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800g Watermelon rind
400g sugar
grated lemon rind of 2 lemons
juice of 2 lemons
1tsp vanilla essence
1tsp ground cinnamon
1/4 tsp ground cloves
Remove the green skin from the watermelon and the
red part, leaving only the white rind. Cut into
small cubes. Put in a pot and stir in the lemon
zest and sugar. Leave in covered pot overnight or
for a few hours (minimum 4) in room temperature. A
liquidy syrup will develop.
Set to simmer, stirring to dissolve all the sugar
and add the remaining ingredients. Simmer for 2
hours covered and for the last 15 mins remove the
lid. Keep an eye on the pot and stir frequently as
it will boil over. Watermelon cubes should be
transluscent.
Spoon thick compote into sterlised jars and seal.
Since it is not a juicy fruit the mixture doesn't
go far.
I only got 2 jars of jam.
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