Watermelon question

Anyone growing watermelons. Do you know if heirlooms have a thicker rind than hybrids? I especially want a thick rind for some old recipes. It's a lot of work getting enough of the white from grocery store or farmers market melons.

Jnaet
Surprise, Az.

Do I smell watermelon pickles ?? It is so suprising how many people that have never had a watermelon picle, and to think we used to throw the rines away, now we eat the heart give the rest of the meat to the birds just so we can make pickles

No. Actually I make watermelon marmelade. I used to help my Greatgrandma make it and she got it from her Mama. Now I am a greatgrandma myself, so you can just guess how old this recipe is since I don't actually know how far back in the family it goes. I never knew anyone else to make it. It is sooooo good
that I'll go through all the hastle just to get enough rind for a small batch.


Janet
Surprise, Az.

Recipe, please!

I second that recipe request. All in favor, say "Yum."

yum!

Well, frankly, as far as I know there never was a recipe written down. It was like so many other things, just thrown together. But I can tell you what I do. (BTW, this works really well using the flesh of a good ripe cantaloup too.)

Watermelon Marmalade (or Cantaloup)

Cut the rind into managable strips and peel off every bit of the green rind and pink flesh. Finely chop until you have enough for a full batch. You may need more then one melon, especially these thin ones we get today. My mother used her manual meat grinder and it did a great job, really fast. I use my food processor and watch carefully so as not to end up with mush. You want pieces about the size of split peas or lentils. If you have larger pieces it will work but the cooking will take longer. Smaller pieces will probably work but I like the texture, or I'de probably just be making jelly.

8 cups prepared watermelon rind (or equal amount of cantaloup flesh)
8 cups sugar
1/4 cup lemon juice
4 cups water
1 thinly sliced medium lemon
You may add up to a Tblsp. of ground ginger, cinnamon OR cloves. I do not but a little ginger might be nice. Not with the cantaloup, though.

Combine the sugar, water and lemon juice in a large, heavy pot and boil for about 5 or 6 minutes. Add the prepared watermelon rind (or cantaloup flesh) and boil gently until syrup thickens. Don't leave it! This may take about 1/2 hour (more or less) depending on weather, your stove, etc. Add the sliced lemon and continue cooking until the lemon rind is transparent. Stir gently but do not scrape the sides of the pan while cooking. I always use a flat spatula to stir, never a rounded spoon. Less chance of scorching. Pack into hot, sterile jars and process for 20 minutes in boiling water bath.

So that's it. I hope you try it. It's just so easy and good. I want to hear if you were successful and how you like it.

Janet
Surprise, Az.

Jay Bird, I don't make watermelon pickles myself but I can find a good old recipe for them if you need one.

Janet
Surprise, Az

I would love to see a pickle recipe, too. I have never tried canning before (a little nervous about it) but I guess this year I'm going to have to learn! Thank you so much for sharing the marmalade recipe.