Ingredients for Watermelon Marmalade
- 6 cups chopped watermelon rind (about 1/2-inch pieces)
- Water to cover rind during soaking (approximately 8 cups)
- 4 cups granulated sugar
- Orange Rind
- Orange Juice
- Lemons, Juice Of
- Lime, Juice Of
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Watermelon Marmalade? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Watermelon Marmalade
- Trim the green skin and pink pulp from approximately 6 cups of thick watermelon rind.
- Chop the rind into 1/2-inch pieces.
- Place the chopped rind in a large preserving kettle and cover with enough cold water to fully submerge. Let it soak for 18 hours.
- After soaking, add the remaining ingredients to the kettle (see ingredient list for quantities).
- Bring the mixture to a gentle boil over low heat, stirring frequently to prevent sticking. Continue to cook, stirring regularly, until the marmalade reaches 220-222°F (104-106°C) on a candy thermometer, or until a small spoonful dropped onto a chilled plate wrinkles and sets (the sheet test). This will take approximately 1.5 to 2 hours, depending on your stove and the amount of rind.
- Carefully ladle the hot marmalade into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe the rims clean, seal the jars, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for more information).
- Let the jars cool completely. You should hear a satisfying 'pop' as the jars seal. Check to make sure all jars have sealed before storing in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
5285g
Fat
0g
Carbs
447g
