We have transformed the sweet watermelon rind marmalade into a sweet and sour watermelon-balsamic. We still used equal parts sugar and watermelon rind. We added 25% balsamic vinegar. We seasoned the mixture with 0.5% salt. We pressure cooked the mixture for 25 minutes. We let the pressure dissipate naturally . Then we cooked it on the stove until it reached 107°C.
The watermelon rind transformed into aubergine jewels. The texture is tender, firm and dense jelly like. The balsamic syrup surrounding the rind is sweet tamed with a gentle acidity. It is exciting to work and transform an idea into a delicious bite.