Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Watermelon | 1 cup diced (152g) | 46 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Allspice | 1 tsp ground (1.9g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups watermelon rind, diced
- 4 1/2 cups sugar
- 1 lemon, sliced thinly, then seeded
- 1 teaspoon allspice (optional)
Directions
Peel green skin off the watermelon, but leave a little of the red pulp on rind.
Cut into 1-inch slices, then slice into 1-inch cubes.
Place rind in a large pot and cover with the sugar. (Bavilacqua's mother always said to cover it until the fruit doesn't show.)
Cover with plastic wrap; refrigerate overnight. This draws out the juices..
Place pot on stove and add lemon slices and allspice, if desired.
Boil whole mixture until rind is clear, about 2 hours.
Pack into clean, hot jars. Wipe rims and screw on lids. Process 10 minutes in boiling water deep enough to cover lids by at least 1 inch.
Serve the preserves on buttered toast, if desired.