|Healthy Life Kitchen|
|by Marilu Henner|
Most of us go through a constant tug-of-war between the foods we love and the foods we feel we should be eating.
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.
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 ...
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.
Combine honey, water, ... and rind, ginger, and watermelon rind. Simmer very gently 3 hours. Add pineapple; cook 1 hour longer. 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.
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.
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.
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.
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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