Sublime with cheese, this preserve lasts for a few months if refrigerated in wellcapped containers.
Watermelon preserve
Ingredients
- 500g white pithy watermelon flesh, outer tough peel removed
- 30g slaked lime (available from most pharmacists)
- 1,5 litres water
- SYRUP
- 250ml water
- 760g sugar
- chunk of fresh ginger, peeled
- 4 cinnamon sticks
- pinch of salt
Instructions
1
To prepare the watermelon, slice the pith into 3cm pieces. Prick well with a fork.
2
Place the pieces in a non-metal bowl and cover with a solution of water mixed with the lime. Leave for two days. Drain and rinse well.
3
To make the syrup, boil the sugar, water, ginger, cinnamon and salt.
4
Add the drained watermelon pieces. Reduce the syrup to a simmer and let the pieces idle along in the syrup for about three hours. The pieces should be tender but firm and slightly transparent.
5
Remove from the heat and cool the syrup. Refrigerate and serve with a selection of cheese and biscuits.
