Watermelon Marmalade Recipes

WATERMELON MARMALADE

Steps:

• Trim green skin and pink pulp from the thick watermelon rind.
• Chop rind and measure out 6 cups; then soak chopped rind in water for 18 hours In preserving kettle, combine rind, soaking water and all remaining ingredients.
• Cook over low leat stirring frequently until the jelly reaches 220-222F or until the syrup sheets when droped from a spoon.
• This takes about 1 1/2 hours.
• Ladle into hot sterilized jars and seal immediately.

WATERMELON RIND MARMALADE

Steps:

• Leave a little of the red flesh (a very thin layer) when removing the flesh. Then peel off the green outer skin so only the white and pink rind is left. Chop this into small pieces. A medium watermelon should give you about 4 cups of chopped rind pieces.
• Put the chopped rind, the orange zest and juice, grated ginger, juice of the limes and 1 cup water into a thick bottomed and largish pot. Bring to a boil and turn down the heat. Drop the halves of the orange (and the limes if you're using them) into the pot. Let the mixture simmer until the rind is cooked and the liquid has reduced to about 1/4 cup.
• Remove the orange and lime skins. Mix in the sugar, the allspice powder and the salt. Let it cook and the mixture thicken a bit. Stir in the butter and take the pot off the stove.
• Let it cool. Transfer to sterile glass jars.

WATERMELON PRESERVES

Steps:

• Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
• In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

WATERMELON JAM

Steps:

• Stir together the sugar (starting with 1/3 cup if your melon is perfectly ripe and sweet and up to 1/2 cup if it isn't), pectin and salt in a medium bowl until combined.
• Add the watermelon to a blender or food processor and blend or pulse to the desired consistency. For a preserve or jam-like texture, blend or pulse for less time. For a smooth jelly, blend or pulse for more time. Stir in 2 teaspoons of the lemon juice.
• Add the watermelon mixture to the sugar mixture and stir until well combined and the sugar has fully dissolved, about 2 minutes (this will also help the pectin bloom). Taste and add the remaining lemon juice, if desired. Let sit at room temperature until the mixture has thickened and coats the back of a spoon, about 45 minutes.
• Spoon into two 8-ounce mason jars or another freezer-safe container. Cover and store in the refrigerator for up to 2 weeks or the freezer for up to 1 year.