Watermelon Preserves

Ingredients

• a bucket of cold water
• two handfuls of lime
• two pounds of white sugar
• one pound of rind

Method

1. 1

   Soak rind in lime-water, then in clear water.

2. 2

   Scald in alum-water, then boil in ginger-tea.

3. 3

   Make syrup and cook rind until transparent.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 148. The excerpt below is the record exactly as published.

Watermelon Preserves. — To a bucket of cold water add two handfuls of lime. Cut your rinds, either watermelon or canta- loupe; let it remain in the lime-water tw'enty-four hours, turn- ing it often from the bottom. Take out of the lime-water, and soak in clear water to remove the lime, changing the water fre- quently. Scald in strong alum-water, with grape or butter bean leaves, keeping the vessel well covered that the rind may have a good green color. Let them boil in this about ten minutes; then drop the rind in cold water; boil in a strong ginger-tea, making enough to cover the rind well, and long enough to impart a flavor of ginger to the rind. Make a sirup, using two pounds of white sugar to one pound of rind

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