Watermelon Rind Candy

Name: Watermelon Rind Candy
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 140
Cuisine: Global
Ingredients: 946 milliliters cider vinegar; 14 sticks 14 (3 inch) cinnamon; 2 gallons watermelon rind, white part only, cut into 1-inch cubes; 1 Tbsp salt; 3 gallons water; 6 liters white sugar, divided

Watermelon Rind Candy might be just the hor d'oeuvre you are searching for. One serving contains 162 calories, 0g of protein, and 0g of fat. This recipe serves 140. It can be enjoyed any time, but it is especially good for Summer. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free and vegan diet. If you have salt, water, watermelon rind, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Bring the water and salt to a boil in a large, enamel stockpot over high heat.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Add the watermelon rinds, and return to a boil. Cook for 20 minutes, then drain the rinds in a colander. Bring the vinegar to a boil with 6 cups of sugar.

Ingredients you will need

Watermelon

Vinegar

Sugar

Equipment you will use

Colander

Remove from the heat, stir in the watermelon rinds, cover, and let stand overnight.

Ingredients you will need

Watermelon

The following day, remove the rinds from the syrup using a slotted spoon, and place them into a clean bowl. Set the stockpot onto the stove over high heat, add 4 cups of sugar, and return the syrup to a boil. Once the sugar has dissolved, remove the stockpot from the heat, and stir in the watermelon rinds, cover, and let stand overnight.

Ingredients you will need

Watermelon

Sugar

Syrup

Equipment you will use

Slotted Spoon

Pot

Stove

Bowl

On day 3, repeat the process above, using only 2 cups of sugar: remove the rinds from the syrup using a slotted spoon, and place them into a clean bowl. Set the stockpot onto the stove over high heat, add 2 cups of sugar, and return the syrup to a boil. Once the sugar has dissolved, remove the stockpot from the heat, and stir in the watermelon rinds, cover, and let stand overnight. Repeat step 3 every day for 6 more days.

Ingredients you will need

Watermelon

Sugar

Syrup

Equipment you will use

Slotted Spoon

Pot

Stove

Bowl

On day 10, sterilize the canning jars, rings and lids in boiling water. Pack the watermelon rinds into sterilized jars, making sure there are no spaces or air pockets on the sides.

Ingredients you will need

Watermelon

Water

Equipment you will use

Canning Jar

Add two cloves and one cinnamon stick to each jar. Return the syrup to a boil, and fill the jars to within 1/4 inch of the top. Top with lids, and screw on rings.

Ingredients you will need

Cinnamon Stick

Clove

Syrup

Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars.

Ingredients you will need

Water

Equipment you will use

Pot

Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, cover the pot, and process for 10 to 15 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Remove the stockpot from the heat, and let the jars stand in the water for 2 hours off of the heat.

Ingredients you will need

Water

Equipment you will use

Pot

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for 2 weeks before opening.

Equipment you will use

Pot