This recipe for watermelon rind preserves is a favorite in Albania, as grandmas used to prepare it every summer when watermelon is in season and preserve it all year long. Only the white rind of the watermelon is used. A good preserve should contain whole chunks of fruit, so don't cook this to a mushy consistency. will show you an easy way for a delicious watermelon preserve.

What You'll Need

• 2 pounds watermelon rind, white part only, cut into 1-inch cubes
• 4 pounds sugar
• 2 vanilla beans
• 2 sliced lemons

How to Make It

1. Place watermelon rind cubes in a large saucepan. Cover with cold water and bring to a boil, remove any scum that rises to the surface. Reduce heat and simmer until rind is al dente. Drain well in a colander.
2. Place sugar in the same large saucepan and cover with cold water. Cook syrup over medium-low heat until it is the consistency of thin honey. This may take some time.
3. Lower the fruit carefully into the syrup and add the vanilla beans and sliced lemons. Cook gently until the watermelon rind is quite soft, about 20 minutes. Remove vanilla and lemon.
1. Ladle into hot, sterilized jars, making sure rind is covered with syrup. Seal with hot, sterilized two-piece lids. Store cooled jars in a cool, dark place.

Gliko is usually served in a spoon to guests as a sign of Albanian hospitality.

Albanian souvenir money can buy! It is absolutely crucial for municipalities of the cities, as well as for Albanian people, to protect and promote this artisanal craft and make it, along with rakia, olive oil and many others, true symbols of uniqueness and peculiarity of Albania’s customs and traditions and exquisite souvenirs for the tourists to remind them of the exceptional beauty of Albania.

“Gliko” (or “spoon sweet” in English) is a technique of preserving fruit, vegetables or flower petals, by stewing them in sugar, similar to marmalade, but retaining the shape and firm, but chewy texture of fruit, vegetable or flower used. Among the popular glikos are those made of seedless grapes, mulberries and other berries, bergamot, apricots, apples, pears, sour and sweet cherries, oranges and kumquats, lemons, grapefruit, tangerines, pomegranates, quinces, figs, prunes, as well as soft fruit like melons and watermelons, vegetables, such as eggplants and cherry tomatoes and nuts. Besides being offered as a welcoming treat to guests, it is usually served with a glass of water or coffee as a desert after a nice meal./