Watermelon & lime marmalade

Other

2 servings

Easy

1 h 45 m

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

A super-tasty marmalade with big, strong, bitter flavours that uses the white pith of the watermelon.

Ingredients

• 500g watermelon pith (sweet red flesh removed, green skin removed), diced
• 300g golden caster sugar
• 4 limes, halved and thinly sliced (or quartered and finely sliced)

You may like

• Watermelon gin cocktail
• Watermelon carpaccio: the refreshing summer starter
• Watermelon pizza: a refreshing fruit delight
• Watermelon, feta, avocado and cucumber salad: extra fresh!

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.

Jenny Eatwell

Questions

Photos of members who cooked this recipe