I don’t know about you, but I HATE to waste any part of a fruit. And with our watermelons starting to come in, I needed ways to use the rinds. Some will be going to the chickens as frozen treats when the temperatures are high. But I can only freeze so many. So this past week, I’ve been experimenting with a recipe to for the rinds, Candied Watermelon Rinds. While these take some time to make, they are well worth the effort! And there are several different ways to use these little, sweet delights.
5 Ways to use Candied Watermelon Rinds
- Replace the normal Pineapple and Cherries on a ham
- Fry up some bacon for fresh bacon bits, and add them both to a salad
- Make larger pieces of Candy and wrap in bacon, bake at 350 until bacon is done
- Add to a grilled meat and enjoy an extra layer of flavor
- Saving the best for last, eat by themselves!
Candied Watermelon Rind Recipe
- 2 1/2 gallons of water
- 1 TBL Salt
- 2 gallons watermelon rind, white part only, cut into 1″ cubes
- 1 Qt Cider Vinegar
- 26 cups white sugar, divided
- 28 whole cloves (optional)
- 14 / 3″ cinnamon Sticks
- Bring water and salt to boil in large, enamel stockpot over high heat. Add watermelon rinds, return to boil. Cook 20 minutes, drain. Bring vinegar to boil with 6 cups sugar. Remove from heat, stir in watermelon rinds, cover and let stand over night.
- Day 2, remove rinds from syrup with slotted spoon, place in clean bowl. Add 4 cups sugars to syrup, bring to boil. Once sugar is disolved, remove stockpot from heat and stir watermelon rinds back in and cover, let stand overnight.
- Day 3, repeat the process above, using only 2 cups sugar. Repeat step 2 for 6 more days.
- On day 10, sterilize the canning hars, rings and lids in boiling water, pack watermelon rinds into jars, making sur there is not spaces or air pockets on the sides. Optional- add wo cloves and one cinnamon stick to each jar. Return the syrup t a bil, fill jars to 1/4 ” from the top, place lids and screw on rings.
- Process jars in boiling water for 10-15 minutes. Make sure jars are covered by 2″ of water. Remove jars and place on cloth-covered or wood surface to prevent breakage, until cool. Store in cool dark area for 2 weeks before opening.
A taste of a southern Grandma’s kitchen! I say southern, because I am from Mass, and don’t ever remember my Nana making this. But, it is fast becoming a favorite of our house! Let us know if you have tried this or similiar recipes.