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    You are in: Home / Recipes / Glyko Karpouzi - Watermelon Preserve Recipe
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    Glyko Karpouzi - Watermelon Preserve

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs

    0 mins

    24 hrs

    ThatSouthernBelle's Note:

    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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    Units: US | Metric


    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.

    Ratings & Reviews:


    Nutritional Facts for Glyko Karpouzi - Watermelon Preserve

    Serving Size: 1 (1038 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2065.0
    Calories from Fat 336
    Total Fat 37.4 g
    Saturated Fat 2.8 g
    Cholesterol 0.0 mg
    Sodium 241.6 mg
    Total Carbohydrate 439.4 g
    Dietary Fiber 8.5 g
    Sugars 427.7 g
    Protein 15.8 g

    The following items or measurements are not included:

    watermelon rind

    cinnamon bark

    lemon peel

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