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armenian watermelon rind preserves
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5 from 2 votes

Armenian Watermelon Rind Preserves

Reduce food waste by saving watermelon rinds to use in this delectable Armenian watermelon preserves recipe (known as tzmeroog rechel or tzmeroog murabba).
Prep: 15 mins
Cook: 1 hr 15 mins
Total: 1 hr 30 mins
Course: Dessert, Spread, Topping
Cuisine: Armenian
Servings: 24 tbsp (15 g each)
Calories: 38kcal
Cost: $0.03 per serving


  • 2 cups cubed watermelon rind 260 g; see Note 1
  • 1/8 tsp fine salt or 1/4 tsp kosher salt 1 g
  • 3/4 cups water 180 g
  • 3/4 cups white vinegar or apple cider vinegar 180 g
  • 1/2 cup orange juice 120 g; can substitute with water + 1 tbsp lemon juice
  • 1 cup sugar 200 g


  • Add watermelon rind, salt, water, and vinegar to a small pot and bring to a boil. Turn heat down to low, cover, and simmer for an hour.
  • Rinse rind thoroughly with cold water and drain. When cool enough to handle, give them a squeeze to press out excess water.
  • Add orange juice and sugar to the saucepan and return to high heat. When the mixture comes to a boil, stir in the rind.
  • Cook, stirring frequently, until the mixture begins darkening to a golden colour, as if it's starting to turn into caramel (see Note 2). Remove from heat and let cool slightly, then ladle into a glass jar.
  • At this point, you can either can it to preserve it for longer, or just store it in the fridge, where it will be good for a month.