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Dessert

Canned Water Melon

A preserved fruit made by boiling watermelon and preserving it in a sugar syrup.

From an old cookbook · modernised transcription
By Women of the First Congregational Church (Marysville, Ohio) · From a historical cookbook (Internet Archive) · 1 ingredients
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Canned Water Melon

Ingredients

Directions

Prepare the rind

  1. Cut the watermelon. Remove the cores and peel off all the green part carefully.

  2. Cut the rind into small pieces two or three inches long.

  3. Boil until tender enough to pierce with a fork.

Make the syrup and cook

  1. Make a syrup of white sugar, using one-half pound sugar to one pound fruit.

  2. Skim out the melon and place it in the syrup together with a few pieces of red ginger.

  3. Let cook for a few minutes.

Can

  1. Put in cans and seal hot.

By Women of the First Congregational Church (Marysville, Ohio). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Watermelon (in the method)
Provides the rind and fruit that become the tender, translucent preserved pieces.
Sugar
Sweetens the melon and, as a thick syrup, helps preserve it.

The step that matters

Seal the cans hot. Filling and sealing while the fruit and syrup are hot drives air out of the jar, so a vacuum can form as it cools and helps keep the contents from spoiling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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