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Full Online Book HomeLearning KitchenFruit - Watermelon Preserves
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Fruit - Watermelon Preserves Post by :Satya Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1900

Click below to download : Fruit - Watermelon Preserves (Format : PDF)

Fruit - Watermelon Preserves

7 cups watermelon pieces
4 tablespoons coarse salt
1 tablespoon ground ginger
4 cups granulated sugar
1/4 cup lemon juice
cold water

Use the firm light pink watermelon flesh; cut in 1 inch pieces. Dissolve salt thoroughly in 8 cups cold water and pour over watermelon pieces; let stand 5 - 6 hours. Drain, rinse well and drain again.

Cover with cold water and let stand 30 minutes; drain. Sprinkle with ginger, cover with water and cook until fork tender; drain.

Combine sugar and lemon juice and 7 cups water. Bring slowly to boiling and boil 5 minutes; add watermelon pieces and boil gently for 30 minutes, then simmer until watermelon is clear about 3 hours.

Pack, boiling hot, into cleaned jars, leaving 1/4 inch head space; adjust caps. Process jars about 20 minutes at 180 F in hot water bath. Yield: 3 (8 ounce) jars.

Note: these are good with ice cream and as a sweet relish.

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Fruit - Watermelon Salsa Fruit - Watermelon Salsa

Fruit - Watermelon Salsa
2 cups watermelon, seeded and coarsely chopped 2 Tbs. chopped onion 2 Tbs. Water chestnut chopped 2 to 4 jalapeno's chopped 1 Tbs. Balsamic Vinegar 1/4 tsp. salt 1/2 tsp minced garlic Mix all together and refrigerate for 2 hours. Serve with tortilla chips.

Fruit - Watermelon Pickles Fruit - Watermelon Pickles

Fruit - Watermelon Pickles
For 20 cups of rind make this syrup: 7 cups sugar 2 c. vinegar 1/4 t. oil of cloves 1/2 t. oil of cinnamon. When rind has been parboiled, drain off water. Bring syrup to boiling poing and pour over the rind. Let this stand overnight in kettle. Next morning do the same. Third morning heat both rind and syrup and seal in jars. Makes 5 pints. Using the oils keeps the pickles clear and transparent.