Grandmothers Watermelon Rind Preserves Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1 lbs: Watermelon rind,
2 cup: Water,
2 cup: Sugar,
1: Lemon, sliced
1: Cinnamon stick,
1 tsp: Whole cloves,
Directions:
The texture of these preserves is firm and thick and the taste
redolent with spices. Underripe melons are a good choice for this
recipe because the rinds are particularly firm.
Skin the rind and scrape it clean of any red flesh. Cut the rind into
half-inch cubes. Soak overnight in a solution of 1 gallon water and
1/2 cup salt.
Drain rind and cook in fresh water for about 50 minutes, or until just
tender when pierced with a fork. Drain well and set aside.
To make the syrup, combine the remaining ingredients in a pan large
enough to hold all the rind. Bring to a boil and cook for 5 minutes.
Add rind and cook until it turns transparent, about 30 minutes. Pack
into clean glass jars, cover with hot syrup and seal. Store in the
refrigerator for up to 3 months.
Uses: This makes a wonderful condiment to serve with East Indian
curries or any other hot and spicy dish.
Makes 2 to 3 pints.
PER TABLESPOON: 35 calories, 0 g protein, 9 g carbohydrate, 0 g fat,
0 mg cholesterol, 0 mg sodium, 0 g fiber,
From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.
Posted by Stephen Ceideburg
Source from luhu.jp
redolent with spices. Underripe melons are a good choice for this
recipe because the rinds are particularly firm.
Skin the rind and scrape it clean of any red flesh. Cut the rind into
half-inch cubes. Soak overnight in a solution of 1 gallon water and
1/2 cup salt.
Drain rind and cook in fresh water for about 50 minutes, or until just
tender when pierced with a fork. Drain well and set aside.
To make the syrup, combine the remaining ingredients in a pan large
enough to hold all the rind. Bring to a boil and cook for 5 minutes.
Add rind and cook until it turns transparent, about 30 minutes. Pack
into clean glass jars, cover with hot syrup and seal. Store in the
refrigerator for up to 3 months.
Uses: This makes a wonderful condiment to serve with East Indian
curries or any other hot and spicy dish.
Makes 2 to 3 pints.
PER TABLESPOON: 35 calories, 0 g protein, 9 g carbohydrate, 0 g fat,
0 mg cholesterol, 0 mg sodium, 0 g fiber,
From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.
Posted by Stephen Ceideburg
Source from luhu.jp