Petitchef

Watermelon & Lime Marmalade

A super-tasty marmalade with big, strong, bitter flavours that uses the white pith of the watermelon.
Other
2 servings
1 hour
45 min
Easy

Ingredients

2

Preparation

  • Mix all the ingredients together in a container (plastic or glass, preferably), cover with cling film, and leave in the refrigerator overnight.
  • Using a non-reactive saucepan, pour in the ingredients and cook gently over a low heat until the sugar is all dissolved.


    Bring to a boil and cook at a lively simmer for 50 minutes or until the watermelon skin turns translucent.
  • The marmalade should reach setting point (where a small amount dropped onto a cold surface will develop a skin as it cools) before you remove from the heat.


    Once at setting point, pour into 2 warm sterilized 450-ml (3/4 pint) jars, seal and cool.
  • The marmalade should be stored in the refrigerator and should keep, unopened, for several months.


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