Glyko Karpouzi Watermelon Preserve Recipes

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GLYKO KARPOUZI - WATERMELON PRESERVE



Glyko Karpouzi - Watermelon Preserve image

Found this on Adriana Shum's blog. It looks intriguing so I wanted to post it so I can have easy access to it. She says that it's a way not to waste watermelon rinds and said it goes well with Greek yogurt. I have no idea what the yield is.

Provided by ThatSouthernBelle

Categories     Greek

Time P1D

Yield 2 jars

Number Of Ingredients 8

1 kg watermelon rind, all traces of pink removed and the green skin peeled off. Cut the rind into 2 cm cubes
water
800 g sugar
2 pieces cinnamon bark
1 piece lemon peel, thin strip
30 ml lemon juice
60 ml honey
125 g almonds, toasted

Steps:

  • Place the rind cubes in a perserving pan and cover with cold water.
  • Bring to the boil and simmer for one hour or until the rind is translucent. Drain.
  • Place 750 ml of water in a pan with sugar, cinnamon, lemon, half the lemon juice and the honey.
  • Stir over gentle heat until the sugar dissolves and bring to the boil, skim when necessary.
  • Add the drained watermelon rind, return to the boil and boil gently for 15 minutes.
  • Remove from the heat, cover and leave for 12 hours or overnight.
  • Return to the boil over medium heat and boil until the syrup thickens when tested on a cold saucer.
  • Remove cinnamon and lemon peel.
  • Add remaining lemon juice and toasted almonds.
  • Boil one minute and then ladle into warm sterilized jars.
  • Seal when cold.

Nutrition Facts : Calories 2065.1, Fat 37.4, SaturatedFat 2.9, Sodium 241.6, Carbohydrate 439.4, Fiber 8.5, Sugar 427.7, Protein 15.8

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