Louisiana Watermelon Festival Recipe
- 10 lbs of chopped melon rind
- 2 lemons
- 2 quarts cold water
- 1/4 lb preserved ginger root
- 10 lbs sugar
Pare watermelon and discard rind and all pink portion. Grind white portion through food chopper (course blade).
Combine watermelon and water. Cook slowly until melon is clear.
Add sugar, sliced lemon and ginger cut in small pieces. Cook slowly until good and thick. Seal and store in freshly sterilized jars and cover with melted paraffin (as with jelly).