watermelonskinjam

"... Yes, this is about making clever use of waste, as we're trying to do more and more these days.  But it's also about seeing a new side of a fruit that provides a pretty straightforward experience most of the time.  & not only does it have more depth & personality than you ever thought watermelon could, it's also the backbone to a better & lighter marmalade than most.  The limes will make this more fragrant, acidic, & bitter, but you can leave them out if you're looking for something more straightforward & sweet ..." 

Slightly adapted from 'Mamushka' by Olia Hercules
(Mitchell Beazley, 2015)

Makes two 450-millilitre (3/4-pint) jars
500grams (1 pound) watermelon skin, tough thin green rind peeled & discarded, white skin finely chopped
300grams (10 ounces) golden caster sugar 
4limes, halved & thinly sliced

Mix all the ingredients together in a container, cover with cling film, & leave in the refrigerator overnight.

Cook the mixture in a non-reactive saucepan over low heat, making sure the sugar melts before it boils, for 50 minutes or until the watermelon skin turns translucent.

Pour into 2 warm sterilized 450-millilitre (3/4-pint) jars, seal & let cool.  Store in the refrigerator.  It should keep unopened for several months.