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
Makes: two 450-milliliter (3/4-pint) jars
grams (1 pound) watermelon skin, tough thin green rind peeled and discarded, white skin finely chopped
grams (10 ounces) golden caster sugar (or substitute superfine sugar or demerara or turbinado, ground fine in the food processor)
limes, halved and thinly sliced (optional, see note in Author Notes above)
- Mix all the ingredients together in a container, cover with cling film, and leave in the refrigerator overnight.
- 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.
- 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.
- This recipe is a Community Pick!