Glyko Karpouzi Watermelon Preserve Recipes
WATERMELON PRESERVES
A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.
Provided by Lesa Caruso
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h25m
Yield 40
Number Of Ingredients 3
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.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 16.4 g
GLYKO KARPOUZI - WATERMELON PRESERVE
Found this on Adriana Shum's blog. It looks intriguing so I wanted to post it so I can have easy access to it. She says that it's a way not to waste watermelon rinds and said it goes well with Greek yogurt. I have no idea what the yield is.
Provided by ThatSouthernBelle
Categories Greek
Time P1D
Yield 2 jars
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2065.1, Fat 37.4, SaturatedFat 2.9, Sodium 241.6, Carbohydrate 439.4, Fiber 8.5, Sugar 427.7, Protein 15.8
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