Recipe#27010

Title: TZMEROOG RECHEL (Watermelon rind preserves)

Margaret Soukiasian

6 cups watermelon rind (peeled)
2 cups white vinegar
2 cups water
6 cups granulated sugar
1/2 tsp. salt
1/2 cup orange juice fresh or frozen
1/4 cup lemon juice fresh or bottle
1 tbsp. rind of lemon or orange
1 tbsp. whole clove
5 cinnamon sticks 
Boil water, salt; add watermelon rind (cut in 1/4" thick, 1 inch squares). Cook until rind is 
tender or when easily pierced with fork. Drain. 
Cook sugar, juice, cloves, cinnamon and lemon or orange rind over low heat. Stir until sugar dissolves. 
Boil until mixture turns to syrup, about 15 minutes. Add melon rind and boil until rind appears 
clear or transparent. 
Cool and bottle. 
Note: Leave a little pink of the watermelon on rind for color. 
Fills 6 1/2-pint bottles