Skip to main content

Enjoy this modern recipe. 


  • Syrup
  • 3 1/2 pounds sugar
  • 1 pint vinegar
  • 1/2 teaspoon oil of cloves
  • 1/2 teaspoon oil of cinnamon


Remove enough rind from watermelon to yield 7 pounds of fruit. Prepare rind by cutting off the green skin and leaving a little of the pink meat. Cut into cubes. Cover with hot water and parboil until rind can be pierced with a toothpick or fork prong.

Syrup: Drain off water from parboiled fruit. Add it to the sugar, vinegar, and oils. Bring syrup to boiling point and pour over the fruit. Let stand in a container overnight. Drain the rind. Bring the syrup to boiling and pour over rind again. Repeat 24 hours later. On the 3rd day heat the rind and syrup and boil a few minutes and put in jars.

Yield: 8 pints