Watermelon & Lime Marmalade

• 3 1/4 cups watermelon pith, sweet red flesh removed, green skin removed, diced
• 1 1/2 cups golden caster sugar
• 4 limes halved and thinly sliced, or quartered and finely sliced

1. Mix all the ingredients together in a container (plastic or glass, preferably), cover with cling film, and leave in the refrigerator overnight.
2. Using a non-reactive saucepan, pour in the ingredients and cook gently over a low heat until the sugar is all dissolved.nnBring to a boil and cook at a lively simmer for 50 minutes or until the watermelon skin turns translucent.
3. The marmalade should reach setting point (where a small amount dropped onto a cold surface will develop a skin as it cools) before you remove from the heat.nnOnce at setting point, pour into 2 warm sterilized 450-ml (3/4 pint) jars, seal and cool.
4. The marmalade should be stored in the refrigerator and should keep, unopened, for several months.

watermelon pith, golden caster

Taken from www.yummly.com/recipe/Watermelon-_-Lime-Marmalade-1306008 (may not work)