As promised in the previous recipe, here is my watermelon rind jam, which I cooked in the microwave, as I always do for my jams.
It’s a surprising jam. To think that until very recently, I didn’t even imagine that watermelon rind was edible! When I was a child, it was known that the white part of the watermelon would cause a stomach ache (was it really true?) (and it was said about the seeds too), so who would have thought that not only could it be eaten, but it could also be turned into jam??
Well, better late than never. 😀
It was a leap into the dark; I had no idea how to make a watermelon rind jam, so much so that at first, I thought even the green part of the rind had to be used 😀 Luckily, before starting to cook, I thought it wise to do some research, discovering that in reality, ‘rinds’ does not refer to the whole rind but only to the white part. Eh, maybe someone will smile at me, but when I say I had no idea what it was like and how to make this jam, I mean the pure truth! 😀
Before I share the recipe with you, I’ll leave you with a couple of pieces of information:
1. I flavored this personal rind jam in two ways: with lemon zest and mint. (The mint version was very much enjoyed by both Flavia and me).
2. Initially, I liked the lemon-flavored version less, but then I changed my mind when I realized that after a few days of resting, it improves considerably in taste and texture, and – above all – when I discovered that it can be used in a fantastically good way: as an accompaniment jam for cheeses! (an idea I found on the blog Cucina Casereccia, for which I thank you sincerely 🙂).
Are you ready? Have you prepared the rinds? Let’s start!
👇 More ideas with watermelon:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: jars: 2
- Cooking methods: Microwave
- Cuisine: No waste
- Seasonality: Summer
Ingredients
- 4.4 lbs Watermelon rind
- 8 oz Sugar
- 2 Apples
- 1 Lemon (zest)
- 1 sprig Mint
Tools
- Bowl glass
- Microwave oven
Preparation
Remove the green part of the rind.
Cut the white part of the rind into rather small pieces (it’s okay if there’s a small part of watermelon pulp).
Place the pieces in a microwave-safe bowl (glass is ideal), add the sugar and the two peeled and chopped apples (if the apple is large, one may be enough).
Set the microwave to the highest power for 40 minutes. Remember, as always when cooking in the microwave, to stop the cooking one or two times (I suggest two) to stir, an operation necessary for all pieces to cook evenly.
Check the cooking; if all the pieces are tender, proceed by blending with an immersion blender. If you’re unsure whether some pieces are not well cooked, cook for a few more minutes before blending.
After reducing everything to a purée, strain it to remove excess juice (which I suggest using to make watermelon rind jelly).
Place the bowl containing the strained purée back in the microwave to complete the cooking and thicken it.
The total time for this second phase can vary depending on the amount of remaining juice; I proceeded for 16 minutes, reaching this consistency:
In this second post-blending phase, I added the zest of one lemon. I cut it into coarse pieces, but if preferred, it can be grated.
The lemon-flavored watermelon rind jam is now ready.
Mint version:
The addition of a few mint leaves was a test I wanted to try after tasting this unusual jam.
In this first time in my life tasting a watermelon rind jam, moreover made by myself, I don’t know why, but it instinctively occurred to me to associate it with mint. So I tried.
I split the jam in half, left one part with lemon, and in the other, I added the leaves of a small sprig of mint, coarsely broken, then I put the jam back in the microwave for a few minutes, during which a nice mint aroma spread in the kitchen 🙂
This mint version was very much enjoyed by both my daughter and me. I hope you like it too!
Storage
As I did for the jam with only pulp, I stored this rind jam in the fridge in a well-sealed food container. I haven’t finished it yet, and it is keeping very well (at the current time of writing, 9 days have passed), indeed, as I mentioned in the introduction, after a few days of rest, it has become even better. 🙂
If you intend to store your watermelon rind jam traditionally in vacuum-sealed jars, you must proceed with sterilization and boiling, as is usually done for preserves and jams. As already mentioned in my other jams, I refer you to the apricot jam recipe where I provided some information on this.
If you intend to store your watermelon rind jam traditionally in vacuum-sealed jars, you must proceed with sterilization and boiling, as is usually done for preserves and jams. As already mentioned in my other jams, I refer you to the apricot jam recipe where I provided some information on this.
Will you let me know your opinions on this unusual jam? You can write me a comment here at the end, or you can tell me on my Facebook page.
I’ll see you also on Pinterest,Instagram, and in my newWhatsApp channel. And, if you want, also in my group Catia’s group, in the kitchen and beyond. Sign up! 🤩
