Rosy Watermelon Rind Preserves

Total Time
12hrs 30mins
Prep 12 hrs
Cook 30 mins

A little bit different recipe that is my favorite. These take a little time but are soooo worth it. From a Farm Journal magazine years ago. These should set for at least six weeks (or more) before eating.

Ingredients Nutrition


  1. Remove rind from watermelon.
  2. Peel off outside skin.
  3. Cut rinds into three inch strips (about 12 cups).
  4. Place strips in large jar and cover with cold water.
  5. Add the cup of salt.
  6. Let stand overnight.
  7. Drain off all the water.
  8. Place watermelon rind in 2 quarts of fresh water in a large sauce pan.
  9. Boil 10 minutes and then strain.
  10. In a 6 quart kettle bring vinegar, cherry juice and sugar to a boil.
  11. Add ground cloves and ground cinnamon.
  12. Spiced cooked rind with cloves.
  13. Drop cooked rind into hot syrup and cook until syrup is thickened.
  14. Add a piece of cinnamon stick into hot pint jars.
  15. Fill with boiling hot preserves and syrup.
  16. Adjust lids.
  17. Process in a boiling hot water bath (212F) for 15 minutes.
  18. Remove jars and let cool in a draft free area.
  19. Makes 8-10 pints.


Most Helpful

Just a comment - I'm about to use this recipe, as it is exactly how I remember my grandmother making watermelon rind PICKLES. It's supposed to taste like sweet pickles. The other recipes here are actually preserves, I think, and would taste as such.

Nodnyl June 30, 2010

This recipe was AWFUL! It tasted only like vinegar. I would not recommend this recipe.

Carolyn O'Brien July 23, 2004

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