Glyko Karpouzi - Watermelon Preserve



  • 1 kg watermelon rind
  • 1 to taste water
  • 800 g sugar
  • 2 pieces cinnamon bark
  • 1 piece lemon peel
  • 30 ml lemon juice
  • 60 ml honey
  • 125 g almonds

Use imperial measurements


How to make Glyko Karpouzi - Watermelon Preserve

  • Place the rind cubes in a perserving pan and cover with cold water.
  • Bring to the boil and simmer for one hour or until the rind is translucent. Drain.
  • Place 750 ml of water in a pan with sugar, cinnamon, lemon, half the lemon juice and the honey.
  • Stir over gentle heat until the sugar dissolves and bring to the boil, skim when necessary.
  • Add the drained watermelon rind, return to the boil and boil gently for 15 minutes.
  • Remove from the heat, cover and leave for 12 hours or overnight.
  • Return to the boil over medium heat and boil until the syrup thickens when tested on a cold saucer.
  • Remove cinnamon and lemon peel.
  • Add remaining lemon juice and toasted almonds.
  • Boil one minute and then ladle into warm sterilized jars.
  • Seal when cold.

(Courtesy of