Watermelon Rind Jam

1. 1

   Cut rind into 1/3-inch strips. Cover in cold water and bring to a quick boil. Reduce heat, and let simmer slowly until transparent, about 30 minutes.

2. 2

   Drain, and reserve 1 1/2 cups of liquid.

3. 3

   In a heavy pot, completely dissolve sugar in reserved liquid. Add honey and lemon peel, and bring to a boil, skimming as needed. Add drained rind and seeds and boil gently over medium heat, for 15 minutes. Remove from heat, cover, and set aside overnight.

4. 4

   Boil again over medium heat, until syrup thickens, about 15 minutes. Test for doneness.

5. 5

   Add lemon juice and mastic or cardamom 5 minutes before jam is done. Let jam cool completely then store in a sterilized jar.

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