Iraqi Watermelon Rind Jam RECIPE FOR TODAY

Iraqi Watermelon Rind Jam

Ingredients:

1 kg. – 2 lb. watermelon rind, measured after slicing off the red pulp and hard green outer peel

3 cups granulated sugar

1/2 cup honey

2 strips lemon peel or 2 small pieces of peeled fresh ginger

4 whole pods cardamom

2 tablespoons lemon juice

Cut rind into strips, about 1 inch wide and 2 inches long. Cover in cold water and bring to a quick boil.

Reduce heat, and simmer slowly until translucent, about 30 minutes. Drain, and reserve 3 cups of liquid.

In a heavy pot, completely dissolve sugar in reserved liquid.

Add honey, lemon peel or ginger, and cardamom. Bring to a boil, skimming as needed.

Add the drained watermelon rind, and boil gently over medium heat, for 30 minutes.

Remove from heat, cover, and set aside, overnight.

Boil pot again over medium heat until syrup thickens, about 30 minutes.

Add lemon juice in the last 5 minutes. Test for doneness by putting a drop of syrup on a dry cold dish, and tilt it. If the drop does not go flat, and keeps its domed shape, it is done.

Let the jam cool off completely. If wished, put the jam in a strainer to get rid of extra syrup.

Store it in the refrigerator and use as needed. It will stay good for a long time.

Enjoy!