Watermelon Preserves

Ingredients

• Pare off outside green rind, cut in pieces two inches long
• fill the kettle with cold water
• a heaping tea-spoon each of salt
• pulverized alum to two gallons of rinds
• Bruise and tie in a muslin bag four ounces of ginger-root
• boil in a little water until tender, in another pan, three or four sliced lemons
• make a syrup of the sugar

Method

1. 1

   Pare off outside green rind, cut in pieces two inches long, weigh, throw into cold water, skim out, add a heaping tea-spoon each of salt and pulverized alum to two gallons of rinds, let stand until salt and alum dissolve.

2. 2

   Fill the kettle with cold water, and place on top of stove where it will slowly come to boiling point, covering with a large plate so as to keep rinds under; boil until they can be easily pierced with a fork, drain them from the water, and put into a syrup previously prepared.

As published

This recipe was extracted from Buckeye cookery (1892), page 139. The excerpt below is the record exactly as published.

WATERMELON PRESERVES. Pare off outside green rind, cut in pieces two inches long, weigh, _ throw into cold water, skim out, add a heaping tea-spoon each of salt and pulverized alum to two gallons of rinds, let stand until salt and alum dissolve, fill the kettle with cold water, and place on top _ of stove where it will slowly come to boiling point, covering witha large plate so as to keep rinds under; boil until they can be easily 249° pierced with a fork, drain them from the water, and put into a syrup — Ral): S508 PRESERVES. previously prepared as follows: Bruise and tie in a muslin bag four ounces of ginger-root, and boil in two or three pints of water until it is strongly flavored. At the same time boil in a little water until tender, in another pan, three or four sliced lemons; make a syrup of the sugar

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