I found this some time ago on canoe.ca haven't made it yet, but don't see why it can't be frozen Watermelon Chutney Makes 4 servings Source: www.canoe.ca 4 cups fresh watermelon juice 2 cups watermelon rind (white part, diced small) 2 tbsps cider vinegar 1 1/2 cups packed brown sugar 1/2 medium onion sliced 1 tbsp minced garlic 1 tbsp minced fresh ginger 1/2 teaspoon ground mace 1/4 teaspoon ground cloves 1 tbsp minced fresh jalapeño peppers 1 teaspoon fresh grated lemon zest Juice of 1 lemon 2 tbsps currants 2 tbsps roasted chopped walnuts Reduce watermelon juice to 2 cups over medium heat. Add all ingredients and simmer until almost dry. Serve at once.

I should have clarified on the watermelon preserves that I posted the recipe to further discussion with the original poster who had a question but hadn't included the recipe. I haven't made watermelon preserves. sherribaby, if I were rating preserves 1-10 on difficulty, watermelon ones would probably rate an 11. I think an experienced preserver would have to pull every trick out of his/her hat to get a preserve with discernable chunks floating in a pink syrup. Not that it can't be done but it's definitely tricky. Melissa, it's been probably 30 years since I made watermelon pickles. In fairness, I was using a recipe in a cookbook I eventually got rid of because too many of the proportions seemed all wrong. I made a peach-ginger chutney from that book that practically took my head off. Way, way too much ginger. Now I have more experience under my belt and could probably look at the recipe and know how to tweak it for better results. I think of watermelon pickles as Southern. They're a sweet pickle. Prep is the problem, especially because the rinds today are a lot thinner, so you have much more peeling to get the quantity than people used to. Below is a recipe from a cookbook I absolutely trust. I probably should have made these in the first place. 3-Day Watermelon Pickles "They're worth the effort." "Farm Journal's Freezing and Canning Cookbook" 8 qts. watermelon rind (7 pounds) 7 cups sugar 2 cups 5% vinegar 1/4 tsp. oil of cloves (or 1 T. whole cloves) 1/4 tsp. oil of cinnamon (or 3 sticks whole cinnamon) Red food coloring (optional) 1. Choose a melon with thick, firm rind. Trim off outer green skin and pink flesh, leaving very thin line of pink. Stamp out rind with small cookie cutter or cut into neat 1" squares. Place in 2-gallon crock. 2. Cover rind with salt water solution (1/4 c. canning salt to 1 qt. water) and soak 2 hours; drain; rinse. 3. Place rind in 4-quart kettle and cover with cold water. Bring to boil. Cook until tender, about 10 minutes; drain. Place in 2-gal. crock. 4. Combine sugar, vinegar and spices. (Tie whole spices in a bag.) Heat to boiling. Add coloring, if desired. Pour over rind. Let stand overnight at room temperature. 5. Drain off syrup; heat to boiling and pour over rind again. Let stand overnight. 6. Heat rind in syrup. Remove spice bag, if using whole spices. Pack rind into 8 sterilized hot pint jars. Cover with syrup, filling to within 1/4" of top. Wip rim; adjust lids. 7. Process in boiling water bath 5 minutes. Makes 8 pints. * note: for optimal pickles don't use an overripe melon or one grown late in the season. Watermelon "Sweetmeat" Preserves from "Pickles and Preserves" Marion Brown, 1955, reprinted University of North Carolina Press 6 cups watermelon rind (trimmed of green outside skin and all soft pink inside pulp) 7 1/2 cups sugar 2 1/2 cups water 1 lemon, thinly sliced 1/2 ounce ginger root, broken up Cut preppped rind into pieces. Cover with water and boil 2 hours or until tender. Cool in the water. Drain and measure to make 6 cups. Boil together the other ingredients for 10 minutes. Add the rind and cook for about 1 hour, or until the rind is transparent. Always keep the rind covered with syrup while cooking. If the syrup is too thin, add additional sugar; if too thick, add water. Remove from heat. Seal hot in sterilized jars. (I'd process BWB as per jam.) Well, if anyone gives these a shot let us know. Hmmn. Maybe I'll give watermelon pickles another try. Carol

Hello Lissa, Welcome to the forum. I think you'll like it here. I hope your family's pressure canner is usable. Most pressure canners have long, long lives. It's just a matter of checking and sometimes replacing an inexpensive part or two, as long as it's a common brand. I included a link to Bejay's earlier post. She was asking about citrus pectin, but I provided a comparison to apple pectin, which is more common. Certainly you can make your own. Apples are easily available and make excellent pectin stock. Some people make a strong stock; some make apple jelly, which can then be used as regular jelly or can be used with other fruits to help them jell. If you look around the forum you'll find lots of interesting threads. When you have a question, just ask away. Carol Here is a link that might be useful: Using and Preserving Natural Pectin

Since it's white what about some oxiclean. That would be gentler on the garment. Mix up a paste with the oxiclean and your laundry detergent. Just keep it wet. Go back ever so often and massage the area.