Assemble these supplies:
- 3 ½ quarts or 5 poundsfirm fresh watermelon rind with
- large proportion of white rind
- 8 teaspoon alum
- 1 quart vinegar
- 2 teaspoon whole cloves
- 2 cinnamon sticks
- 4 pounds sugar
Steps in preparation:
- Cut-off outer green skin and all from the rind.
- Cut peeled rind into triangular pieces. Weight.
- Put rind in a large kettle.
- Cover with water and boil until rind can be easily pierced with fork.
- Add alum to rind. Remove from heat.
- Let stand overnight.
- In the morning, rinse rind under running water; drain.
- Return rind to kettle. Add the vinegar, cloves and cinnamon sticks.
- Pour sugar over rind.
- Bring to boil each day for five consecutive days.
- Pack cooked rind and a piece of cinnamon into hot sterile jars after the fifth cooking.
- Fill jars with hot syrup. Seal at once.
- Store 3 weeks before tasting.
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