Moroccan · Condiment
Watermelon Rind Jam (Thrifty Summer Preserve)
A brilliant piece of Moroccan no-waste cooking, the pale rind left after eating watermelon is peeled, cubed and simmered with sugar, lemon and orange-blossom water into a translucent, chewy-set jam. The rind takes on an almost candied, cucumber-melon quality — a frugal summer preserve that turns what most people throw away into something special on the breakfast table.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Serves
- 20
- Level
- Medium
Ingredients
- 800 g watermelon rind (green skin removed, prepared weight)
- 600 g sugar
- Juice of 1 lemon
- 1 strip of lemon peel
- 500 ml water
- 1 tbsp orange-blossom water
- 1/2 tsp ground ginger (optional)
Method
- 1
Prepare the rind
Peel off the hard green skin and any pink flesh, leaving the pale firm rind. Cut into small cubes.
- 2
Blanch
Simmer the cubes in plain water for 10 minutes to soften slightly, then drain.
- 3
Macerate
Combine the rind with the sugar, lemon juice, lemon peel and ginger and leave for an hour to draw out juices.
- 4
Cook
Add the water and simmer gently for 45–50 minutes until the rind turns translucent and the syrup thickens.
- 5
Finish and jar
Stir in the orange-blossom water, then ladle into sterilised jars and seal.
Chef's tips
- Remove every bit of the hard green skin, which stays tough and bitter; use only the pale rind.
- The rind is ready when it turns glassy and translucent rather than opaque white.
- A little ginger or a cinnamon stick adds warmth and stops the jam tasting flat.
Frequently asked questions
Does watermelon rind jam really taste good?
Yes — cooked in syrup the rind turns tender and translucent with a mild melon-cucumber flavour, similar to candied fruit. The lemon and orange blossom lift it into a genuinely delicious preserve.
Which part of the rind do I use?
The pale, firm layer between the green skin and the red flesh. Trim away the green skin and any leftover pink flesh so only the white-green rind remains.