Pickled Watermelon (Not Watermelon Rinds!)

“From Company's Coming. Can't wait to try this one! Prep time doesn't include letting fruit stand overnight.”
READY IN:
1hr 50mins
SERVES:
4
YIELD:
2 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir water and salt together in a large bowl. Add watermelon balls. Cover and let stand on counter overnight. Drain. Rinse and drain again.
  2. In a large saucepan combine next 5 ingredients. Bring to a boil over medium-high heat, stirring occasionally.
  3. Add watermelon.
  4. Return to a boil. Reduce heat. Simmer, uncovered for about 20 minutes.
  5. Remove cinnamon pieces.
  6. Pack fruit into hot sterilized pint jars to within 1 inch of top.
  7. Bring syrup to a full rolling boil on medium-high heat. Boila bout 25-30 minutes, stirring occasionally, until it thickens. Don't boil too long or syrup will start to caramelize and change colour. It will thicken a bit with a tinge of golden colour.
  8. Pour syrup over fruit to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes.

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