The green rind normally thrown away after eating a melon turns into a firm, semi-translucent, sweet-tart set once it is soaked and simmered in sugar syrup. A lesser-known cousin of the more familiar rind jams, this recipe is a practical fix for anyone looking to cut kitchen waste.
Peel the green outer layer of the melon rind into a thin strip and cut it into cubes. Rinse the cubes well.
Soak the rind in pickling-lime water (or salted water) for 20 minutes; this keeps the rind firm and semi-translucent.
Rinse the rind well and put it in a pot, cover with water, add the cloves, and boil for 15 minutes.
Drain the boiled rind, add the sugar and lemon juice, and simmer over medium heat for 18 minutes to thicken the syrup. Once the rind turns semi-translucent and the syrup reaches a thready set, take it off the heat and jar it.
Peel the green outer layer into a thin strip with a knife — if it is left too thick it will stay tough. If you use salted water instead of pickling lime, extend the soak to 2 hours or the rind will not turn crisp.
The lime-soak step is what firms the rind to that semi-translucent texture; skip it and the rind softens and starts to fall apart. If you cannot find pickling lime at the market, the slaked lime sold at pharmacies works just as well.
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