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Results 11 - 20 of 33 for watermelon preserves
Peel watermelon rind. Cube. Put 5 cups ... will scorch. These preserves are more like a jam ... biscuits - also, good as a topping for ice cream.
Select thick, firm rind peeling off all pink meat and green rind. Cut into desired shape and size. Cover with weak salt water overnight. ...
Remove all green rind and most of the red flesh from the white part of the rind, cut into 1/4 inch slices. Soak in mild salt water (1/2 cup ...
Remove all green peel and pink flesh from rind. Cut into 1-inch square pieces. Combine the 1 gallon of water and salt to make a mild brine; ...
Remove all green peel and pink flesh from rind. Cut into 1-inch square pieces or smaller if you wish. Combine the 1 gallon of water and ...
Use thick watermelon rind. Use only the greenish-white ... is very thick, stirring often to prevent burning. Pack and seal in sterilized jars.
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 ...
Trim off outer green rind, ... in cubes. Prepare watermelon rind. Put in a large ... adjust caps. Process in a boiling water bath for 15 minutes.
Select melons with thick rinds. Peel off all green portion using only the white part of the rind. Cut into small dice. Soak in mild salt ...
Trim off outer green skin ... melon is clear, the preserves are ready. Pack preserves into hot sterilized jars. Add enough syrup to cover and seal.
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