Preserves and pickles
ChefHanadi Al-Ayass
Easy Watermelon Rind Jam
Easy homemade watermelon-rind jam — a simple, distinctive recipe. Delicious spread with butter on soft or toasted bread, or used in desserts.
Watermelon jam... have you tried it before? Mmm... give it a try!
Ingredients
Start here, then move straight into the method.
- 1 kg watermelon rind (only the white layer)
- 500 g sugar (½ kg)
- Juice of 1 medium lemon
- Red food coloring or food dye — optional
- Flavorings/spices as desired (mastic, a cinnamon stick, or a clove)
- Note
- Food coloring is optional — if not used the jam will have an apricot color (see the photo gallery).
- Click Hanadi's name for more of her lovely recipes.
- To make Carrot dessert with cream by Hanadi, click the link.
Method
Follow the cooking sequence without leaving the page.
- Use only the white layer of the watermelon rind: remove the green skin and also scoop out the red flesh.
- Cut it into small pieces, place in a bowl with sugar, and leave overnight.
- The next day put them in a pot over the heat until they boil.
- Add lemon juice and spices if desired (or skip them), and let them boil, stirring occasionally, until the liquid reduces and becomes syrupy or thick like jam.
- You can leave the jam with small pieces or grind it with a food mill or blender according to preference.
- Ladle the watermelon jam into sterilized, airtight glass jars; close them immediately and turn the jars upside down. After they cool, store them in the refrigerator if desired.
- It is essential to refrigerate the jars after opening.
- You can use the jam in desserts like cheesecake, or eat it with butter on toast.
- Hanadi Al-Ayas
- For Hanadi's carrot halawa with clotted cream recipe, click the link.
Recipe tags
Preserves and picklesInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Carrot dessert with cream
