Watermelon Preserves

Ingredients

• a small, long melon
• one teacupful of salt
• one pound of sugar
• two lemons

Method

1. 1

   Take a small, long melon, slice it round in half inch slices, pare, place in a large earthen bowl and cover with brine, using salt to water.

2. 2

   Let it stand twelve hours, drain and cover with fresh water and let it remain until the salt is well out.

3. 3

   Then soak in alum water until firm.

4. 4

   Take from the alum water and boil in fresh water until the rind is clear.

5. 5

   Drain and pack in white sugar.

6. 6

   After the syrup is formed, return to the kettle, slice lemons to each gallon, and boil until the melon is clear and the syrup thick; cover well and keep in a cool place.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 18. The excerpt below is the record exactly as published.

Watermelon Preserves Take a small, long melon, slice it round in half inch slices, pare, place in a large earthen bowl and cover with brine, using one teacupful of salt to three quarts of water. Let it stand twelve hours, drain and cover with fresh water and let it remain until the salt is well out. Then soak in alum water until firm, using a teaspoonful of pulverized alum to one gallon of water. Take from the alum water and boil in fresh water until the rind is clear and the alum is well out of the melon. Drain and pack in white sugar, using one pound of sugar to each pound of melon. After the syrup is formed, return to the kettle, slice two lemons

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