Ingredients
The following ingredients have 2 Servings
- 500 grams (1 pound) watermelon skin, tough thin green rind peeled and discarded, white skin finely chopped
- 300 grams (10 ounces) golden caster sugar (or substitute superfine sugar or demerara or turbinado, ground fine in the food processor)
- 4 limes, halved and thinly sliced (optional, see note in Author Notes above)
Instruction
- Mix all the ingredients together in a container, cover with cling film, and 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-milliliter (3/4-pint) jars, seal and let cool. Store in the refrigerator. It should keep unopened for several months.
