Watermelon Rind Jam Recipes

WATERMELON RIND JAM (CANDIED WATERMELON RIND)

Steps:

• Remove the red flesh of the watermelon, leaving only one very thin layer of red flesh attached to the rind, about 2 mm/ 0.08 inches. Remove the green skin of the watermelon completely.
• Chop the watermelon rind into even pieces of about 3-4 cm/ 1.2-1.6 inches. You should weigh the watermelon rind now and prepare more if necessary.
• Place 1 liter/ 34 oz/ 4.2 cups water and the vinegar in a pot with a diameter of approximately 23 cm/ 9 inches and a height of 14 cm/ 5.5 inches (*See the marked paragraph above).
• Bring to a boil, add the watermelon rind and let cook for about an hour or a bit more until the rind pieces are glossy and somehow transparent. It is a necessary step, the vinegar will help the watermelon rind pieces hold their shape and not get soggy.
• Drain in a sieve, refresh with cold water and, when cool enough to handle, press with your hand to remove more of the excess water.
• Weigh the watermelon rind again. You should have more or less 500 g/ 1.1 lbs cooked rind. Set aside.
• Measure the sugar, you should use the same amount of sugar as you have of cooked watermelon rind, so about 500 g/ 1.1 lbs.
• Place the sugar in the rinsed pot you used before. Add 250 ml/ 8.5 oz/ 1 cup water to the sugar and turn on the heat. Stir to dissolve the sugar. When the syrup comes to a boil, add the watermelon rind and the lemon juice.
• Cook until a light syrup forms, it took me exactly 38 minutes, but as I have mentioned above, the cooking time depends on the size of the pot as well. I used a soup pot with a diameter of 23 cm/ 9 inches and a height of 14 cm/ 5.5 inches.
• If your pot has a similar size the time should be OK, if your pot is wider the cooking time will probably be shorter, if your pot is narrower the cooking time will probably be a bit longer. The finished syrup should be light in color and have more or less the consistency of clear honey.
• Place the jam into the sterilized jars and seal well. Keep in a dark cool place. If the jars are sterilized and well-sealed the jam should be good for a very long time.

WATERMELON RIND JAM

Steps:

• Remove and set aside the red flesh from the watermelon, leaving about one centimeter of rind.
• Remove the dark green outer rind with a sharp knife or peeler.
• Cut the light green rind and the red pulp into bite-size pieces.
• Add two liters of water and 200 ml of apple cider vinegar. Bring to a boil and let everything cook on medium heat for about 2 hours.
• Pour the rind mixture into a glass bowl and chill with cold water.
• When cooled, put the rind mixture back into the pot. Add half a liter of water, the juice of one lemon, a kile of jam sugar and a packet of vanilla sugar. Cook everything until the mixture has thicked.
• Puree the mixture partially or completely according to your desire.
• Pour the hot jam into sterilized jars. Close the jam jars and turn them upside down for 5 minutes. Leave the jam jars in a kitchen towel for half a day.

WATERMELON RIND JAM

Steps:

• The first step is to peel off the tough green skin, chop up the white remains with some of the pink still on it.
• In a stainless steel saucepan (or Dutch oven), add the rinds, apple pieces, sugar, lemon juice, and vanilla. Bring to a boil. Stir until the sugar dissolves. Lower heat and stir until the rind is tender and translucent (could take up 60-120 minutes...mine took about 1 hour).
• When it is translucent, remove from heat. Let cool down and carefully emulsify.
• Carefully spoon the jam into sterilized jars. Apply lids jars.
• Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
• Process in boiling water bath for 10 minutes.
• Carefully remove jars using tongs. Use potholders to tighten the lids. Place jars on a rack upside-down and let them cool. When they've cooled down, store them in the refrigerator. The jam should keep unopened for several months.

WATERMELON RIND JAM

Steps:

• Cut rind into 1/3-inch strips. Cover in cold water and bring to a quick boil. Reduce heat, and let simmer slowly until transparent, about 30 minutes.
• Drain, and reserve 1 1/2 cups of liquid.
• In a heavy pot, completely dissolve sugar in reserved liquid. Add honey and lemon peel, and bring to a boil, skimming as needed. Add drained rind and seeds and boil gently over medium heat, for 15 minutes. Remove from heat, cover, and set aside overnight.
• Boil again over medium heat, until syrup thickens, about 15 minutes. Test for doneness.
• Add lemon juice and mastic or cardamom 5 minutes before jam is done. Let jam cool completely then store in a sterilized jar.

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.

WATERMELON RIND PRESERVES

Steps:

• Trim green skin and pink flesh from watermelon rind; chop enough rind to yield 6 cups. In a large bowl, stir salt and 2 quarts warm water until salt is dissolved. Add 6 cups chopped rind. Cover and refrigerate 5-6 hours. Drain and rinse in cold water; drain. Cover rind with cold water and let stand 30 minutes. Drain. Transfer rind to a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer until just tender, 10-15 minutes; drain., To make preserves, in a stockpot, combine sugar, lemon juice and 7 cups water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rind. Place cinnamon, cloves and cardamom on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to stockpot. Return to a boil. Reduce heat; simmer, uncovered, until rind is clear, 30-45 minutes. Discard spice bag., Remove from heat. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with water simmering, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.

WATERMELON RIND PRESERVES

Steps:

• Peel off the green part of the watermelon rind, and slice into 2 inch pieces. Soak the rind in a solution of 1 gallon water and 1/2 cup salt overnight.
• Remove rind from the salt water, and place in a stockpot with clean water to cover. Bring to a boil over medium-high heat, and cook for about 30 minutes, or until the rind is tender. Drain.
• In a large pot, combine the sugar, 8 cups water, and sliced lemons. Tie the cinnamon and cloves into a cheesecloth bag, and place in the pot. Bring the syrup to a boil, and boil for 5 minutes. Add the rinds, and cook until transparent. Remove spice bag. Stir in red food coloring, if using. Ladle preserves into hot sterile jars, and process to seal.

WATERMELON JELLY

Steps:

• Place watermelon in a food processor; cover and process until pureed. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place pureed watermelon in prepared strainer; cover with edges of cheesecloth. Let stand 10 minutes or until liquid measures 2 cups., Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Stir in sugar, vinegar, lemon juice and food coloring if desired. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

WATERMELON JAM

Steps:

• In large bowl, stir together sugar, watermelon and lemon juice.
• Set aside for 10 minutes, stirring occasionally.
• In small saucepan, blend fruit pectin and water.
• Bring mixture to boil over high heat; boil, stirring, for 1 minute.
• Stir pectin mixture into watermelon mixture.
• Stir constantly until sugar is dissolved, about 3 minutes.
• Quickly pour into jars and cover.
• Let stand at room temperature 24 hours to set.
• Store jam in refrigerator for up to 3 weeks.