Olia Hercules' Watermelon Rind Jam Recipe on Food52
Olia Hercules’ Watermelon Rind Jam
Slightly adapted from Mamushka
Makes two 450-milliliter jars
- 500 grams watermelon skin, tough thin green rind peeled and discarded, white skin finely chopped
- 300 grams golden caster sugar (or substitute superfine sugar or demerara or turbinado, ground fine in the food processor)
4 limes, halved and thinly sliced
Mix all the ingredients together in a container, cover with cling film, and leave in the refrigerator overnight.
Cook the mixture in a non-reactive saucepan over low heat, making sure the sugar melts before it boils, for 50 minutes or until the watermelon skin turns translucent.
Pour into 2 warm sterilized 450-milliliter jars, seal and let cool.
Store in the refrigerator.
It should keep unopened for several months.
Olia Hercules’ Watermelon Rind Jam
Slightly adapted from Mamushka
Makes two 450-milliliter jars
- 500 grams watermelon skin, tough thin green rind peeled and discarded, white skin finely chopped
- 300 grams golden caster sugar (or substitute superfine sugar or demerara or turbinado, ground fine in the food processor)
4 limes, halved and thinly sliced
Mix all the ingredients together in a container, cover with cling film, and leave in the refrigerator overnight.
Cook the mixture in a non-reactive saucepan over low heat, making sure the sugar melts before it boils, for 50 minutes or until the watermelon skin turns translucent.
Pour into 2 warm sterilized 450-milliliter jars, seal and let cool.
Store in the refrigerator.
It should keep unopened for several months.
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