I am sure there are so many shortcuts to make watermelon konfyt (preserve), but because this sweet treat was taught to me by Aunty Bhebi, my friend Shamila Mollajee’s mother, I simply do not want to alter the original recipe. Be prepared for overnight soaking and a 7-hour cooking process – the result is nothing short of sweet and sticky indulgence!
Makes about 4 × 352 g jars | Preparation time 20 minutes | Cooking time 7 hours
FOR THE SLAKED LIME SOLUTION
- 10 C (2.5 litres) water
- 1 Tbsp (15 ml) slaked lime powder
- ½ tsp (2.5 ml) bicarbonate of soda
FOR THE KONFYT
- 1 kg of the inner white flesh of the watermelon, skin and ripe flesh removed
- 1 kg white or brown sugar
- 8 C (2 litres) water, plus extra for topping up
- 1 Tbsp (15 ml) lemon juice
- 1 thumb-size piece fresh ginger, peeled and sliced
- 1 Tbsp (15 ml) ground ginger
PREPARING THE SLAKED LIME SOLUTION
- Pour the water into a large container with a lid. Add the lime and bicarbonate of soda and mix well. Set aside.
PREPARING THE KONFYT
- Cut the white flesh of the watermelon into portions of 5–6 cm in length and 4–5 cm wide.
- Use a fork to poke holes into the watermelon portions, back and front and on the sides.
- Submerge all the watermelon portions in the slaked lime solution, making sure that the water covers the watermelon. Seal the container and leave overnight.
- The following day, drain the soaked watermelon portions in a large colander and rinse under running water for about 1 minute.
- Transfer the watermelon portions to a large saucepan on high heat. Add the remaining konfyt ingredients and bring to a boil.
- After every 30–40 minutes, check the water level. Keep on topping up with water until the watermelon is tender and the liquid has reduced to a syrup.
- Cut into bite-size pieces and serve on a small plate with a cake fork.
Cariema’s Tips:
If you can’t get your hands on slaked lime powder, then omit it, but increase the bicarbonate of soda to 3 Tbsp (45 ml). It will not compromise the taste.