Glyko Karpouzi Watermelon Preserve Recipes

WATERMELON PRESERVES

Steps:

• Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
• In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

GLYKO KARPOUZI - WATERMELON PRESERVE

Steps:

• Place the rind cubes in a perserving pan and cover with cold water.
• Bring to the boil and simmer for one hour or until the rind is translucent. Drain.
• Place 750 ml of water in a pan with sugar, cinnamon, lemon, half the lemon juice and the honey.
• Stir over gentle heat until the sugar dissolves and bring to the boil, skim when necessary.
• Add the drained watermelon rind, return to the boil and boil gently for 15 minutes.
• Remove from the heat, cover and leave for 12 hours or overnight.
• Return to the boil over medium heat and boil until the syrup thickens when tested on a cold saucer.
• Remove cinnamon and lemon peel.
• Add remaining lemon juice and toasted almonds.
• Boil one minute and then ladle into warm sterilized jars.
• Seal when cold.