Flavorful, fruity treat: watermelon preserves

Recipe Finder

November 11, 1998|By Ellen Hawks | Ellen Hawks,Sun Staff

Watermelons are available year-round in the markets, and a recipe for watermelon preserves is available right here.

Velmer Napier of Baltimore requested the recipe, and responses arrived from Sue Latini of Ferndale, Marion Ruhl of Monkton, Evelyn Edwards of Gilchrist, Ore., Beth Hunter of Timonium, Mary Clearman of Castle Rock, Wash., and Pamela C. Curran of Towson.

Tester Laura Reiley chose the recipe of Lynn Stiegler of Beaverbrook, who noted that it "was taken from the morning Sun in the 1930s and is a must for ham!"

Watermelon Preserves

Makes about 6 half-pints

6 cups watermelon rind

4 tablespoons salt

2 quarts cold water

1 tablespoon ground ginger

4 cups (2 pounds) sugar

1/4 cup freshly squeezed lemon juice

7 cups water

1 lemon

Trim the green skin and pink pulp from the watermelon rind. Cut the trimmed rind into 1-inch squares and measure out 6 cups. Dissolve the salt in the 2 quarts of cold water and soak the melon rind overnight.

Drain the rind and rinse well, then add water just to cover and let stand 30 minutes; drain again. Sprinkle the rind with ginger, place it in a pot and cover with water and simmer, uncovered, for about 15 minutes, or until it is tender when pierced with a fork. Drain the rind and set it aside.

Boil together the sugar, lemon juice and 7 cups of water in a preserving kettle for 5 minutes. Slice the lemon wafer-thin and discard the seeds. Put the lemon slices, melon rind and syrup in a pot and boil the mixture until the rind is clear and transparent. Ladle into 6 hot, sterilized half-pint jars and seal immediately.

Tester Reiley's comments: "Try to find a watermelon with a thick rind. Seedless varieties don't have a thick enough green and white rind to make good preserves. Trim away just the outermost dark green skin and all of the pink insides. (I made watermelon ice with the pink part.)

"The flavor of these preserves is sweet and gingery. There's also a fresh, lively, citrus flavor imparted by the lemon. The texture is not particularly crisp, though.

"The canning jars look very pretty with the pale green of the rinds alongside the translucent rounds of lemon."

Recipe requests

* Susan Livingston of Johnstown, Pa., writes that she has lost a recipe that her family enjoyed and has been unable "to find it in any cookbook. It is a Slippery Pot Pie where pieces of potpie dough are cooked in the broth or the sauce with the potatoes, etc. The only recipe I can find is the one made in a casserole with a pie-crust lid."

* Shirley M. Green, Latrobe, Pa., would like to have a pie recipe using Bing cherries.

* Carolyn Wilkinson of Luther-ville is seeking a recipe for "wild mushrooms in phyllo. It is an appetizer on the menu at the Inn at Chadds Ford in Chadds Ford, Pa. It is a puree of the mushrooms, spices and some kind of cheese, a very mild variety. Thanks."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Letters may be edited for clarity.

Pub Date: 11/11/98

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