2 kg rockmelon rind 1.75 kg sugar 2 cups dried currents 2 large oranges, coarsely diced 1.25 light white vinegar 2 tsp powdered allspice 1 tsp salt 2 large green pappers, seeded and diced
Cut up the rockmelon rind, including 5 mm of the pulp, into bite-sized pieces and put into large saucepan with enough water to cover. Boil for 12 minutes, then drain.
Add the remaining ingredients to the rockmelon, cover and simmer over a medium heat for 45 minutes. Remove the cover and simmer for another 45 minutes or until the juice has thickened.
Pour into warm sterilised jars and seal.