This Watermelon Rind Preserves Jam Homemade Vintage Canning Recipe is a delicious retro breakfast delight that us modern homesteaders are lucky enough to enjoy. Why waste those watermelon rinds when you can make this culinary adventure? Never again….
2 cups vinegar
7 cups white sugar
1 small unpeeled orange
1 small unpeeled lemon
1/2 teaspoons oil of cloves (honestly 1/4 teaspoon could be plenty)
1/2 teaspoons oil of cinnamon
3 quarts watermelon rind, trimmed
Use rind from a firm, but not overripe, watermelon. Trim off the green outer skin and any pink fruit flesh; cut into one-inch cubes to make 2 1/2 quarts. Place rind in large saucepan; cover with boiling water. Boil until tender but not soft — about 10 minutes. Drain well. In a pan, combine sugar, vinegar, cloves, cinnamon and bring to a boil. Pour over rind. Let stand overnight at room temperature.
The next morning, drain the syrup from watermelon rind. Heat to boiling and pour over rind. Let stand overnight again.
On the third morning, slice unpeeled orange and lemon crosswise; quarter each slice. Add to melon rind in syrup; heat to boiling. Turn at once into four to six hot pint jars and process for 10 minutes. Store in a cool dry place.