Watermelon Rind Jam

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Watermelon Rind Jam


  • 2 lbs watermelon rind
  • quarts water
  • ¾ cup apple cider vinegar
  • 1 lemon
  • pounds sugar or jam sugar if available
  • 1 packet vanilla sugar (or 1½ tsp homemade)


  • Remove and set aside the red flesh from the watermelon, leaving about one centimeter of rind.
  • Remove the dark green outer rind with a sharp knife or peeler.
  • Cut the light green rind and the red pulp into bite-size pieces.
  • Add two liters of water and 200 ml of apple cider vinegar. Bring to a boil and let everything cook on medium heat for about 2 hours.
  • Pour the rind mixture into a glass bowl and chill with cold water.
  • When cooled, put the rind mixture back into the pot. Add half a liter of water, the juice of one lemon, a kile of jam sugar and a packet of vanilla sugar. Cook everything until the mixture has thicked.
  • Puree the mixture partially or completely according to your desire.
  • Pour the hot jam into sterilized jars. Close the jam jars and turn them upside down for 5 minutes. Leave the jam jars in a kitchen towel for half a day.
Course: Sauces
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