5 Ingredients or Fewer

Olia Hercules' Watermelon Rind Jam

August 12, 2015
4 Ratings
Photo by Bobbi Lin
  • Makes two 450-milliliter (3/4-pint) jars
Author Notes

Yes, this is about making clever use of waste, as we're trying to do more and more these days. But it's also about seeing a new side of a fruit that provides a pretty straightforward experience most of the time. And not only does it have more depth and personality than you ever thought watermelon could, it's also the backbone to a better and lighter marmalade than most. Note: The limes will make this more fragrant, acidic, and bitter, but you can leave them out if you're looking for something more straightforward and sweet. Slightly adapted from Mamushka (Mitchell Beazley, 2015). —Genius Recipes

What You'll Need
  • 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)
  1. Mix all the ingredients together in a container, cover with cling film, and leave in the refrigerator overnight.
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • Adelucchi
  • Lauren Ruben
    Lauren Ruben
  • Fiona Crispin
    Fiona Crispin
  • Charity
  • Maria
Genius Recipes

Recipe by: Genius Recipes

7 Reviews

Adelucchi August 11, 2016
Delighted to see this recipe. Grew up having watermelon preserves,a southern tradition! Will try.
Lauren R. August 11, 2016
Haha, I tried. This. Swing and a miss for me, maybe I should have cooked it longer?
ghainskom August 9, 2016
Tested and approved by a colleague of mine. I shared the link, so got a jar :)
Fiona C. September 4, 2015
I've just made this now with only 2 limes and some rosewater syrup. I may just eat the entire batch now .. forget putting it in jars...
Charity August 17, 2015
We make watermelon rind pickles at our house like proper Southerners. Delicious!
Maria June 22, 2017
Would you mind sharing a how-to?
Charity June 23, 2017
When I make it home to copy my Momma's recipe, I'll update. Until then, this is pretty close: