Watermelon is so refreshing and at the peak of its season now so i think its a good idea to take advantage while the price is low to stock up and store some for the winter months.
We have spent the last month eating watermelon for breakfast with yoghurt, for lunch with local goats cheese and making endless fresh juices and home made granitas with mint and other herbs but it is time for something a little bit different.
I wanted to make a sweet chili jam using watermelon and I have combined two recipes and added chili and salt. In the Middle East, it is common to make a watermelon rind jam and I have combined the red flesh and rind of the watermelon to make this wonderful preserve. The result is something different with a great taste, texture and color and it is delicious served with cheese, fresh…
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