Watermelon Rind Preserves


Quantity: 6 half-pints

Jar size: Half-pints or pints


1½ quarts trimmed and cut watermelon rind pieces
4 tablespoons salt
2 quarts cold water
1 tablespoon ground ginger
4 cups sugar
¼ cup lemon juice
7 cups water
1 thinly sliced lemon (optional)


To Prepare Watermelon Rind -

  1. Trim green skin and pink flesh from thick watermelon rind; cut into 1 inch pieces.
  2. Dissolve salt in 2 quarts water and pour over rind; let stand for 5 to 6 hours in refrigerator.
  3. Drain; rinse and drain again.
  4. Cover with cold water and let stand 30 minutes. Drain.
  5. Sprinkle ginger over rind; cover with water and cook until fork tender. Drain.

 To Make Preserves -

  1. Sterilize canning jars and prepare lids according to manufacturer's directions.
  2. Combine sugar, lemon juice and 7 cups water.
  3. Boil 5 minutes; add prepared watermelon rind and boil gently for 30 minutes.
  4. Add sliced lemon and cook until the melon rind is clear.
  5. Pack hot preserves into hot jars, leaving ¼-inch headspace.
  6. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
  7. Process jars immediately in a Boiling Water Canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:


Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

5 min

10 min

15 min

Source: So Easy to Preserve, 5th ed, 2006