THANK YOU SO MUCH! I'm starting a batch NOW! Every holiday I buy tiny and pricey jars of these and wrap them in bacon or prosciutto with toothpicks and broil until bacon is crispy! Always the 1st thing devoured!
How to Make Waatlemoen Konfyt / Watermelon Preserve 2kg (4lb) bite-sized pieces of watermelon rind, without the skin 2 Tbsp bicarb/baking soda 3L (3 quarts) water for soaking rinds 2L (2 quarts) water for syrup Extra water for second soak 6 cups sugar 40ml (2 2/3 Tbsp) lemon juice OR 1/2 tsp citric acid 1/4 - 1/2 tsp cinnamon (optional) 1/4 - 1/2 tsp nutmeg (optional) Method: 1. Add rind pieces to 3 litres of water and add the bicarb/ baking soda. Leave rind to soak for at least 12 hours 2. After soaking, remove rind, rinse and soak in fresh water for another 2 hours 3. Rinse rind, put it in a pot of hot water and boil until rinds are just tender 4. While rind is boiling, prepare syrup in a separate pot 5. Add sugar, lemon juice and spices to 2 litre of water 6. Put on low heat and stir until sugar has dissolved 7. Bring syrup mixture to the boil 8. Once rind is tender, drain, and add syrup 9. Boil rind rapidly in syrup until the pieces are tender and translucent 10. Can the rind immediately.
Thanks for sharing. Instead of cinnamon I use crushed ginger and, before soaking in the bicarb solution, I use a fork to prick holes into the centre of each piece of rind. A bit of a tedious job but it leaves each piece with a crisp centre surrounded by gooey juiciness with a crisp outer shell. Yum!! 💗
My mom in law used to make this and it is divine. Thank you for sharing and your presentation and how you did this video was fantastic. Have a lovely day.
Thank you so much. We found what we think is a makataan in the veld near our home and will be trying to make waatlemoen konfyt 😁 I just found your channel and look forward to watching your other videos. We moved to a new property about a year ago and are also homesteading here in SA 🌻
Yes, so there are two reasons I do that: - firstly, to heat them up so they don't crack when I add the preserve and put them back in the canner - secondly, to sterilise them
I am busy making now after soaking overnight. But minee has lime in it with the bi-carb. I don't use cinnamon. It is only water sugar and ginger that the pieces get boiled in to get a nice not too thick syrup. This is my grans recipe. Remember helping to prick the pieces every Christmas time
Just a thought if you're putting the konfyt into the refrigerator is it necessary to boil them again with the lid on. I'm sure it is if they are going to be stored on a shelf but not if you're refrigerating them. Also i think they have to boil for 10 minutes to be safe if you're 1000 ft or less above sea level. Please correct me if I'm wrong
You don't need to can/boil them if you're putting them in the fridge. Depending on how long it takes you to go through them, it may be an idea to store some on the shelf, and some in the fridge. We put ours on the shelf for storage, so we need to can/boil them properly. As for canning, it depends on what you height above sea level is. We have a few canning books, and they have charts in them for how long to boil things depending on elevation. I think I just used the same charts for the konfyt as fruit preserves or jam.
I usually put my jars into the canning pot as I bring the water up to boil. That way the jars are already hot when I put the konfyt in, and they won't burst.
Thanks for this. I was thinking about making some myself and started asking for recipe when you posted this. Any comments about the type of watermelon used?
You're welcome! I've used Orange Glo and Ancient watermelon rinds, and they came out identical, so I don't think there's a difference. I do recommend a watermelon with a fairly thick rind though.
Love your lazy lounge lizard sound trax..who is it 🤔 I am going to make this thank you 🙏🏻 Friend of mine spent summer bringing a watermelon into being in the melon glasshouse in Cornwall.. he so wanted to open it today ... it wasn't ripe yet.. but now it's open 😐..nnnnoooooOOO 💡😳😃🇿🇦 waatlemoen konfyt thank you Arizona be like the Karoo perchance 🤔
The sound track is from the RU-vid audio library, if I remember correctly. And yes, Arizona (depending on where you are) is a lot like the Karoo. Where we live is a lot like the Klein Karoo, with a fair amount of bushes and trees. The south western part of Arizona is more like the Groot Karoo.
@@NuweBlareHomestead Dankie NBH 🙏🏻. Made the konfyt. Na¡ 👌🏻👌🏻....lived in die klein Karoo in the mountains on the way to die Karoo Poort outside Ceres ... sinks into your heart forever that austere, unforgivingly beautiful landscape.
I have been looking for a relatively easy step by step recipe for watermelon konfyt. One of the tastes of South Africa that I miss since coming to the USA. Thanks, my mom used to put some ginger into it. I never paid attention to how she made it, I just enjoyed eating it. Question: If one uses fresh ginger as a flavoring, what quantity would you suggest? Thank for doing this.
Hi Peter! I don't actually like ginger, so I generally don't add it to things. You might want to try eating some to see how strong it is, and then try to make an estimate at how much you want to add.
I made about 5 bottles of Konfyt using your recipe. (filled empty mayonnaise bottles) So after about 3weeks I opened one and it is super sweet and my Rhine is soft. Only thing I may have to change for next time is, my syrup is too liquidy, and not thick enough. Thank you
Ekt gewonder hoeveel koeksoda...Ons eet eers waatlemoen...gooi gun skil weg.Sny net groen skil af... RASPER n deel fyn en kook lekker fyn konfyt met groen gemmer.sommer mikrogolf..8min.met suurlemoen ...dan suiker...kook.20min. Die res van heelstukkies ? nuwe blare resep. Dankie gehoor...!!!
The canning tongs came with my water bath canning pot. I have seen canning kits both in the stores and on Amazon, and I'm pretty sure you'd be able to find them in other stores.
Good Monday morning. I also make Watermellon Konfyt, have posted two videos making it. The first one has 4500 views so far. I just subscribed to stay in contact with you my new friend.
@@NuweBlareHomestead and you must not use watermelon peel you get a watermelon that is completely white when you cut the melon in half you will see the inside is white not red like a watermelon its called makitaan in South Africa the English name is Citron melon that is the right melon to use go ask Google what a makitaan looks like
@@NuweBlareHomestead if you can find a makitaan where you are saying it only grows in South Africa but you might be able to get one if you inport it. Then you do exactly the same what you did with the watermelon only differents is you need to prick the melon pieces with a fork right around so that the syrup absorbs into the melon . The melon needs to be soaked in lime water overnight and then you rinse the pieces thoroughly with water and do the steps that you did
Super but you are using metric measurements and then you suddenly start using cups. What on earth is a cup. Why not give a measurement in grammes? Quite spoilt the whole thing for me.
@@NuweBlareHomestead I suppose it possibly depends on what language you are speaking, but in my dictionary it is spelled grammes. You seem to have gone all defensive which never sounds good. All I was trying to get across is that it might be an idea to offer both measurements despite the fact that YOU have always mixed the measures. Having come from South Africa I would have thought you would stick to the South African way of using metric. I really did not want to get into a slanging match with you because, as I said, I found your recipe 'super'.
Honestly, I'm not being defensive, I'm sorry you felt I am. I mentioned that I've used cups for years because that's what I grew up with in South Africa. In fact, my mom used cups too.
You can easily find conversion tables for these measurements on on the internet, just search “convert cup measurement to grams, liters etc.”. Here is one I found Metric Imperial US cups 250ml 8 fl oz 1 cup 180ml 6 fl oz 3/4 cup 150ml 5 fl oz 2/3 cup 120ml 4 fl oz 1/2 cup
