● 600 g watermelon rinds, peeled
● 500 g sugar
● juice of 1/2 lemon
● 1 sachet vanilla ● 1 cinnamon stick
Peel the rinds of the outside green part, reserving the white flesh with just a bit of the red flesh.
Grate the rinds with a grater and put them in a pot.
Pour the sugar on top and leave overnight to release their juices.
The next day, put the pot on low heat without water and stir for the sugar to dissolve and add the rest of the ingredients.
Boil until the jam has thickened, about 30 minutes.
Store the jam in sterilized jars while still hot, making sure the lids are well sealed.