Sauces, conserves & preserves
Watermelon rind marmalade
A way to use the pale green rind that is often discarded after you’ve tucked into the sweet flesh of a watermelon. A thrifty and quirky condiment for your morning toast. Makes 1 x 500ml jar.
Cook's notes
You’ll need to remove the dark green skin from the rind before making this dish and this if far easier when the melon is whole rather than trying to do it on wedges that have already been eaten. So, planning to make it before you cut into the fruit would be to your advantage.
Ingredients
- 600g watermelon rind
- 1 orange, quartered and finely sliced
- 2 tsp finely grated ginger – optional
- 350g unrefined sugar
- 1 sterile 500ml jar
Method
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Step 1
Make sure the dark green skin has been peeled away from the rind and discarded before you weigh it – see cook’s notes. Cut it into a small dice.
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Step 2
Mix the diced rind, sliced orange, ginger and sugar together in a bowl. Cover and leave to macerate in the fridge overnight.
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Step 3
The next day, tip everything into a medium pan and bring slowly to a simmer over a gentle heat and cook for 40-50 mins until the rind has become translucent. The sugar should be reduced and syrupy.
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Step 4
Leave the mixture to stand for 15 minutes. Stir gently, then carefully spoon into the sterilised jar. Put the lid on while the marmalade is still hot. It’ll store well for up to 6 months. Transfer to the fridge once opened and eaten within a couple of weeks.