Preserved Melon Rind

Name: Preserved Melon Rind
Ingredients: 2 pounds Melon rind (from ripe melons) (From approximately 4-5 pounds of whole ripe melon (e.g., watermelon, cantaloupe, honeydew)); 4 teaspoons Powdered alum (Used to firm the rind); 2 quarts Water (for alum soak) (Enough to cover the melon rind); 1 large bowl full Ice water (As needed for soaking); 2 pounds Granulated sugar (Approximately 4.5 cups. This is a 1:1 ratio by weight with the prepared melon rind.); 2 cups Water (for syrup) (One cup water per pound of sugar); 2 medium Lemons, sliced (Optional, for added flavor)

A traditional method for preserving melon rind, transforming it into a tender, sweet, and slightly tart confection through a process of alum-firming, multiple soaks, and slow cooking in a rich sugar syrup. This recipe uses a high sugar content typical of historical preservation techniques.

Ingredients

2 pounds Melon rind (from ripe melons) (From approximately 4-5 pounds of whole ripe melon (e.g., watermelon, cantaloupe, honeydew))
4 teaspoons Powdered alum (Used to firm the rind)
2 quarts Water (for alum soak) (Enough to cover the melon rind)
1 large bowl full Ice water (As needed for soaking)
2 pounds Granulated sugar (Approximately 4.5 cups. This is a 1:1 ratio by weight with the prepared melon rind.)
2 cups Water (for syrup) (One cup water per pound of sugar)
2 medium Lemons, sliced (Optional, for added flavor)

Instructions

1Pare the outer green skin and any remaining pink flesh from ripe melon rinds. Cut the prepared rind into uniform strips or cubes, about 1-inch thick. You should have approximately 2 pounds of prepared rind.
2In a large non-reactive pot, combine 2 quarts of water and 4 teaspoons of powdered alum. Stir until the alum is dissolved. Add the prepared melon rind, ensuring it is fully submerged. Let soak for at least 30 minutes, or up to 1 hour, to firm the rind.
3Place the pot with the melon rind and alum water over medium heat. Gradually bring the mixture to a boiling point, stirring occasionally. Once boiling, reduce heat to low and cook slowly for 10 minutes.
4Carefully drain the melon rind from the alum water using a colander. Immediately transfer the hot rind to a large bowl filled with ice water. Ensure the rind is completely covered. Let stand in the ice water for 2 hours.
5After 2 hours, drain the melon rind thoroughly from the ice water. Spread the rind out on clean kitchen towels and pat dry, removing as much surface moisture as possible.
6In a large, heavy-bottomed pot, combine 2 pounds of granulated sugar and 2 cups of water. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Bring the syrup to a boil and boil gently for 10 minutes without stirring.
7Add the dried melon rind to the boiling sugar syrup. Reduce the heat to low and cook slowly, stirring occasionally, until the melon rind becomes translucent and very tender. This can take anywhere from 45 minutes to 1.5 hours, depending on the thickness of the rind. An average cooking time is 1 hour.
8If using, slice the lemons thinly. Add the lemon slices to the syrup with the melon rind during the last 10 minutes of cooking, or cook them separately in the syrup for 10 minutes after removing the rind.
9Carefully remove the cooked melon rind from the syrup using a slotted spoon and transfer it to a clean, sterilized stone jar or other airtight container. Pour the hot syrup over the rind, ensuring it is completely submerged. Allow to cool completely at room temperature (approximately 4 hours) before sealing. Store in a cool, dark place or refrigerate for longer preservation.