Waatlemoenkonfyt (Watermelon Rind Preserve)
This Waatlemoenkonfyt recipe turns the firm white rind of a watermelon into tender, translucent pieces in a lemon-and-ginger syrup. It is a lovely way to use what remains after a watermelon has been sliced for a hot South African Christmas lunch.
Traditional recipes often include a lime-water soak to keep the pieces especially crisp. This simpler version leaves that out, giving a softer preserve that still holds its shape when handled gently. The important part is to cook the rind until tender before adding it to the sugar syrup.
Make it ahead and bring out a small bowl with mature Cheddar, crackers or fresh bread. Its sweetness goes a long way, so a few glossy pieces are plenty.
Ingredients
For the preserve
Instructions
- 1Prepare enough watermelon rind to give you 1 kg of firm white flesh. Carefully peel away every trace of hard green skin and trim off the pink flesh. Cut the white rind into roughly 2 cm pieces of similar thickness.
- 2Prick each piece a few times with a fork or skewer to help the syrup penetrate. Put the rind in a large saucepan and cover generously with fresh water.
- 3Bring to the boil, then simmer for 20–30 minutes, until a skewer slides through the rind easily but the pieces still hold together. Older or thicker rind may take longer. Drain well.
- 4In a wide, heavy-based saucepan, combine the sugar, 750 ml water, lemon juice and sliced ginger. Stir over a low heat until the sugar has completely dissolved, then bring to a gentle boil.
- 5Add the drained rind carefully. Return to a gentle simmer and cook uncovered for 60–90 minutes, until the pieces look translucent and the syrup is lightly golden. Turn them gently now and then rather than stirring vigorously.
- 6Watch closely towards the end. The hot syrup should lightly coat a spoon and become noticeably thicker when a teaspoonful is cooled on a cold saucer; it should remain pourable, not set like jam. If it thickens before the rind turns translucent, add a little boiling water and continue cooking gently.
- 7While the preserve cooks, wash enough heat-safe preserving jars and lids for approximately 1.5 kg of preserve in hot, soapy water. Rinse well and keep the jars warm. Prepare lids according to their manufacturer's instructions.
- 8Remove the ginger if you prefer a milder preserve. Spoon the hot rind into the warm jars, cover with syrup and leave approximately 1 cm headspace. Wipe the rims clean and fit the lids.
- 9Allow the jars to cool briefly on a heatproof surface, then refrigerate within 2 hours of filling. Leave for at least 24 hours before serving so the flavour can settle. This is a refrigerator preserve, not a shelf-stable canned product.
Nutrition (per serving)
- Calories
- 84 kcal
- Carbohydrates
- 21.5 g
- Protein
- 0.1 g
- Fat
- 0 g
- Saturated fat
- 0 g
- Sugar
- 20.5 g
- Fibre
- 0.1 g
- Sodium
- 1 mg
- Cholesterol
- 0 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make the preserve several days before Christmas and keep it refrigerated, leaving you one less job on the day.
- Serve a small chilled portion with mature Cheddar or cream cheese and crackers for a hot-weather Christmas spread.
- Use firm, thick white rind. Thin rind gives smaller, softer pieces, so check it earlier during the first simmer.
- For gifts, label each jar with the preparation date and “Keep refrigerated; use within 4 weeks”. Transport it in a cooler bag with ice packs.
Frequently asked questions
Do I need lime water for waatlemoenkonfyt?
No. Some traditional versions use a food-grade lime-water soak for a firmer texture. This recipe deliberately omits it and makes a softer preserve. Do not substitute garden or building lime.
Why is my rind still tough?
The rind probably needed more cooking before it entered the syrup. Sugar slows further softening, so always test several pieces after the plain-water simmer. They should be tender all the way through before you drain them.
How long will the preserve keep?
Keep it refrigerated at 4 °C or colder and use within 4 weeks, always using a clean spoon. Hot filling alone does not make these jars safe for cupboard storage. For longer storage, freeze in suitable containers with expansion space for up to 3 months; the rind may soften after thawing. Discard any preserve showing mould, bubbling or an unusual smell.
