3 pieces of whole dried gingerroot
1/2 teaspoon whole cloves
2 whole cinnamon sticks
3 pounds watermelon rind
1 cup water
6 cups granulated white sugar
3 lemon slices
1/4 teaspoon salt
Place ginge, cloves, and cinnamon sticks in a double layer of cheesecloth. Tie ends into a spice bag. Set aside.
Carefully peel the dark green skin from the rind. Remove all the pink part, leaving only the white meat of the watermelon. Coarsely chop watermelon and place in the bowl of food processor fitted with the metal blade. Process until the watermelon reaches the consistency of coarse applesauce. You should have 6 cups.
Place processed watermelon and water in a large saucepan. Bring to a boil, reduce heat to low, and simmer about 30 minutes, until watermelon is translucent and soft.
Add spice bag, sugar, lemon, and salt to the watermelon. Return to a simmer and cook another hour, stirring often, until thickened. Discard the spice bag.
Pour watermelon honey into hot sterilized jars and seal. Great on pancakes, biscuits, and toast.
Prepping Time: 15 Minutes
Cooking Time: 1 Hour & 30 Minutes