Watermelon Rind Jam

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

• 1 watermelon (1 kg rind)
• 2 lemons (juice)
• 250 g granulated sugar
• 1 lemon (zest; organic)
• 2 tsp vanilla paste
• 50 ml apple cider vinegar

How to make it

1. Cut the watermelon rind into small cubes. If using a conventional (non-organic) watermelon, peel off the tough outer green skin first for a more delicate jam. Organic rind can go in whole after a thorough wash.
2. Place the rind cubes in a large pot. Squeeze the juice of both lemons over them, then add the sugar. Stir to combine and let sit for 40–60 minutes until the rind releases its juices.
3. Add the lemon zest, vanilla paste, and apple cider vinegar to the pot. The vinegar enhances the flavour, activates the natural pectin, and helps preserve the jam — so if you leave it out, add a pectin or pectin-rich fruit like strawberries, apples, or blueberries instead.
4. Bring the mixture to a boil over medium-high heat, then reduce to the lowest possible simmer. Cook gently for 1–2 hours, stirring occasionally, until the rind pieces are completely soft and the jam is thick and glossy. Taste and feel free to add a pinch of cinnamon or grated ginger.
5. For a smoother, more spreadable jam, blend it with an immersion blender until silky. Leave it chunky if you prefer a more rustic texture.
6. While the jam is still hot, ladle it into sterilised jars and seal tightly. Turn the jars upside down and leave them for a full day. Afterwards, check that the lids are firmly sealed and store in a cool pantry.

Nutrition