WATERMELON KONFYT
RECIPE AND PHOTO COMPLIMENTS TO:...
LYNETTE KALU
Ingredients:
Watermelon, (Maketaan) green rind (skin) and fleshy part removed, leaving the peel
1 kg sugar for every kilogram of peels
2 litres of water for every kilogram of sugar
20 ml lemon juice for every kilogram of peels
Pinch salt
1 small piece bruised ginger per kilogram of peels
Slaked Lime, available from pharmacies, 25 ml slaked lime per 5 litres of water
Method:
Prick the peel on both sides. Cut into squares and weigh to get the mass.
Leave the peel in the lime solution for 2 days, rinse thoroughly and leave in fresh water for 2 hours. Drain.
Drop the pieces one by one in boiling water and boil until just tender: it should be easy to prick with a blunt match stick.
Prepare the syrup from the sugar, water, lemon juice, salt and ginger. Bring to the boil.
Place the peel in the boiling syrup and boil rapidly until the pieces are clear and transparent and the syrup is thick. Pack into hot, dry sterilised jars, fill with syrup and seal immediately.
Watermelon, (Maketaan) green rind (skin) and fleshy part removed, leaving the peel
1 kg sugar for every kilogram of peels
2 litres of water for every kilogram of sugar
20 ml lemon juice for every kilogram of peels
Pinch salt
1 small piece bruised ginger per kilogram of peels
Slaked Lime, available from pharmacies, 25 ml slaked lime per 5 litres of water
Method:
Prick the peel on both sides. Cut into squares and weigh to get the mass.
Leave the peel in the lime solution for 2 days, rinse thoroughly and leave in fresh water for 2 hours. Drain.
Drop the pieces one by one in boiling water and boil until just tender: it should be easy to prick with a blunt match stick.
Prepare the syrup from the sugar, water, lemon juice, salt and ginger. Bring to the boil.
Place the peel in the boiling syrup and boil rapidly until the pieces are clear and transparent and the syrup is thick. Pack into hot, dry sterilised jars, fill with syrup and seal immediately.
