Sunday, 22 February 2015

Waatlemoen Konfyt (Watermelon Jam)

recycle old watermelon rinds to make a jam

It's been a while since I posted a good recipe and I recently made some Waatlemoen Konfyt, so I figured that it would be a good thing to share. This recipe requires quite a bit of waiting around - so plan to make this over a day or two, when you've got other things on the go (but not too much).

Last year some time (or maybe it was even the year before that) I had a watermelon and once I'd finished eating the yummy inside goodness, I remembered about a jam I'd heard about - Waatelmoen Konfyt (Watermelon Jam). This jam/preserve recycles watermelon rinds and turns them into something tasty. I found a recipe on the internet ages ago and can't remember where it was from, but I've modified it a bit and will be sharing my modified version with you.

Ingredients:
  • 2 cups peeled and diced watermelon rind
  • 2 spoons bicarb
  • 4 litres of water (separate into 1 litre and 3 litres)
  • 3 cups sugar
  • 3 tsp powdered ginger (or a finely diced ginger root)
  • 1/2 tsp cinnamon
  • 1/2 teaspoon nutmeg
  • 20ml lemon juice
Method:
  • Add your diced rind to 3 litres of water and add in the bicarb. Leave the rind to soak for 12-18 hours.
  • After soaking, remove the rind, rinse it and then soak it in fresh water for another 1-2 hours.
  • Rinse the rind and put it in a pot of hot water and bring this to boil. 
  • Boil the rinds, uncovered, until just tender.
  • In a separate pot, prepare the syrup.
  • Add the remaining litre of water, spices, sugar and lemon juice.
  • Put this on a low heat and stir until the sugar has dissolved.
  • Bring the syrup mixture to the boil.
  • Drain the rind and add it to the syrup mixture.
  • Boil rapidly until the pieces are tender and translucent and the syrup is thick. (This can take quite a while).
  • Pack the peel into hot, dry, sterilised bottles, fill with syrup and seal immediately.
This is delish on toast or with some cheese and crackers - enjoy!


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