Easy Watermelon Rind Jam

Ingredients

• 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).
• Recipe and method for watermelon jam from a friend and chef of the Shu Tabkhin Al-Youm site:
• Hanadi Al-Ayas
• Click Hanadi's name for more of her lovely recipes.
• To make Carrot dessert with cream by Hanadi, click the link.

Method

1. Use only the white layer of the watermelon rind: remove the green skin and also scoop out the red flesh.
2. Cut it into small pieces, place in a bowl with sugar, and leave overnight.
3. The next day put them in a pot over the heat until they boil.
4. 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.
5. You can leave the jam with small pieces or grind it with a food mill or blender according to preference.
6. 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.
7. It is essential to refrigerate the jars after opening.
8. You can use the jam in desserts like cheesecake, or eat it with butter on toast.
9. Hanadi Al-Ayas
10. For Hanadi's carrot halawa with clotted cream recipe, click the link.