Glyko Karpouzi - Watermelon Preserve

Total Time: 24 hrs Cook Time: 24 hrs

Ingredients

• 1 kg watermelon rind, all traces of pink removed and the green skin peeled off. cut the rind into 2 cm cubes
• water
• 800 g sugar
• 2 pieces cinnamon bark
• 1 piece lemon peel, thin strip
• 30 ml lemon juice
• 60 ml honey
• 125 g almonds, toasted

Recipe

• 1 place the rind cubes in a perserving pan and cover with cold water.
• 2 bring to the boil and simmer for one hour or until the rind is translucent. drain.
• 3 place 750 ml of water in a pan with sugar, cinnamon, lemon, half the lemon juice and the honey.
• 4 stir over gentle heat until the sugar dissolves and bring to the boil, skim when necessary.
• 5 add the drained watermelon rind, return to the boil and boil gently for 15 minutes.
• 6 remove from the heat, cover and leave for 12 hours or overnight.
• 7 return to the boil over medium heat and boil until the syrup thickens when tested on a cold saucer.
• 8 remove cinnamon and lemon peel.
• 9 add remaining lemon juice and toasted almonds.
• 10 boil one minute and then ladle into warm sterilized jars.
• 11 seal when cold.