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I won a first place ribbon in the NJ State Fair for my watermelon rind jam. I have been fascinated for some time by coming up with gourmet/tasty fixins' with ingredients that would otherwise be discarded.
After some experimenting, I now love watermelon rind as much as I love the red pulpy pieces. ~ksp----
Watermelon Rind Jam
• 2 lbs pound of fresh skinless watermelon rind (1 medium-sized fruit)
• Juice from 1 lemon or lime
• 2 cups sugar
• 1tbsp fresh ginger – grated
• 1tsp powdered ginger
• 1/2 teaspoon salt
- Cut watermelon rind into 1 inch cubes.
- Add the watermelon rind and grated ginger to a pot, cover with water and boil until fork tender and translucent; stirring regularly.
- Drain out the water but keep 2 cups of this liquid for use to blend; let cool.
- Pulse in a blender or food processor adding little liquid only if necessary. Process until smooth (the consistency of thick applesauce.)
- Pour in a heavy pot.
- Add sugar, salt and lime juice. Bring juice to boil in large pot, and slowly stir in the sugar.
- Bring to a rapid boil over high heat, and stir in the liquid pectin. Return to a full rolling boil, and allow to boil for 1 minute.
- Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top.
- Process in a hot-water bath of simmering water for 10 minutes. Adjust time for your elevation.~ksp