1. Place watermelon rind in a deep pot and add the sugar. 2. Cover and let stand at room temperature overnight (at least 4 hours) to macerate. 3. In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar. 4. Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done. 5. Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid. 6. While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you’re keeping it in the fridge, skip this part!). ---------------------------------------------------------------------------
Nutrition
Ingredients
