Watermelon & Lime Marmalade

1. 1

   ["Mix all the ingredients together in a container (plastic or glass, preferably), cover with cling film, and leave in the refrigerator overnight.", "Using a non-reactive saucepan, pour in the ingredients and cook gently over a low heat until the sugar is all dissolved.

2. 2

   Bring to a boil and cook at a lively simmer for 50 minutes or until the watermelon skin turns translucent.", "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.

3. 3

   Once at setting point, pour into 2 warm sterilized 450-ml (3/4 pint) jars, seal and cool.", "The marmalade should be stored in the refrigerator and should keep, unopened, for several months."]

* Per serving · 4 servings · Values may vary.

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