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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Iraqi

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut rind into 1/3-inch strips. Cover in cold water and bring to a quick boil. Reduce heat, and let simmer slowly until transparent, about 30 minutes. | 2. Drain, and reserve 1 1/2 cups of liquid. | 3. In a heavy pot, completely dissolve sugar in reserved liquid. Add honey and lemon peel, and bring to a boil, skimming as needed. Add drained rind and seeds and boil gently over medium heat, for 15 minutes. Remove from heat, cover, and set aside overnight. | 4. Boil again over medium heat, until syrup thickens, about 15 minutes. Test for doneness. | 5. Add lemon juice and mastic or cardamom 5 minutes before jam is done. Let jam cool completely then store in a sterilized jar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
watermelon	1		rind	46.2	11.627	0.9394	0.231
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
lemon peel	1			0.94	0.32	0.03	0.006
honey	3	tablespoons		-	-	-	-
melon seed	3			-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
cardamom pod	3			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.