Watermelon Rind Jam Recipe #354739
(Kurdistan) (Iraq)
by Stacia_
1 day | 1 day prep
SERVES 12
- 1 lb watermelon rind (measure after removing the green outer skin and all traces of pink)
- 1 1/2 cups sugar
- 1 strip lemon peel
- 3 tablespoons honey
- 3 melon seeds
- 1 tablespoon lemon juice
- 3 whole cardamom pods
- 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.
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5 stars