Cut watermelon pulp into small pieces, removing seeds,
and place in a bowl. Dissolve sugar in ½ litre
water, stirring well. Place over burner and bring to
a boil. Let simmer for a few minutes and puree, in the
meanwhile, watermelon pulp with a vegetable mill. Add
puree to sugar-syrup and flavour with a pinch of vanilla.
Stir frequently and carry on cooking for at least 4
hours until mixture is smooth and gel-like. Pour hot
marmalade into small sterile glass jars; hermetically
seal and keep upside-down for 10 hours. Store in pantry.
