How to make it

  • Place watermelon rind in a deep pot and add the sugar.
  • Cover and let stand at room temperature overnight (at least 4 hours) to macerate.
  • In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar.
  • Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done.
  • Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid.
  • While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you’re keeping it in the fridge, skip this part!).

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • jo_jo_ba 4 years ago
    Amount Per Serving (one generous tbsp)
    Calories: 51.9
    Total Fat: 0.0 g
    Cholesterol: 0.0 mg
    Sodium: 0.4 mg
    Total Carbs: 13.3 g
    Dietary Fiber: 0.4 g
    Protein: 0.4 g
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes