients and gradually begin to add the dry ingredients to the mixer.
Combine rind, salt, and cold water in a large glass container. With the spoon you used to stir the preserves remove about 1/4 teaspoon of preserves and pour into the frozen spoon to quick chill. Tilt the frozen spoon over the pot, if the preserves pour off in large thick drops it is done.
