Glyko karpouzi

Glyko karpouzi

Watermelon rind preserve

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg watermelon rind
660g sugar
2 small pieces cinnamon bark
1 strip thinly peeled lemon rind
90g honey
2 tablespoons lemon juice
60g almonds, blanched, toasted and split

Method

  1. Cut off all traces of pink from the watermelon rind. Peel off the green skin. Cut the firm white flesh into 2 cm cubes.
  2. Place the white flesh in a preserving pan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 hour, or until translucent. Drain.
  3. Pour 750 ml water into a saucepan. Add the sugar, cinnamon, lemon rind strip, honey and 1 tablespoon of the lemon juice. Stir over medium heat until the sugar has dissolved. Bring to the boil, skimming when necessary.
  4. Add the drained watermelon, return to the boil and leave to boil gently for 15 minutes. Remove from the heat, cover and leave for 12 hours or overnight.
  5. Return the mixture to the boil over medium heat. Boil until the syrup is thick when tested on a cold saucer. Remove the cinnamon and lemon rind.
  6. Add the remaining lemon juice and toasted almonds. Boil for 1 minute, then ladle into warm, sterilised jars. Seal when cold.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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