2 pounds prepared watermelon rind

1 teaspoon salt

1 pound sugar

2 medium lemons, thinly sliced

 

To prepare rind, pare off outer green and inner red and cut in 1/2-inch cubes. Weigh the cubes, put them in a heavy kettle with water to just cover; add the salt.

Simmer until cubes are almost transparent, about 1 hour.

Drain, reserving the liquid. Measure the liquid and add hot water, if necessary, to make 1 quart in all.

Return to the kettle, add the sugar and bring to boiling, then reduce heat and simmer until the rind is clear and syrup thickened, about 1 1/2 hours. Seal in hot sterilized jars.

Makes about 4 pints.

 

In pioneer days, blueberries were dried and stored in earthenware crocks. Women used a handful in cooking just as raisins are used today.

 

From Doe Bailey