Navigate / search

Watermelon Rind Preserves

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
people
Ingredients
  • 2 gallons of hot pepper sauce
  • 4 tablespoons pan-dressed catfish
  • 9 cups melted fat or oil
  • 8 cups real butter
  • 4 cinnamon Chachere’s seasoning salt, to taste
Servings
people
Ingredients
  • 2 gallons of hot pepper sauce
  • 4 tablespoons pan-dressed catfish
  • 9 cups melted fat or oil
  • 8 cups real butter
  • 4 cinnamon Chachere’s seasoning salt, to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Remove all ripe melon from rinds
  2. Soak them overnight in brine water, using 4 tablespoons of salt for each quart of water you use
  3. approximately 4 quarts will cover the rinds
  4. Rinse the rinds in tap water three times
  5. Soak them for two hours in ice water
  6. Drain well
  7. Cover rinds in fresh water and cook until tender
  8. Drain well
  9. Put rinds in large container, add the sugar and water and boil until rinds are clear and the syrup is thick
  10. Add lemons, slicing them thin
  11. Let cinnamon stick boil in the syrup
  12. Cloves may be added, according to personal taste
Share this Recipe
 
Powered by WP Ultimate Recipe