Water-melon Preserves

Ingredients

• pound of melon rinds
• pound of sugar
• lemon

Method

1. 1

   Cook melon rinds until tender, layer with sugar overnight.

2. 2

   Drain syrup, boil rinds until tender, jar with thick syrup.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 469. The excerpt below is the record exactly as published.

pound of sugar to each pound of the mixed fruit; make a syrup of sugar with a little water, put in the fruit and cook until tender. Put up as above. Peach Preserves, — Place in earthen dishes alternate layers of peaches and sugar and let stand overnight ; then boil over slow fire until transparent, pour into large dishes and stand in the sun until the syrup is almost a jelly. Put in jars and see that no bubbles of air are left in them ; place b/andied paper on top and cover. Pie-Plant Preserves. — Wash clean, but do not peel ; cut up an inch or two in length, put a layer in small jar, then a hiyer of sugar, another layer of pie-plant, then sugar, until the pan or crock is full, allowing pound sugar to pound pie-plant ; cover tightly, put in hot oven, and as soon as it is heated through it is done. The pie-plant will be whole and the syrup rich and a pretty color. Do not put in a drop of water. An earthen bean pot with cover is best to use, and fruit must then cook half an hour. Put up in glass cans. Plum Preserves. — Boil in water to cover (if fruit is sour adding a teaspoon soda to each pint water to take off the bitter taste) until tender, then rinse them in cold water and stonecarefully, keeping as nearly whole as possible; then boil them a few minutes in the thick syrup and can. Or select large ripe plums, weigh, slightly prick them to prevent from bursting, and simmer very gently in a syrup made of quarter pound sugar to each pint water. Put them carefully in pan, let syrup cool, pour it over the plums and let stand two days. Make another syrup of three-fourths pound su^ar for every pound fruit as first weighed, with as little water as possible, boiling and skimming carefully. Drain plums from first syrup, put them into the fresh syrup and simmer very gently until they are clear ; lift them out «mgly into cans or jars, pour the syrup over, and when cold, cover as directed. Green<jages are also very delicious done in this man- ' ncr. To Preserve Plums Dry^ gather plums when full srown and PRESERVES. 545 just turning color ; prick them, put in sauce-pan cold water, and set over fire until water is on point of boiling. Then take them out, drain, and boil gently in syrup made with pound sugar to each gill water ; if the plums shrink and will not take the sugar, prick them as they lie in the pan ; give another boil, skim, and set away. Next day add more sugar, boiled almost to candy, to the fruit and syrup ; ^ut all together in wide-mouthed jar, and place them in a cool oven for two nights ; then drain the plums from the syrup, sprinkle a little powdered sugar over, and dry them in a cool oven. Water-melon Preserves. — Cook melon rinds in water until tender, put sugar and rinds in alternate layers in jar and let stand over night ; in the morning drain off syrup, heat and boil the rinds in it until tender, then take them out into cans or jars, and boil the syrup till thick, adding lemon

Cook this with the app: pantry check, scaling, and the assistant.