Watermelon Rind Jam
When I ended the series about Jewish Moroccan cuisine many months ago, I promised I would be revisiting whenever I made a recipe that would enrich the collection.
With watermelon season in full bloom, I thought it was perfect timing to share a surprising jam. I wasn’t sure what I was getting myself into and proceeded skeptically, unsure of what the result was going to taste like, but I actually liked it very much. John was curious when he saw my watermelon jam wasn’t red and his jaw almost dropped when I told him it was made from the rind.
Next time you buy watermelon, remember that the rind is treasure not trash. It has a ton of health benefits and is perfect for juicing, blending into smoothies, or better yet: making this jam.
Not throwing away the rind felt especially right. It was like an atonement for all the wastefulness I’ve committed in my life.
Watermelon rind jam tastes and looks a lot like apricot jam. It is chunky, a bit like preserves. I use the terms jam and preserves interchangeably because where I grew up there is only one word for both: confiture in French and murabba in Arabic.
Watermelon Rind Jam Recipe
Yields about 2 cups
Rind of 1 large watermelon
1/2 cup water
1/2 cup unrefined brown sugar
Juice and grated zest of 1/2 lemon
Peel the green outer skin off the watermelon rind. Dice the rind. If you prefer, you can shred the rind. It’s a pain to do it manually but easy with an electric shredder.
Bring the water, brown sugar, lemon juice and zest to a boil. Add the diced watermelon rind. Lower the heat to medium low, cover with a lid and simmer for two hours or until the fruit is soft, caramelized and sticky.
Cool before serving.
For tips on how to cut watermelon rind, refer to the post on how to cut and peel a watermelon.