Glyko Karpouzi - Watermelon Preserve

"Found this on Adriana Shum's blog. It looks intriguing so I wanted to post it so I can have easy access to it. She says that it's a way not to waste watermelon rinds and said it goes well with Greek yogurt. I have no idea what the yield is."
 
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Ready In:
24hrs
Ingredients:
8
Yields:
2 jars
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ingredients

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directions

  • Place the rind cubes in a perserving pan and cover with cold water.
  • Bring to the boil and simmer for one hour or until the rind is translucent. Drain.
  • Place 750 ml of water in a pan with sugar, cinnamon, lemon, half the lemon juice and the honey.
  • Stir over gentle heat until the sugar dissolves and bring to the boil, skim when necessary.
  • Add the drained watermelon rind, return to the boil and boil gently for 15 minutes.
  • Remove from the heat, cover and leave for 12 hours or overnight.
  • Return to the boil over medium heat and boil until the syrup thickens when tested on a cold saucer.
  • Remove cinnamon and lemon peel.
  • Add remaining lemon juice and toasted almonds.
  • Boil one minute and then ladle into warm sterilized jars.
  • Seal when cold.

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