Azerbaijanis love to eat jam and fruit preserves with tea. Jam is usually eaten on its own by the spoonful, rather than spread on bread.
A good way to make full use of water melons is this jam made from the pith of water nelon rinds.
Preparation time: 60 min
Cooking time: 1 day
Serves: Makes 5-6 jars
- 1.2 kg/2 lbs 10 oz sugar
- 1.2 kg/2 lbs 10 oz water melon rind
- 1 tspn of vanillin or a few drops of vanilla essence
- 1-2 tspns lemon juice
- 500 g/1lb 4 oz of slaked lime (calcium hydroxide)
- The thicker water melon rinds are best for this jam. Cut off the outer green part of the melon rind and discard.
- Cut the white pithy part of the rind into rectangular or diamond-shaped pieces or cubes (2 x 3 cm).
- Prepare lime water by mixing 500 g/1lb 4 oz of slaked lime (calcium hydroxide) and 3 litres/5 pints 3 fl. oz of cold water. Mix the solution well, leave to settle for 3 to 4 hours, then filter the lime water.
- Soak the water melon rind in the lime water for one hour in order to soften it.
- Remove from the lime water and rinse well.
- Dissolve the sugar in 2.25 litres/4 pints of water to make a syrup. Bring to the boil, add the water melon rind, bring back to the boil and simmer for 20 minutes, stirring occasionally. Remove from the heat and set aside for 8 hours. Bring to the boil twice more, simmering for 20 minutes each time and leaving 4 to 6 hours between each boiling.
- Towards the end of the final boil, add the lemon juice and vanillin or vanilla essence.
- Spoon the water melon jam into sterilized jars and seal.