Watermelon Rind Preserves

• rind of 1 lemon
• rind from 1 (5 lb.) watermelon
• 3/4 c. pickling lime
• water
• 1 Tbsp. alum
• 1 1/2 lb. sugar
• 8 c. hot water
• 1 large can sliced pineapple, drained and chopped (optional)

1. Remove green rind
2. and
3. red
4. pulp from watermelon rind. Cut rind (white
5. part)
6. into
7. even
8. one-inch
9. square
10. pieces. Combine lime in
11. water
12. to
13. cover
14. rind.
15. Let stand overnight. Rinse thoroughly.
16. Soak rind
17. in alum and water to cover for 2 hours. Rinse thoroughly.
18. Cover rind with cold water and boil until slightly tender
19. when
20. pierced
21. with fork (about 25 minutes). Melt sugar in
22. 8
23. cups
24. of
25. hot water.
26. Place rind and drained, chopped pineapple
27. in sugar water and cook until rind is transparent.
28. (Add boiling water if syrup becomes too thick during cooking.) Pack in hot sterile jars and seal.

rind from, pickling lime, water, alum, sugar, water, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=236506 (may not work)