Greek Recipes

Greek and Cypriot recipes

Homemade Watermelon Jam – Marmelatha Karpouzi


  • 1 watermelon about 6 kilos
  • 2 kilos of sugar
  • 2 tbsp of lemon juice
  • 1/2 a mug of lemon juice
  • A few leaves of sweet-scented pelargonium
Homemade Watermelon Jam - Marmelatha Karpouzi

Homemade Watermelon Jam – Marmelatha Karpouzi


  • Cut the watermelon in slices.
  • Remove the red interior and the green exterior part leaving just the white part of the peel.
  • Grade the watermelon slices with the roughest part of a grater.
  • Place in a large bowl or pot, cover with cold water, add the 2 tbsp of lemon juice and leave aside soaking for about 1/2 an hour.
  • After it soaks for 1/2 an hour, remove and strain.
  • Place a pot with 3 cups of water over high heat to heat up.
  • Add the sugar and stir until the sugar melts.
  • When the sugar melts add the grated watermelon and boil until the syrup thickens.
  • Stir occasionally with a wooden spoon to prevent it from sticking to the bottom of the pot.
  • Thickening of the syrup is vary important.
  • As soon as you see that the syrup is getting thicker, you can try it by taking some of the syrup with a spoon, pour it in a small plate, tilt it a little bit and the syrup should by runny and sticky.
  • The more you boil it the more the syrup thickens.
  • Towards the end add the lemon juice, the sweet-scented pelargonium, stir and boil for a few more minutes.
  • Once you get the desired syrup thickness, remove from the heat, and set aside to cool down completely.
  • Remove the sweet-scented pelargonium leaves and place in sterilized jars, cover and place in the refrigerator.

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