By Lyn Funnell.
It’s very easy to make and takes a longish time, but it’s worth it!
If you take off the dark green skin of the watermelon you’ll find another soft pale green rind underneath, and then the pink watermelon flesh. This is what you need.
Cut the rind into squares. And use the pointy end bits too.
Don’t worry if you have some pink flesh stuck to the peel as well. It will dry out.
Put the pieces into a pan and cover with cold water. Bring to the boil and simmer for 10 minutes.
Drain. Cover the peel with fresh cold water and simmer for 20 minutes. Drain it again.
Place the cooked peel in a bowl. Cover with cold water and leave to soak for 24 hours.
Don’t time it exactly. If you’re ready, soak it for less time.
Drain the peel.
Put 1kg/2lbs sugar in a saucepan. Cover with 350ml/12flozs cold water. Bring to the boil, stirring to dissolve the sugar.
Add the peel, reduce the heat and simmer gently for 2-3 hours. The peel should become translucent and most of the liquid will have dissolved.
Stir it regularly with a wooden spoon to stop it sticking.
I have a jam thermometer which I use to test the temperature. It’s around 100-120C. But you can use a saucer of cold water and drip some of the liquid in it. The peel is ready when it solidifies in the cold water. You should be able to roll it into a small ball with your finger and thumb.
If it’s ready in less than 2 hours, you don’t need to carry on cooking it.
Now you have two choices.
You can spoon the peel into clean jars and cover with the syrup. It’s good as a cake ingredient.
Or you can lift the peel out of the syrup and dry it on a wire rack.
I dried it in the sun for a couple of days. But you can dry it in the oven for 12-24 hours on a very low temperature and with the oven door open.
But I prefer drying it in the sun.
When it’s dried out and hardened, store it in a tin lined with greaseproof paper.
You can dust it with caster sugar if you like, but I find it sweet enough as it is.
It’s as good as any expensive candied fruit and it’s a very attractive colour. It also makes an unusual present if you put some of the sweets in a fancy box.
Everybody loves it!
