Makes 1 x 300ml jar
Preparation Time 20 minutes
Cooking Time About 1½ hours
1 Slice the outer green peel off the watermelon, then cut out the inner flesh and seeds. Cut the inner skin and remaining flesh into fine pieces and weigh carefully.
2 In a saucepan, add 80ml water per 1kg watermelon. For each kilogram of watermelon you’ll also need 750g sugar, 40ml lemon juice, a piece of fresh, peeled ginger and a pinch of salt. Add to the watermelon in the saucepan and slowly heat to boiling point, stirring until all the sugar has dissolved. Then stir occasionally until the preserve is thick and clear.
3 Spoon off the foam and test the preserve. Spoon a little onto a cold saucer and let it stand for a few seconds. If it wrinkles when pressed with a finger, it’s thick enough. Stir in the rose petals and rosewater before spooning into a warm, sterilised jar. Seal and turn upside down until completely cooled. Turn the jar right side up and store in a cool, dark place.
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