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Watermelon Rind Jam

A traditional jam made from the white inner rind of watermelon, learned from friends in Iraq. It yields about two jars and helps prevent wasting part of the fruit.

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2 servingsBack to recipePreserves and pickles

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You'll need a large watermelon, which will yield about two jars of jam. Note that we will use only the white rind between the green outer layer and the red flesh. In other words, don't discard the rind after cutting the watermelon; remove the green skin and keep the thin white layer just beneath the red flesh. This is the part we'll use to make the jam...Sugar (for each cup of watermelon rind, use 1 cup sugar)Whole cardamom podsWaterLemon juice

Step 1

Wash the watermelon, cut it, and reserve the red flesh for direct eating or juice; discard the green rind and keep the white inner rind.