Ingredients
- 4 quarts prepared watermelon rind
- 3 Tbsp. Mrs. Wages Pickling Lime
- 3 quarts water
- 8 cups granulated sugar
- 1 quart white vinegar
- 1 lemon, thinly sliced
- 2 Tbsp. whole cloves
- 3 sticks cinnamon (3" pieces)
- 2 pieces ginger root (1" long)
Preparation
Step 1
Prepare watermelon rind: trim dark skin and pink flesh from thick watermelon rind. Wash and cut in 1" pieces or as desired. Dissolve lime in 2 quarts water in a food-storage container. Pour over rind. If needed, add more water to cover rind. Let stand for 2 hours at room temperature. Drain and rinse several times to remove all lime. Put rind in a large saucepan and cover with cold water. Bring to a boil. Simmer just until tender and drain.
Tie cloves, cinnamon, and ginger in cheesecloth bag. In a large saucepan, combine spice with sugar, vinegar, remaining 1 quart of water, and lemon. Simmer for 10 minutes. Add watermelon rind and simmer until rind is clear. Add boiling water if syrup becomes too thick before rind is clear. Remove spice bag.
Pack rind into hot jars, leaving 1/2" head space. Add syrup leaving 1/2" head space. Remove air bubbles and wipe rims. Adjust lid and process 10 minutes in boiling water bath canner.