This recipe will yield 370 grams of Jam.

Scrap off the green part from the watermelon rind. Now cut the rind into ½“ wide and 2” long pieces. 

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.

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.

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.

Drain the rind pieces on a strainer, and reserve the liquid.

Now in a pan add the reserved liquid and sugar. Keep stirring over medium heat until the sugar granules melt completely. 

Now add honey, grated ginger, vinegar, and cardamom powder, mix well over low heat.

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. 

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.

Remove from the heat, let the jam sit in the same pan to get completely cold at room temperature before transferring into a jar.

Keep refrigerated, use a dry spoon every time. This jam has a longer shelf life, stays well up to many months.