OWatermelon rind preserves are made all over the world, from the sweet watermelon rind jam from South America to that from Serbia. slatko od lubenice preserve. In Ukraine, especially in the Kherson region, famous for its carbon-rich soil and valuable fruits and vegetables, it is typical to use the whole watermelon, the rind often being made into a tasty jam by cubing it and soaking it in lime or vinegar, then boiling it with sugar syrup and herbs. My version is an amalgamation of these very different recipes, adding lime for acidity and ginger for depth of flavor. It is delicious on toast, pancakes or breakfast yogurts, and is also suitable as a condiment for spicy vegetables, chicken, pork and fatty fish. In most watermelon rind jam recipes, the striped green tiger exterior is peeled off and discarded, but I appreciate the extra texture you get from the skin, which reduces waste and prep time while by adding volume. As with most fruits, including citrus fruits, the outside of which is not traditionally eaten, it is advisable to use organic produce to reduce exposure to pesticides.
Watermelon rind jam
If using an organic watermelon, leave the skin on; if not, peel and compost the green exterior.
500g watermelon rindideally organic
400g of sugarideally raw
1 tablespoon grated unpeeled ginger
1 organic limefinely chopped, or the juice of 3 non-organic limes
Wash and roughly chop the watermelon rind (with or without the skin, depending on whether it’s organic or not), then pulse to coarse slivers and put in a saucepan with the sugar, ginger and lime. Bring to a boil, stirring to dissolve the sugar, then simmer for 45 minutes to an hour, until the liquid has evaporated, the mixture is sticky and looks like marmalade, and the crust has become translucent and become very tender.