We revisited our watermelon rind marmalade. We still used an equal amount of sugar to watermelon rind. We made a few modifications. We sliced the watermelon rind into tablets rather than obliques. We used a jalapeno rather than dried Calabrese peppers. We used 0.4% salt. We macerated the rind in the sugar and salt overnight. We put the mixture into a pressure cooker and cooked it for 25 minutes. When the pressure dissipated, we transferred the rind and sugar syrup to a large pot and cooked it until it reached 107°C. We transferred the watermelon rind to sterilized mason jars. We now were staring at free money, a delicious condiment created from what is often discarded.
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