Watermelon marmalade

Instructions

1. 1

   Cut the watermelon flesh into small cubes.

2. 2

   Brush the orange and cut it into thin slices.

3. 3

   Use a bread knife to remove the citrus zest and reserve the pulp.

4. 4

   Mix in a bowl the watermelon cubes, orange slices, lemon zest, sugar, and lemon juice.

5. 5

   Bring to a boil and let simmer for about 15 minutes until the sugar has dissolved.

6. 6

   Pour the preparation into a terrine, cover it, and let it rest in the refrigerator overnight.

7. 7

   Return the jam to the bowl, bring to a boil again, and cook for an additional 10 minutes.

8. 8

   Skim and reserve the foam at cold temperature for 12 hours so that the oranges become translucent.

9. 9

   Cook the mixture a third time and reduce it until one-third of the fruit juice has evaporated.

10. 10

    Blend half of the oranges and half of the watermelon pulp, then mix this puree with the whole fruits.

11. 11

    Cook for another 5 minutes and let it cool down.

12. 12

    Pour the jam into jars and serve it fresh.