Watermelon Preserves (aka Candy Napalm)

Another part of our boys’ weekend (Mom/wife and sister/daughter are out of town), besides Uno, Predator, Dungeons & Dragons, and cooking the world’s greatest cornbread was making Watermelon Preserves. My recipe. It’s better than any Turkish Delight I’ve ever tasted and, as you know, that’s so yummy you’ll give your siblings to the devil to get some.

This is what we did with the amount of rinds we had (7 cups).

Ingredients

  • Watermelon rinds (we had 7 cups and based the rest on that)
  • At least 2 parts sugar for every 1 part rinds
  • 1/2 teaspoon Ginger
  • 3 Cinnamon sticks
  • 2 teaspoons cloves
  • 2 lemons

function watermelonNapalm() {

  1. Eat and/or serve a bunch of watermelon so you have a pile of rinds.
  2. Cut off the green skin — you want just the white part (though it can have some greenishness in it and a wee bit of red stuff if you’re lazy)
  3. Put in a big pan or whatever and smother with sugar. Cover with plastic wrap. Overnight it turns into a liquidy, sloppy, stew stuff.
  4. Squeeze the life out of the lemons onto the sugary sludge. Some recipes say to drop in a lemon slice but we didn’t do that. Also, some recipes say to add the lemon before the overnight soak–we didn’t do that either but might try it in the future. However, ours turned out so perfect, I may never experiment with the recipe.
  5. Mix in  the cloves, cinnamon sticks, and ginger. I crushed the cinnamon sticks and wish I hadn’t. Next time, I’ll put those and the cloves in a cheesecloth bag because picking them out was a pain and we only made a little bit (see picture below).
  6. Boil slowly until the rinds are transparent.
  7. Let it cool – you will melt your face and fingers if you rush. It’s stickier than sticky and hotter than hot.
  8. Enjoy.

I’ve heard people spread it on bread like other preserves but … why?

preserves.png

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About jotascript

Aiming to please. Seeking to impress.
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