Watermelon Jam: Because Sometimes, Rind Is the Real Treasure

Ever get stuck with that bowl of leftover watermelon, wondering what to do with the bits of pink that just seem too simple for a snack? I started slicing up the rind. Yep. Turns out, the thick green exterior isn’t just trash. It’s a crunchy, subtly sweet, almost spicy layer packed with flavor—if you know how to unlock it.

This isn’t about the juicy pink flesh. It’s about the hidden stuff, the overlooked part. Making jam out of watermelon rinds feels like reclaiming something thrown away. Like squeezing a flavor out of the forgotten, the discarded. It’s perfect for right now because most of us can’t find enough fresh fruit in season. Plus, the smell of boiling rind—think faint honey and sugar with a weird hint of citrus—stays with you. It’s crunchy, sticky, a little strange but oddly satisfying.

Sometimes I wonder how much food we toss without a second thought. Then I make this jam, and my mind stops wondering. Just the rind, a jar, and a lot of curiosity.

Watermelon Rind Jam

This jam is made by simmering chopped watermelon rinds with sugar and citrus, resulting in a thick, sticky spread with a crunchy texture. The process involves peeling, chopping, and cooking the rind until the mixture thickens and develops a glossy appearance, showcasing a vibrant, translucent consistency.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Fusion

Calories: 120

Ingredients Equipment Method

Ingredients

  

• 1 kg watermelon rinds peeled and chopped into small pieces
• 2 cups sugar adjust to taste
• 1 lemon lemon juice freshly squeezed
• 1 tbsp ginger grated, optional for flavor

Equipment

• Sharp knife
• Cutting board
• Large saucepan
• Wooden spoon or silicone spatula
• Sterilized jars with lids

Method

 

1. Peel the green outer layer from the watermelon rinds using a sharp knife, then chop the inner white portion into small, even pieces.
2. Place the chopped rinds into a large saucepan and add enough water to cover them. Bring to a boil over medium-high heat and cook for 10 minutes until the rinds are tender. Drain and rinse with cold water.
3. Add the drained rinds back to the saucepan. Pour in 2 cups of water and bring to a simmer. Cook, stirring occasionally, until the rind mixture softens further and starts to become translucent, about 15 minutes.
4. Stir in the sugar, lemon juice, and grated ginger. Increase heat to medium and bring the mixture to a gentle boil, stirring constantly.
5. Reduce heat to low and cook the jam, stirring frequently, until it thickens and reaches a glossy, sticky consistency, approximately 30 minutes. The jam should hold its shape on a spoon and show some hairline
6. Pour the hot jam into sterilized jars, leaving a small headspace. Seal with lids and allow to cool at room temperature before storing in the refrigerator or pantry.

Really, it’s not about fancy ingredients. It’s about giving the boring stuff a second shot. Because some of the best ideas come from what you’re about to throw out anyway. And honestly, that green part? It’s got secrets.