A chat with Ma in a lazy summer afternoon ended up in making this Watermelon Rind Jam. We were talking about old times when I was a little kid and, we used to stay in a rented small cosy house. Our neighbour Malati Aunty who was a nurse, and before settling with a job in a Kolkata hospital, she visited many countries for work, and one of those countries was Iraq. Her daughter and I were buddies, and we used to play together every day. Our moms love to share foods, so we get to taste every special food that both of the families would make. This jam has its roots in Iraq, Malati Aunty loved to make this in summer. Her version was more like Murabba, Ma saw her many times to cook it, but why Ma never tried that is a different story altogether. As we were discussing this, I inquired about the ingredients, “Can you remember what went into the jam?” Ma paused and then answered, “Honey, Sugar, Ginger, etc.” Anything else, I asked, she replied: “O yes, Cardamom.” “Measurements of the ingredients, any idea?” Ma said, a little honey, this and that, bla bla bla. By that time, I reached the kitchen and started cutting the watermelon.
I’m glad that I tried, with my past jam-making experiences I could able to create a jar of comfort, that looks fancy to me. I’m happy that I didn’t waste the watermelon rind, when it comes to food during this lockdown time we’re trying not to waste anything. Best out of the waste is the mantra. With a little effort, you too can make this jam. Watermelon rind doesn’t have much flavour and taste of its own, cardamom and ginger add a beautiful aroma and subtle taste to this jam. The jam itself turned out tasty, and we loved it on warm toasts. If you can, try making Jam muffins with it, serve with pancakes, add into ice-cream, use it as a topping to your favourite dessert, options are endless. If you’re trying this recipe, do share your experience with me. 🙂
Watermelon Rind Jam
Do not waste the Watermelon Rind, make this aromatic, coarse, chunky Watermelon Rind Jam instead. Easy to make, and has a longer shelf-life.
Ingredients
- 2 cups / 280g- Watermelon rind
- 1 cup approximately / 190g Granulated Sugar
- 2 tbsp- Honey
- 1 tsp- Fresh grated ginger
- 2- Green Cardamom (discard the peels and grind the seeds to a fine powder by using the mortar-pestle)
- 1 tsp- White vinegar
Instructions
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This recipe will yield 370 grams of Jam.
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Scrap off the green part from the watermelon rind. Now cut the rind into ½“ wide and 2” long pieces.
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In a deep bottomed pan add the watermelon rind pieces along with water. The water level should be 3” up from the watermelon rind pieces.
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Give this a quick boil over high heat, once it boils, reduce the heat and simmer over low-medium heat for 30-40 minutes or until the rind pieces look translucent and become tender (completely cooked, check by poking with a fork). You might need to add more water during this step, keep an eye.
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There should be enough liquid along with the cooked rind pieces in the pan. The liquid level should retain 1” up from the cooked rind pieces while you’re removing the pan from the heat.
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Drain the rind pieces on a strainer, and reserve the liquid.
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Now in a pan add the reserved liquid and sugar. Keep stirring over medium heat until the sugar granules melt completely.
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Now add honey, grated ginger, vinegar, and cardamom powder, mix well over low heat.
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Add the cooked rind pieces, with a masher start mashing the rinds, be gentle. We’re looking for a coarse, chunky preserve here. Stir and keep cooking over low heat (15 minutes approximately) until the jam thickens. Care should be taken not to make the jam too thick, otherwise, it wouldn’t be in a spreadable consistency later on.
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Do the jam test at this stage, put a few drops of the jam on a dry plate, wait for a few seconds, drag a finger through it, if the jam is ready, the parting made by the finger will remain open, if it runs together, cook for some time more.
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Remove from the heat, let the jam sit in the same pan to get completely cold at room temperature before transferring into a jar.
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Keep refrigerated, use a dry spoon every time. This jam has a longer shelf life, stays well up to many months.
This Watermelon Rind Jam was featured on Pinterest India.
TOI also talked about this Jam during Covid Lockdown.
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