Use almost overripe watermelons for the best result. Fantastic on toast, and taste better if stored for a few months before eating. To get the green skin off the rind, I use a potato peeler.
Ingredients (makes 10 jars depending on size)
- 7 Cups Watermelon rind sliced (all pink flesh and green skin removed)
- 6 Cups Cold Water
- 4 Cups Cider Vinegar
- 5 Cups Firmly packed Dark Brown Sugar
- 2 Cinnamon Sticks
- 1 Tablespoon Whole Cloves
Method
- Put the rind in a large saucepan, cover with water and bring to the boil. Boil until the rind is translucent, but do not let it go soft.
- In another pot bring the vinegar and sugar to the boil, and cook until sugar is dissolved.
- Put the cinnamon and cloves in a scrap of cheesecloth and drop into the syrup. Drain the rind and mix into the syrup. SImmer for 1 and a half hours, until the syrup is dark and thick.
- Remove the spice bag. Ladle the rind and syrup into mason jars, and seal. Place in boiling water bath for 10 minutes, store in a cool dry place.
Notes
Dad use to make this at the end of summer, and would get the syrup almost black. It looked awful but tasted brilliant.
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