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Posted in South African Cuisine  
Watermelon and Fig konfyt 

Konfyt has two meanings in South Africa, (1) jam and (2) a preserve made from chunks of fruit (watermelon rind, quince, fig or other hard fruit). The fruit is soaked in slaked lime water overnight to tenderise the inside of the fruit and retain the firmness of the skin. After gentle steaming, the fruit is boiled in a syrup of water, sugar and lemon juice; then transferred to a sterilized glass jar which is topped up with the remaining syrup.

Fruits for preserving can be ripe or under ripe, but they should be well swollen and not hollow. Green fig is one of the most popular, steeped in a syrup seasoned with cinnamon and dried ginger.

Recipes

Category: South African Cuisine

Subcategory: Traditional

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