Watermelon & Lime Marmalade
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)
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.