Balkan-Style Watermelon Rind Jam
This recipe originated in the southern Balkans where watermelon is much favoured food. This delightful Watermelon Rind Jam is easy to make, has unusual delicate taste and lovely silky texture. It is a delicious topping on pancakes.
Equipment
- canning pot, sterilised jars
Ingredients
- 1.4 kg small watermelon rind skin removed, cut in 2-3 cm cubes
- 1 kg sugar
- 1 litre water
- 1 teaspoon orange zest
- 1 teaspoon citric acid
- extra water for preparing the rind
Instructions
- Cut off the pink flesh on the inside and remove the green skin from the rind using a peeler or a sharp knife. Wash the rind well and cut it into 2-3 cm cubes.
- Heat water in a large saucepan. When the water comes to a full boil, reduce the heat. Place the watermelon rind cubes inside and simmer them for 5 minutes. Fish the cubes out of the boiling water with a sieve, place them immediately into a bowl with cold water and ice until they cool down. Repeat this step 2-3 times. Every time replace the water in the pot with clean boiled water from your kitchen kettle.
- To make the sugar syrup, boil 1 litre of water in a large heavy-based pot and add the sugar. Simmer for 5 minutes until the sugar is dissolved. Add the orange zest and stir.
- Tap the watermelon rind pieces with a sheet of paper towel to remove excess moisture before adding them to the sugar syrup. Add the orange zest, too. Cook until the rind is soft and the jam reaches the right consistency. Perform a test to make sure the jam is ready by placing a drop on a porcelain plate. If the drop of jam holds its shape, the jam is ready.
- When the jam is nearly ready, add the citric acid and simmer for 5 minutes. Remove from the hob.
- Pour the ready jam into a large baking tray and leave it to cool for 5-6 hours. This is an important step because this jam expands.
- Pour the jam into sterilised jars, leave 1-inch (3cm) headspace in the jars. Wipe the jar rims clean. Place the lids and finger tighten them.
- Keep the jam in the fridge and consume within 1 month or process the jam jars if you plan to store them for an extended amount of time.