Watermelon & Lime Marmalade
By: Jenny Eatwell
Published: Friday, September 18, 2015 - 11:10am

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)

Preparation

1 Mix all the ingredients together in a container (plastic or glass, preferably), cover with cling film, and leave in the refrigerator overnight. 2 Using a non-reactive saucepan, pour in the ingredients and cook gently over a low heat until the sugar is all dissolved. 3 Bring to a boil and cook at a lively simmer for 50 minutes or until the watermelon skin turns translucent. 4 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. 5 Once at setting point, pour into 2 warm sterilized 450-ml (3/4 pint) jars, seal and cool. 6 The marmalade should be stored in the refrigerator and should keep, unopened, for several months.

About

Using the white pith of the watermelon, this marmalade has big, bold, bitter flavours that wake you up of a morning!