Watermelon rind jam is an old recipe that exists to stop waste. The green outer layer and the pink flesh are cut away and only the white part is used. Lime water keeps the rind firm, and the long boil is what turns it translucent.
Ingredients
For the crust
For the syrup
For jarring
Method
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Prepare the rind
Cut away the green outer layer and the pink flesh completely, leaving only the white part. Cut it into cubes.
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Soak in lime water
Dissolve the slaked lime in water and soak the rind for 3 hours.
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Rinse
Rinse 4 times in plenty of water; no taste of lime should remain.
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Blanch
Boil for 15 minutes in clean water and drain.
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Make the syrup
Boil the sugar, water, cinnamon and cloves together.
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Cook
Put the rind into the syrup and cook over a low heat for 50 minutes, until translucent.
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Rest it
Take the pan off the heat and leave it in the syrup for 8 hours.
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Final boil
Bring back to the boil, add the lemon juice, boil for 5 minutes and fill the jars.
Tips
- Cut away all of the pink part; it breaks down as it cooks and clouds the syrup.
- Rinse thoroughly after the lime water, at least four times.
- Cook the rind until it turns translucent; rind that stays opaque is hard to eat.
Nutrition
Values are per serving and approximate.