How to Make Waatlemoen Konfyt / Watermelon Preserve
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- Опубліковано 27 вер 2020
- Making a South African childhood favourite.
What do you do when you have a ton of watermelon and you want to make use of as much of the watermelon as possible? You made watermelon preserve! In Afrikaans it is known as "waatlemoen konfyt" and I can remember eating it as a kid in South Africa.
Ingredients:
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.
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What a blast from the past, my Ouma used to make waatlemoen konfyt when I was a child, I’m 77 now and live in the UK. Baie dankie vir die resep 😁
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!
I like fine ginger in watermelon konfyt gives a nice tast to it
Fantastic suggestion, thanks Fatima!
How much fine ginger and when you say fine, is it chopped up finely? I really love ginger and it sounds like a great idea
@@shiraleemcdonald2710 Hi like 1 tablespoon full it is the powdered ginger
I always add ginger root to my konfyt.
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!! 💗
Love it with ginger
That is what I do as well. Mooi bly.
Your watermelon rinds is the best ever made thank you
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.
Thanks .. tried it today..was delish 😋 🙏🏻
We are expats from South Africa, been living in Huntsville, Texas for the past 33 years. Mooi bly ou seun! haha
Dankie!
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.
Rediculous that one can't copy off of this thread.
super 👌👌
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 🌻
Makataan is the best. I grow my own Black Diamond which has a nice thick skin.
Looks delicious! Interesting-how you filled jars with water & heated them in the canner. Looks practical & time saving.
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
easy to follow instructions. will try it, where can one buy the canning contraption?
I bought mine on Amazon (I'm in the US), but a number of my local stores also stock canning supplies.
Aunt Eva and I watched this and enjoyed it...we have not made anything like this...
It's a lot of hurry up and wait, but it's probably less work than making jam. And it's a great way to make use of more of the watermelon.
Hi i am so so glad i discovered your channel. i want to make this
Kuilsriver
You're welcome! We used to live in Muizenberg, and I've visited Kuilsrivier a number of times, thanks to friends living there.
We used to live in Plumstead.
My match came out good man. I did not boil the sugar that long so it's not that thick, but next time I'll remember.
Dankie😌🔥🔥
Bakgat hoor! Dankie.
Jy is welkom!
Thanks bro
You're welcome!
Can anyone tell me how long can they be stored and can it just be stored in a cool place after canning or straight to fridge?
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.
Thanks dear
You're welcome!
In cape town they made it in bigger blocks
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 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.
Thank you so much - what a lovely video... Do I have to boil the jars, won't they burst? Thanks.
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.
Just put the jars in the oven at 120° C for 10 minutes without covers, then directly put the stuff in & can.
@@laughatapes3781 Thank you very much.
Hi full recipe please can you put fresh ginger in
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 UA-cam 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.
@@thegreenwoodelf8014 We spent a lot of time in the Barrydale area. Many fond memories.
Hi thanx for the video. Can one use the konfyt immediately or must it stand for sometime?
Thanx
It should preferably stand for a couple of weeks (3 to 4).
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
Why does my maketaan have a slight bitterness.
Where did you find the tongs? I have been looking everywhere.
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.
If in south africa, I found these on takelot.
@@belindagreen6899 thank you :) I eventually ordered from Amazon. Hopefully my order gets here mid September.
Hi, what's the idea behind soaking them in the baking soda? Thank you.
I think this helps to crisp the rind.
@@zeldaminnaar8670 This is also what I was thinking of. 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...!!!
Jy is welkom! Ek't die resep in beskrywing gesit.
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.
You forgot something you must prick the pieces with a fork and then you cook it then it is soft inside and crispy outside
I've never heard of that, it sounds interesting! I'll have to try it out. How do you cook it? In the syrup?
@@NuweBlareHomestead yes
@@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
Thanks! I'll take a look.
@@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
Can I use honeydew melon?
It is a much softer preserve. None of the cruch and crispiness
I watched this just to find out how to pronounce it ;)
Well, now you know!
Waatlemoen🤣🤣🤣🤣🤣
Water is water English or afrikaans 🌝🌞
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.
I've used cups alongside metric for YEARS. A cup is about 200g of sugar or about 250ml of water. Also, it's spelled "grams".
@@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