Watermelon Rind Jam (Candied Watermelon Rind)
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
1 hr 50 mins
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Total Time
2 hrs 10 mins
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Servings
2 -3 small jars
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Calories
747 kcal
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Course
Condiments
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Cuisine
Romanian
Watermelon Rind Jam (Candied Watermelon Rind)
Description
Watermelon Rind Jam transforms the typically discarded rind by removing the green outer skin and leaving a thin red flesh layer. The prepared rind pieces, about 3-4 cm chunks, are boiled with water and white wine vinegar to soften and become slightly transparent while holding their shape. After draining and pressing out excess water, the rind is candied with granulated sugar equal to the weight of the cooked rind.
The final product is a glossy jam where the rind chunks are firm but tender, surrounded by a syrup similar in consistency to runny honey. The combination of sugar and vinegar balances sweetness with a hint of acidity and preserves the rind effectively.
This jam can serve as a unique spread for bread or crackers or used as a sweet component in various dishes. The recipe advises weighing ingredients accurately and monitoring pot size to optimize cooking time and syrup consistency.
The notes emphasize using a pot similar in size to ensure proper syrup formation and recommend a digital kitchen scale for precise measurement between sugar and rind weight.
Ingredients
- 750-850 g watermelon rind 1.7 – 2 lbs , weighed after preparing it, Note 2
- 500 g granulated sugar 1.1 lbs; depending on how much cooked rind you have
- water
- 150 ml white wine vinegar ⅔ cup
- 1 lemon the juice
Instructions
- Prepare watermelon rind: 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.750-850 g watermelon rind/ 1.7-2 lbs
- 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.
- Boil rind: Place 1 liter/ 4.2 cups water and the vinegar in the pot. 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.1 liter water/ 4.2 cups + 150 ml white wine vinegar/ ⅔ cup
- 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.
- Measure: 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.500 g granulated sugar/ 1.1 lbs
- Dissolve sugar: Place the sugar in the rinsed pot you used before. Add 250 ml/ 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.250 ml/ 1 cup water + 1 lemon
- Make the sugar syrup: Cook until a light syrup forms, it took me exactly 38 minutes, but the cooking time depends on the size of the pot. 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.
Notes
- Use a pot about 23 cm (9 inches) in diameter to better control cooking time and syrup consistency.
- Adjust cooking time if your pot is wider or narrower; syrup should reach a runny, clear honey-like thickness.
- Use a digital kitchen scale to match sugar weight to cooked rind weight for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-3 small jars
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Serving | 1small jar | |
| Calories | 747kcal | 37% |
| Carbohydrates | 191g | 64% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Sodium | 6mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 185g | 370% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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