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Watermelon Rind Candy
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
14475 minutes
Sweet Watermelon Rind Candy, a delightful twist on pickles.
Ingredients:
  • 2.5 gallons water
  • 1 tablespoon salt
  • 2 gallons watermelon rind, white part only, cut into 1-inch cubes
  • 1 quart cider vinegar
  • 26 cups white sugar, divided
  • 28 whole cloves
  • 14 (3 inch) cinnamon stick
Instructions:
  • In a large enamel stockpot, bring water and salt to a boil over high heat. Add watermelon rinds and return to a boil. Cook for 20 minutes, then drain in a colander. In a separate pot, bring vinegar and 6 cups of sugar to a boil. Remove from heat, stir in the watermelon rinds, cover, and let stand overnight.
  • The next day, strain the syrup-soaked rinds into a clean bowl with a slotted spoon. In a large stockpot over high heat, dissolve 4 cups of sugar in the syrup. Take the stockpot off the heat, mix in the watermelon rinds, cover, and let sit overnight.
  • On day 3, strain the syrup-infused rinds into a clean bowl using a slotted spoon. Boil 2 cups of sugar in the stockpot, then return the rinds to the pot. Let the mixture cool overnight, then continue this process daily for 6 more days.
  • Sterilize canning jars, rings, and lids in boiling water. Pack watermelon rinds tightly into jars ensuring no air pockets. Add 2 cloves and 1 cinnamon stick to each jar. Bring syrup back to a boil and fill jars within 1/4 inch of the top. Seal with lids and rings.
  • Fill a large stockpot halfway with boiling water and place a rack in the bottom. Lower jars into the pot with care, leaving a 2-inch space between them. Ensure the tops of the jars are covered by 2 inches of water by pouring in more boiling water if needed. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes. Afterward, remove the pot from the heat and allow the jars to sit in the water off the heat for 2 hours.
  • Place the jars on a cloth-covered or wood surface, spaced several inches apart to cool down. Press the lid of each jar with a finger to ensure a tight seal (lid should not move). Store in a cool, dark area for 2 weeks before opening.

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