You will love these sweet, jewel-like pieces of watermelon rind, you will probably not be able to eat half a jar in one go, but you will be delighted with a moderate amount of it on your toast or just being able to pop a small piece of candied watermelon rind in your mouth whenever you crave something sweet. One piece of candied watermelon rind and you will forget about chocolate or gummy bears or candy or whatever sweets you normally cannot resist.
Watermelon Rind Jam [Vegan, Grain-Free]
- 26.5 to 30 ounces of watermelon rind, weighed after preparing it
- 17.6 ounces sugar
- 4 1/5 cups water
- 2/3 cup white wine vinegar
- The juice of 1 lemon
- Remove the red flesh of the watermelon, leaving only one very thin layer of red flesh attached to the rind, about 1/10 of an inch. Remove the green skin of the watermelon completely.
- Chop the watermelon rind into even pieces of about 1 1/5 to 1 2/3 inches. You should weigh the watermelon rind now and prepare more if necessary.
- Place water and the vinegar in a pot with the diameter of approximately 9 inches and a height of 5 1/5 inches. Bring to a boil, add the watermelon rind, and let cook for about an hour or a bit more until the rind pieces are glossy and somehow transparent.
- Drain in a sieve, refresh with cold water and, when cool enough to handle, press with your hand to remove more of the excess water.
- Weigh the watermelon rind again. You should have more or less 500 g/ 17.6 oz cooked rind. Set aside.
- Measure the sugar, you should take the same amount of sugar as you have of cooked watermelon rind, so about 17.6 ounces.
- Place the sugar in the rinsed pot you used before. Add 1 cup water to the sugar and turn on the heat. Stir to dissolve the sugar. When the syrup comes to a boil, add the watermelon rind and the lemon juice.
- Cook until a light syrup forms, about 40 minutes, but like the cooking time depends on the size of the pot as well. If your pot has a similar size the time should be OK, if your pot is wider the cooking time will probably be shorter, if your pot is narrower the cooking time will probably with be a bit longer. The finished syrup should be light in color and have more or less the consistency of clear runny honey.
- Give the jam to the sterilized jars and seal well. Keep in a dark cool place. If the jars are sterilized and well sealed the jam should be good for a very long time.