Glyko Karpouzi - Watermelon Preserve

1. 1

   Place the rind cubes in a perserving pan and cover with cold water.

2. 2

   Bring to the boil and simmer for one hour or until the rind is translucent. Drain.

3. 3

   Place 750 ml of water in a pan with sugar, cinnamon, lemon, half the lemon juice and the honey.

4. 4

   Stir over gentle heat until the sugar dissolves and bring to the boil, skim when necessary.

5. 5

   Add the drained watermelon rind, return to the boil and boil gently for 15 minutes.

6. 6

   Remove from the heat, cover and leave for 12 hours or overnight.

7. 7

   Return to the boil over medium heat and boil until the syrup thickens when tested on a cold saucer.

8. 8

   Remove cinnamon and lemon peel.

9. 9

   Add remaining lemon juice and toasted almonds.

10. 10

    Boil one minute and then ladle into warm sterilized jars.

11. 11

    Seal when cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.