Victoria’s mother made these preserves for her when she was a child, about 70 years ago. She cooked on a wood stove and had been canning for so long that she instinctively knew how much of each ingredient to put in and when the preserves were done. The lemon juice is Victoria’s addition—she likes the way it brightens the flavor of the preserves.
MAKES: about four 8-ounce jars
INGREDIENTS:
- 1 medium watermelon
- 2 cups granulated sugar
- 1⁄4 cup freshly squeezed lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
INSTRUCTIONS:
- Prepare the watermelon rind: Using a soft scrub brush, thoroughly scrub the watermelon, then rinse well and dry. Using a sharp knife, cut the melon into slices and trim off as much of the red flesh as possible from the white rind. Cut the outer green peel from the white rind and dice the rind. Discard the green peel (and eat the red flesh!) Measure out 4 cups of diced watermelon rind.
- Place the watermelon rind in a large glass bowl. Pour the sugar over the watermelon, making sure it completely covers the rind. Cover and refrigerate overnight.
- Transfer the watermelon mixture to a 4-quart stainless steel stockpot. Stir in the lemon juice, cinnamon, and cloves. Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low, then cover the pot and simmer, stirring frequently, until the syrup thickens to the consistency of honey. This may take up to 3 hours. Watch carefully so the preserves do not scorch. Remove the pot from the heat and skim off any foam.
- Ladle the preserves into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 8-ounce and pint jars in a water bath canner for 10 minutes (see p. 34 for instructions). Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
