Title: WATERMELON PRESERVES
  Categories: Preserves
       Yield: 2 Servings
  
            Watermelon
  
   Pare and cut watermelon rind into pieces 2 inches long and 3/4 inches
   wide. Cover with brine made by dissolving 1 tablespoon salt in 1
   quart water. Let stand overnight.  Drain.  Cover with water and boil
   10 minutes. Drain. Cover with a heavy sirup made of 1 part sugar and
   1 part water. Add 1 thinly sliced lemon to each 3 quarts rind. Add
   whole spices if desired. cook slowly until rind is tender and clear.
   
   MM by Cathy Svitek
   
   From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
   71511,2253, GT Cookbook echo moderator at net/node 004/005
  
 

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