Watermelon is my favorite summer fruit hands down. In fact, summer doesn’t officially start until I see those mini mountains of watermelons in the market with people trying to decipher the secret of those green balls. I love watching people buy watermelons, they drum on them , pat them, inspect them carefully, turning them this way and that,they go through watermelon after watermelon till they find the one!I could never speak watermelon, I have bought enough watermelons that turned out white, yes white not even pink lol so I am not here to offer you advice about buying watermelons. What I do know very well is how to enjoy watermelons.
According to my mum my love affair with watermelon started when I was one and though I don’t go diving into watermelon platters any more, I still try to express my love for watermelons in other ways like looking for new and innovative ways to enjoy it. I have already shared frappes, granitas and drinks that I enjoy making every summer but ever since I started blogging I have learnt that there is more to watermelons than that beautiful juicy flesh. It turns out that the rind (white part of the watermelon peel) can be turned into a number of tasty treats both savory and sweet.
I decide to start with the sweet. The recipe came from my friend Lara, she raves about her watermelon jam all the time and I finally decided to give it a try myself. My only changes to the recipe were to add the cinnamon and the orange peel to flavor it (The inspiration for that came from Rufus spirit guide strawberry jam recipe ). The result was amazing, if you have ever had candied fruits or pumpking this will remind you of it in terms of texture with a mild and refreshing flavor. If you are not particularly fond of cinnamon or orange peel try other flavors, ginger, cardamom or all spice are all great variations
Watermelon rind jam
3 cups watermelon rind
1.5 cups sugar
Zest of one orange (the colored part only not the white)
juice of half a lemon
1 cinnamon stick
Remove the green parts off the rind and then cut the rind into 1-2 cm cubes.
Add enough boiling water to submerge the rind cubes then leave it to cool down and store it in the fridge over night
the next day drain the watermelon reserving 2 cups water and then add the watermelon and water to a pot and bring it to a boil over medium heat.
When the water boils lower the heat and allow it to simmer for 10 minutes.
Add the sugar (you need to add half the amount of watermelon in sugar, the ratio is 2:1 watermelon rind to sugar) and stir till the sugar dissolves
Then add the cinnamon and orange peel and lower the heat .
Stir the mix occasionally for an hour over very low heat keeping the pot partially covered. (you may need to add water if you feel the fluid is drying up before the watermelon rind is cooked through, you’ll know it is cooked through when it turns translucent )
Gradually the liquid will thicken and deepen in color, if you like the watermelon rind to be of candied fruit consistency leave it till it is deep amber color and most of the liquid has been absorbed
If you like it to more closer to the consistency of a loose jam take it off the heat when the color is golden.
One thing you should remember, the color and consistency of the jam will continue to deepen and thicken after you take it off the heat as it cools down.
Notes:
If you do not go through enough watermelon to produce 3 cups of rind you can peel and cut the rind and submerge it in water and store it in the fridge, add to it until you have the entire amount you need to make the jam
Serving suggestions:
The jam is eaten with bread , toast ,with some heavy or double cream or with some butter. You can also top desserts with it. There is also the option of cutting it with a cookie cutter instead of cutting the rind into squares and cooking it the same way and then draining off the liquid and allowing it to drain over night on a wire rack and serving as candy
Deborah
/ April 22, 2013I just cut up some rinds to try this out right now! I was also wondering, though, what would be the best, and longest way to store this? Would it last longest on a shelf at room temperature, in the fridge, or freeze it?
Sawsan@ Chef in disguise
/ April 22, 2013Hello Deborah, I still have a jar I made last summer in the fridge and it is in perfect condition
I hope you will enjoy the jam
Anonymous
/ October 22, 2012http://cookwithherman.blogspot.in/search?updated-max=2012-09-18T23:21:00-07:00&max-results=4&start=12&by-date=false – check this link he has copied ur pictures
Sawsan@ Chef in disguise
/ October 22, 2012Thank you for letting me know.
I just left a comment on his blog post asking him to take the post down.
Basma
/ September 12, 2012Really its amazing idea.. I would like to congratulate your ideas…
Sawsan@ Chef in disguise
/ September 13, 2012Thank you so much Basma
Savory Simple
/ July 16, 2012This is so incredibly cool!
Sawsan@ Chef in disguise
/ July 16, 2012farmingfolk
/ July 15, 2012This recipe is most timeous – My son proudly presented me with one of our Kalahari desert “Makataan” melons last week in the hopes I would make the delicious jam his grandmother always made when they were small – Now I can confidently give it a go!
Sawsan@ Chef in disguise
/ July 15, 2012I am really glad the recipe came at a good time. I hope the jam turns out to be as good as your son hopes for
Kristy
/ July 15, 2012What a clever idea! I never knew you could use the rind. Really enjoyed the pictures with this too. They ate so vivid, like I could almost taste it. Yum!
Sawsan@ Chef in disguise
/ July 15, 2012You can also make pickles out of the rind too
I want to try that next.
Thank you for your kind comment about the pictures, I really appreciate it
Nami | Just One Cookbook
/ July 14, 2012I saw similar post somewhere a while ago but haven’t had watermelon so I forgot about it. It’s really great that you don’t waste any food and you actually get great jam out of of the rind. I’m really impressed!!
Sawsan@ Chef in disguise
/ July 14, 2012I hate wasting food Nami, when you think how many people out there are poor and only dream of the stuff we have you try to take more care of the blessings you have
bitsandbreadcrumbs
/ July 13, 2012How beautiful this is, and intriguing, too. It sounds delicious and I’m curious, what do you serve it on, or with…beside bread or toast. I’m sure it would be interesting with cheese or maybe on a sandwich…have you tried lots with it? I just love reading your recipes, Sawsan, you are so talented and everything you make sounds spectacular. I wish I had time to try them all.
Sawsan@ Chef in disguise
/ July 14, 2012Thank you very much for your kind comment Betsy
I am really glad you enjoy my recipes
The jam is eaten with bread or toast or with some heavy or double cream or with some butter. You can also top cakes with it. There is also the option of cutting it with a cookie cutter instead of cutting the rind into squares and cooking it the same way and then draining off the liquid and allowing it to drain over night on a wire rack and serving as candy
Asmita (@FoodieAsmita)
/ July 13, 2012This jam looks so tasty and would love to try this out soon.
Sawsan@ Chef in disguise
/ July 15, 2012Thank you Asmita
Courtney
/ July 13, 2012Using the rind? That’s genius. And something I’d like to try some time. Looks like you need patience to make this, though.
Sammie
/ July 13, 2012Interesting post! I haven’t yet made my own jam but you’ve inspired me!
Jessica Maher (@kbelleicious)
/ July 12, 2012who knew you could do that with the rind! I am hitting myself now because i throw my rind away after making my watermelon popsicles the other day! Man oh man! This looks delicious
wok with ray
/ July 12, 2012This reminds me of when I was a child. My grandma used make sweet treats like this using the watermelon rinds. This a very nice post and it sure brings back memories. Thank you, Sawsan!
Sawsan@ Chef in disguise
/ July 12, 2012I am really glad my post brought back childhood memories Ray
ChgoJohn
/ July 12, 2012I’m with you, Sawsan, and really enjoy watching people shop for melons. It always brings a smile to my face. I’ve heard of this jam but never tried it. You’ve inspired me to give it a try. If it I enjoy the results, I’ll make a 2nd batch and preserve it for later in the year. One can never have too much jam on a pantry shelf. Thanks for sharing your recipe.
Sawsan@ Chef in disguise
/ July 12, 2012I am really glad you like it John and if you do get a chance to try it I would love to hear what you think of it.
I am totally with you on the jam, you can never have too much
Bam's Kitchen
/ July 12, 2012A sweet way to use up those watermelon rinds. You are right we should post some video cameras near the watermelons in the markets and try to catch on tape people doing strange techniques to assess for watermelon ripeness. A good laugh!
Sawsan@ Chef in disguise
/ July 12, 2012A good laugh indeed, I always wish I could be there when those overly confident experts open their watermelons at home. To see how many misses and how many hits do they honestly get
Eva Taylor
/ July 12, 2012What an unusual and creative use of something I would ordinarily discard. I love it, and the photo of the finished jam looks incredible, you can really see texture in it.
We loved watermelon as kids and I still do. My Mom used to knock on it until she found one that sounded hollow, to get the sweetest kind. I’ve returned watermelon to the store if it wasn’t up to par!
Sawsan@ Chef in disguise
/ July 12, 2012My dad is very talented in picking watermelons Eva, and he explained it to me a million times but I still miss a few and don’t get the perfect melon every time
scribbleofhappygoluckygal
/ July 12, 2012OMG.. it looks so beautiful.. sure gonna try this weekend..;):)
Sawsan@ Chef in disguise
/ July 12, 2012Cant wait to hear how it goes
scribbleofhappygoluckygal
/ July 15, 2012gonna make it today..!! hope it turns out the same way it did for u..;) love t colour:):)
misbah
/ July 12, 2012Never tried watermelon rind Jam before. Quite inventive. Love the orange touch too.
Sawsan@ Chef in disguise
/ July 14, 2012Thank you Misbah. I think you will really love it if you give it a go
eva626
/ July 12, 2012love this idea!!! will use it next time…we had so many watermelons but unfortunately did not know what to do with the peels!
renu
/ July 12, 2012ok.. my awaited recipe…i never knew that even the peels can be put to use.. we buy so much water melon and all the peels used to be just thrown out.. i will try this jam out… thank u sawsan.. i loved the post.. the writing, the pics.. and i loooove the colour of that jam…
was hoping to see a pic of your family… may be from the pertra series…just my wish..
Sawsan@ Chef in disguise
/ July 14, 2012Thank you Renu, your comments are always so sweet
there is still one more part of our trip to petra and I promise a picture of my family in it
hotlyspiced
/ July 12, 2012This is such a great way of using up that part of the watermelon we all usually discard. I have heard of watermelon rind jam but I have never tried it. I love your image – it looks very inviting xx
Sawsan@ Chef in disguise
/ July 14, 2012Thank you Charlie. I too thought this would be a great way to use something that is usually overlooked
mjskit
/ July 12, 2012Oh I love these! My mother made watermelon preserves using long spears of the rind and I make something very similar to this, just different seasoning. I love your use of the orange zest! I can look at your pictures and tell how tasty these are. Delicious!
Sawsan@ Chef in disguise
/ July 12, 2012My aunt makes these into spears, my friend grates them sometimes and I love the different textures.
What seasoning do you use? I would love to try different combinations of spices
Catherine
/ July 12, 2012Those are such wonderful treat for children, can I add honey instead of sugar? Should it be the same in taste? BTW, thanks for great recipe, will be trying this for my afternoon treat today
Sawsan@ Chef in disguise
/ July 14, 2012Hello Catherine, I have not tried it with honey, I know that honey will change the taste as it has a different flavor from sugar
If you try this, with honey or sugar please let me know how it turns out
fati's recipes
/ July 12, 2012Wow.. this is quite different to all the other jams we see… quite exotic if you ask me
Sawsan@ Chef in disguise
/ July 12, 2012It was different to make for sure but once you taste it, you will love this new and exotic addition to your regular jams
pixilated2
/ July 12, 2012Ha-ha-ha! Sorry chickens, this just looks too good to pass up!
Sawsan, I usually send my watermelon rinds out the chickens as a treat, and they have a party cleaning them right up! I think the next time I will have to try this instead. Your photographs of the finished product are beautiful! ~ Lynda
Sawsan@ Chef in disguise
/ July 12, 2012Thank you for your comment about the pictures Lynda.
just don’t tell them you are using their beloved treat in the kitchen
I think the chickens won’t mind if you try with one watermelon
Norma Chang
/ July 12, 2012This is a really good idea. Frequently the watermelon I purchase has thick rind and I always wished I could do something with it, now I know what to do, thanks.
Sawsan@ Chef in disguise
/ July 14, 2012Glad you like it Norma. If you get a chance to try it please let me know what you think of it
Shelley C
/ July 12, 2012That looks and sounds so intriguing! I have a watermelon on the counter just waiting to be cut, and I am so tempted to try this with the rind… Thank you so much for sharing this!!
Sawsan@ Chef in disguise
/ July 12, 2012You are most welcome Shelley. Please let me know how it turns out
Chef Emil
/ July 12, 2012A lost art of the South……..thanks for sharing this marvelous dish that brings back all sorts of memories!
Sawsan@ Chef in disguise
/ July 14, 2012I am really happy the recipe brought back some happy memories
Rufus' Food and Spirits Guide
/ July 12, 2012Glad we provided some inspiration. This looks and sounds fantastic and I’ve never done anything with watermelon rinds but compost them. That needs to change.
Sawsan@ Chef in disguise
/ July 14, 2012You always provide plenty of inspiration..thank you for that
I think you will enjoy this, it is really a unique jam
Choc Chip Uru
/ July 12, 2012What a stunning jam my friend
No one can say watermelon is not one of the most versatile fruit!
Cheers
Choc Chip Uru
Sawsan@ Chef in disguise
/ July 14, 2012Thank you Uru…it is versatile indeed
thekalechronicles
/ July 12, 2012This sounds utterly delicious, Sawsan, with the orange and cinnamon notes.
Sawsan@ Chef in disguise
/ July 14, 2012Thank you kindly Sharyn
I love cinnamon and if it was up to me I would put it in everything
Chica Andaluza
/ July 12, 2012That sounds absolutely amazing. Only problem is, my chickens will be upset as they usually get the rinds! Will definitely be giving this a go. My happiest watermelon memories are of being on the beach in southern Italy with my parents, brother and about 25 cousins, aunts and uncles. We used to buy a couple of water melons in the morning and bury them at the water´s edge (marking them with a little flag to distinguish them from those belonging to other families) and then digging them up after lunch to eat all fresh and cool!
Sawsan@ Chef in disguise
/ July 14, 2012hehehe Lynda made the same comment. I did not know chickens loved chicken rind so much.
Thank you for sharing that sweet memory Tanya. I can only imagine how wonderful such days in the sun at the beach must have been