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Sweet Watermelon Preserves

In 3-Evelyn Floy Garris 1910-1997, FAMILY: BROTHER & SISTERS (BEE) on August 2, 2015 at 10:54 am

Take the entire rind of a medium watermelon, leaving some red pulp on the rind. Cut into one-half inch cubes. For each four cups of rind, take three cups of sugar, two lemons, two oranges (sliced fine and seeded). Boil two hours, until rind is clear and juice thick. Add one cup grated pineapple. Cook 15 minutes longer. Seal in airtight jars.

(Editor’s note: The above recipe comes from a three-ring notebook filled with recipe clippings that belonged to Bee / Momma / Grandma’s sister, Floy GarrisFloy taught home economics, and perhaps because of that, she filled this notebook full of pages showing various versions of recipes, all on the same theme.

These two pages were her pages for watermelon rind, and include not only the above recipe for preserves, but also four versions of watermelon pickles — with the first using alum as a pickling agent instead of lime or salt, and the third and fourth adding flourishes such as green food coloring and rind shaped with cookie cutters.

Read closely and you’ll also find directions for something called “Plugged Watermelon.” Something tells me that’s not a family recipe!)

recipe watermelon pickles floy

recipe watermelon pickles floy 2

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