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Gregory's Watermelon Preserves
William GREGORY was famous for the watermelons that he raised each year in his huge garden. His wife, Rose, utilized everything that was grown in that garden. During the summer she always had watermelon in the refrigerator. It was neatly cut into bite size pieces and all of the seeds were removed. In the winter months her steaming, hot biscuits, butter, and watermelon preserves were a delicious treat around the breakfast table. Will, as his friends called him, did enjoy a big breakfast each morning and Rose made certain that he got it each AM.
3 Quarts watermelon rind (green portion removed, the pink flesh removed, just the white portion of the rind. This is then cut into serving size pieces. A watermelon with a thick rind is best for these preserves.)
6 cups sugar
Let stand about 2 hours. The sugar will bring out the liquid in the rind and dissolve. This liquid will just about cover the rinds. Boil one hour in a heavy pan.
Cool. It can stand overnight if necessary.
Bring to a boil again and boil for one hour. Cool. This should stand overnight to check to see if the syrup sugars. If this happens add a small amount of water to eliminate the sugaring. The finished product will be translucent pieces of the rind in a light golden syrup.
Heat and fill sterilized canning jars. Place in a boiling water bath for 5 minutes.
Rose GREGORY did not measure. She just knew how much. She told my mother as best she could how she made this special treat. She has experimented over the years and this is the closest we have come to her recipe.
Contributed by Candace Gregory, April 2003 - email@example.com
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