Growing up in South Africa this is one of the jams we had and is my favourite. My children have been enjoying watermelon So I took a recipe from my Mom and one from my Mother in law combined them and made my own. It tastes just like the store bought variety.
- 1 Kg peeled and diced rind
- 3 Tablespoons Bicarbonate of Soda
- 3 Litres of water
- 6 cups of sugar (1.5 kg)
- 2 Litres water
- 3 teaspoons of dry ground ginger
- 1/2 teaspoon of dry ground cinnamon
- 20 ml lemon juice (4 teaspoons)
- Take the peel of a ripe watermelon. Peel off the green outer rind and remove most of the pink flesh inside. Discard the green skin and pink flesh.
- Prick each piece in several places with a fork and cut into desired shapes.
- Combine Bicarb and 3 litre water and rind and leave to soak for 12-18 hours. This ensures that the preserve is tender yet crisp.
- Rinse. Now soak in fresh water for 2 hours.
- Rinse and put in a pot covered with hot water. Bring to the boil and boil, uncovered, until just tender. Test by piercing the peel.
- Drain rind. (Do this a moment before you are ready to add to the syrup)
- In a separate pot prepare the syrup. Combine the sugar, 2 Litres water, lemon juice, ginger and cinnamon. Put pot on low heat and stir till all sugar is dissolved.
- Bring mixture to the boil and add hot rind.
- Boil rapidly until the pieces are tender and translucent and the syrup is thick. (1 - 1 1/2 hours)
- Pack the peel into hot, dry sterilised bottles, fill with the syrup and seal immediately.
Enjoy on a fresh slice of bread or toast. What's your favourite home made jam ?
For more information:
- Fun Facts and FAQ
- Health and Nutrition.
- Carving & Entertainment.
- Preserves The Traditional South African Way.
- Watermelon Jam or Preserve on Group Recipes.
This post is linking to:Making your Home Sing Monday over at Moms The Word, Feasting in Fellowship Link Up over at Comfy in the Kitchen, Teach Me Tuesdays over at Growing Home, Natural Living Link Up over at Little Natural Cottage, Food Friday over at The Singing Sparrow.