Watermelon Rind Jam

I fancied making the watermelon rind jam that I  repeatedly heard  of   from my elders for  a long time .  After having perused a quantity of books, I found the recipe that I call 'mine'.
The first time I made it, I used Geranium to provide the aroma for the jam, later I used Mastic because I couldn?t find Geranium. As the result was simply delicious I want to share it with you. I?m sure after having made and tasted the jam you will feel sorry for having discarded  the watermelon rinds until today.


  • 500 gr watermelon rinds
  • limewater enough to cover
  • 350-400 gr sugar
  • 2 drops (granules, balls) mastic
  • ½ liter watermelon juice
  • 1 glass water
  • ½  teaspoon lemon salt
  • ½ lemon juice

How To:

Carve  the pulp out of the rinds of  a watermelon, set the hard green peel aside. Cut the rinds into  1cmx 1cm chunks. Soak the rinds in previously prepared lime water. Let them stand for 3-4 hours. (the hard green rind can be peeled while carving out the red pulp).

Place the pulp in a sieve, press with a spoon to extract the juice. In a pot put the measured water, lemon juice, watermelon juice. Bring to boil, add the peels, cover. Boil for 40-45 minutes. Or if you wish to use pressure cooker, cook for 15-20 mins.

Check with a fork to see if the rinds have  softened, add the sugar and crushed Mastic. Keep it boiling ½ hour more. Just before removing from heat add lemon salt and boil 1-2 minutes more. The watermelon rinds that are cooked in this syrup turn out to be translucent and crisp.  
Lime water:
In a big plastic receptacle place 1 kg Quicklime, 3 liters water, mix well, let it stand.
When the lime sinks to the bottom and the water has cleared, take out the water taking care not to upset the lime. The lime-the water must not be murky- and discard the lime. This water is used in making watermelon jam.





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