• 1 gallon cubed watermelon rind
  • 2 lemons
  • 8 cups sugar
  • Directions

    Peel green skin and red portion from white rind of watermelon. Cut rind into ½ inch to 1 inch cubes. Store cubes overnight in lightly salted water in the refrigerator. Cut Lemon in half and then thinly slice halves. Com bine drained rind, lemon and sugar in large container and cook over medium heat, uncovered, until the rind is translucent and golden in color. Skim foam from the preserves as necessary. Cubes should remain slightly firm and the juice should be very thick and syrupy when cooking is completed.

    Yield: 3 pints

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