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Watermelon Rind Preserves

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Watermelon Rind Preserves

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

Yield: About 6 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

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

To Make Preserves - Sterilize canning jars. Combine sugar, lemon juice and 7 cups water. Boil 5 minutes; add prepared watermelon rind and boil gently for 30 minutes. Add sliced lemon and cook until the melon rind is clear. Pack hot preserves into hot jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Watermelon Rind Preserves in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15


  • Making Preserves
  • Fig Preserves
  • Pear Preserves
  • Plum Preserves
  • Strawberry Preserves
  • Watermelon Rind Preserves

  • Reprinted with permission of the University of Georgia. B. Nummer. 2002. Resources for Making Jellied Fruit Problems. Athens, GA: The University of Georgia, Cooperative Extension Service.

    These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
    From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.