|The Best Recipe|
|by Editors of Cook's Illustrated Magazine|
Founded in 1980, Cook's Illustrated (formerly Cook's Magazine) has emerged as "America's Test Kitchen," renowned for its near-obsessive dedication...
Results 1 - 10 of 31 for watermelon preserves
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Peel watermelon rind. Cube. Put ... will scorch. These preserves are more like ... delicious on hot buttered biscuits - also, good as a topping for ice cream.
Scoop all meat from rind. (Have a watermelon party and let ... jars. NOTE: You can do jars in dishwasher while simmering lids and rings in saucepan on stove.
Peel and cube 4 pounds of white meat of rind. Soak in salt solution (1 1/2 tablespoons salt to 2 quarts water) overnight. Drain. Parboil in fresh ...
Peel the rind of one half large melon, rejecting all the soft pink part. Chop finely or cut in a grinder and place in a bowl overnight with a ...
Cut green outer ... cook until tender; drain. Mix sugar, lemon juice and 8 cups water. Cook until watermelon turns clear. Pack and seal in sterilized jars.
To prepare rind: Select thick watermelon rind. Trim off ... before proceeding with recipe. The salt brine substitutes for the slaked lime-water mixture.
Remove rind from watermelon. Peel and ... pint jar; then fill with boiling hot preserves. Process 15 minutes in water bath. Seal at once. Yield 8-10 pints.
Pare and cut watermelon rind into pieces ... sliced lemon to each 3 quart rind. Add whole spices if desired. Cook slowly until rind is tender and clear.
Combine honey, water, ... and rind, ginger, and watermelon rind. Simmer very gently 3 hours. Add pineapple; cook 1 hour longer. Seal in sterilized jars.
My grandmother, called Motherdear by all her grand and great grandchildren, made these every year from melons she grew in north Florida. No family ...
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