Ingredients:
4 Pounds Of Cubed Watermelon Rind
5 Crushed Morton & Bassett Organic Cinnamon Sticks
4 Teaspoons Of Morton & Bassett Ground Cloves
1 1/2 Gallons Of Bottled Mineral Water
8 Cups Of Bottle Mineral Water
1/2 Cup Of Kosher Table Salt
9 Cups Of Fine Ground C&H White Sugar
4 Fresh Sliced And Deseeded Lemons
1 Dash Of Durkee Red Food Coloring (Optional Ingredient)
Information:
Serving Size 70
225 Calories Per Serving
0 Grams Of Fat
Preparation Instructions:
Creating this recipe is fairly easy. To begin you will first want to trim away all of the thin green skin from the watermelon rind. Next cut the watermelon rind into small two inch cubes. Next take out a large pot filled with one gallon of mineral water and the kosher salt, and then place the watermelon rind into it to soak overnight. The next morning you will want to remove the watermelon rind from the salt mixture, and then place it into a large cooking pot filled with fresh mineral water. Place a lid over the pot, then bring the water to a boil, cooking the watermelon rind for roughly half an hour, or until the rind is nice and tender. Once you are done with that step, drain the water and set aside. Moving along, next take out another large cooking pot, and then add in the white sugar, final eight cups of mineral water, and the cleaned and sliced lemons. Next tie the ground cloves and crushed cinnamon stick into a cheesecloth bag, and place the bag into the pot. Bring this mixture to a boil, and retain the heat level for five full minutes. Next add in the watermelon rinds, cooking them until they are fully transparent. Lastly remove the spice bag and add in the dash of red food coloring, stirring rapidly while doing so. Lastly you will want to ladle the watermelon rind preserves into clean and sterile jars, and then process them to tightly seal each. Store the jars in a cool dry place, and refrigerate any open jars. We hope you enjoyed this recipe, please be sure to check out our other delicious watermelon rind recipes.
