Candied Watermelon Rind
photo by Momtourage
- Ready In:
- 7hrs
- Ingredients:
- 8
- Yields:
-
2 cups
- Serves:
- 32
ingredients
- 4 cups watermelon rind, green parts peeled off and remainder diced (23.2 oz prepared)
- 2 cups sugar
- 2 lemons, zest of
- 1⁄3 cup lemon juice
- 2 tablespoons vanilla
- 1 teaspoon cinnamon
- 8 cardamom pods
- 6 szechuan peppercorns
directions
- Place watermelon rind in a deep pot and add the sugar.
- Cover and let stand at room temperature overnight (at least 4 hours) to macerate.
- In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar.
- Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done.
- Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid.
- While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you’re keeping it in the fridge, skip this part!).
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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