Waatlemoen Konfyt (Watermelon 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!