Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Knife
Cutting board
Mandolin (Optional)
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Fine sieve or cheesecloth
Dishwasher or boiling water for jar sterilization
Ingredients
Watermelon rind (trimmed)
1.35 kg / 3 lb whole rind
~1.4 L / 6 cups chopped
4 cups / 950 ml pulp including juice used
Lemons
3 whole lemons
Juice: 120 ml / ½ cup
Peel from 2 lemons, white pith removed
Granulated sugar
1.25 L / 5 cups
Powdered pectin
1 package (50 g / 1¾ oz)
Preparation
1. Prepare the rindTrim away dark green skin and any remaining pink flesh from the watermelon rind.Cut rind into small chunks and finely chop or grind.
2. Measure pulpMeasure 950 ml / 4 cups of rind pulp including juice. Set aside.
3. Prepare lemonsJuice all lemons. Measure 120 ml / ½ cup lemon juice.From two lemons, remove excess white pith from peels and slice peel into very fine strips.
4. Blanch lemon peelPlace lemon peel strips in a large pot. Cover with water.Bring to a boil and simmer 5 minutes.Drain and discard cooking liquid.
5. Cook rind and peelAdd watermelon rind pulp to the pot with the lemon peel.Cover and simmer 10 minutes, stirring frequently.
6. Measure cooking liquidDrain liquid into a measuring cup.Add water if necessary to make 480 ml / 2 cups liquid.
7. Return to potReturn measured liquid to the pot along with rind and peel.Stir in lemon juice.
8. Add pectinStir in powdered pectin.Bring to a full rolling boil that cannot be stirred down.
9. Add sugar and boilAdd sugar all at once.Return to a full rolling boil and boil hard for 1 minute, stirring constantly.
10. Finish marmaladeRemove from heat.Skim foam if necessary.
11. Fill jarsLadle hot marmalade into hot, sterilized jars, leaving 6 mm / ¼ inch headspace.
12. Seal and processWipe rims clean, apply lids and rings fingertip tight.Process in a boiling water bath for 10 minutes (adjust for altitude).
13. Cool and check sealsCool undisturbed for 12–24 hours.Confirm seals before storing.
A classic old-fashioned preserve made from watermelon rind and lemon peel. Bright, citrusy, and lightly bitter-sweet, with a firm marmalade set.