Reggi is watermelon in the gulf area specially Iraq and Kuwait.. this super easy preserve is made from watermelon peel !! so it is a real something from nothing as Karen says.
Are you following what is going on in Iraq?!! This is crazy don’t you think so? It has been crazy over there since the 2003 war . I have some friends there telling me that Iraqi people have not find peace since the war. Now, with what’s going on there, I feel there has been great efforts to wipe up this beautiful country’s history and heritage.
Food was and will always be part of any country’s heritage and Iraq is not difference. I wish there is a better way that I can help people there, but for now I only have this way to help them keep their food heritage and their identity from being theft. In the face of this increasing danger it is sort of FIGHTING FEAR WITH FOOD.
I am not a jam aficionado and I do not make much homemade jams or preserves, but when I saw this I knew I had to make it. It is a very creative way to use your watermelon peel instead of throwing them, so next time you enjoy a watermelon I hope you’ll try this out.
I should have joined the others over at the MENA cooking club today for a Lebanese cuisine journey, but I was too late.
Here is a video to show you how to make this recipe. Enjoy the rest of the week.
- 4 cups of prepared watermelon rinds.
- 1- 2 cups of sugar - depending on your liking, I've used 1 1/4 cups.
- Juice from 1/2 lime and zest. or
- Dash of vanilla.
- 4 whole cloves.
- Cinnamon stick.
- To prepare the rinds, first trim the green part
- Use a sharper knife but take care
- It is ok to leave some of the red flesh
- Then dice into smaller pieces
- Cover with water
- Cook on medium until it boils then reduce heat
- until rinds are translucent
- checking and stirring often
- Until soft and check the water level
- Add the flavors of your choice
- I've also added drops of lime juice
- Add the sugar
- Let it dissolve on low until thickened
- Prepare and sterilize jars
- After filling the jars, turn them upside down
- for 10-15 minutes to seal
I’ve never seen this type of jam! I love that you bring to light these marvelous little gems 🙂 This is a great way to make the most of your produce, very little wastage.
Henna, these are really little gems, I hope you’ll get the chance to try it soon.
What’s happening in Iraq, Syria, Egypt and Palestine breaks my heart to pieces. Let’s not forget the killing of all those innocents in Burma. I pray and pray that we all find some peace, tolerance and love for one another. I feel this is one of our biggest trials.
These preserves sound wonderful! I haven’t tried this before, and am intrigued. Ill try making this this summer when local watermelon comes around.
What a lovely recipe, I have never ever heard of a jam recipe using watermelon peel of all things! And may Allah bring peace and stability to Iraq, ameen.
Great way to keep the heritage. I have had pickled watermelon rinds but nit jam, looks great and curious to try!
How interesting! I’ve made something like this based on a Croatian recipe and it is very much the same. They are two cuisines that I never really thought came together but there you go 🙂
I watched the news accounts of what’s happening with the historical treasures with such dismay. If I felt that badly, I can only imagine what it would be like if it were my own heritage that was being distroyed. Very sad.
My father used to make watermelon rind pickles which were really really sweet so I think this reggi jam is similar. I’ll give it a try and see if it reminds me of my father. 🙂
I love to know these local recipes, so exotic and so little known for tourists! Thanks for sharing! 🙂
Love this! I make pickled watermelon rind, but have never thought to make preserves. Wonderful stuff, great color. Thanks!
This jam sounds spectacular! I remember eating watermelon rind pickles loving them!!
I had this before, but never thought in making it myself…I these are so pretty, I love the color!
Thanks for the recipe Amira…have a wonderful week 🙂
I love to see people’s creative flourish in hard times. In my country, preserves are something popular and appreciated. Seeing this one made with watermelon peel reminded me the one made from lime peel in my home country. I will have to try this recipe one of these days.