this post was submitted on 01 Feb 2024
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Part of my wiki travels suggest that the suspected ancestor of sweet watermelons was indeed bitter and stringy as well. A close relative continued to be grown for jams (due to its high pectin content) as citron melon. I imagine it's quite a niche product.
This recipe for watermelon rind jam - no watermelon flesh - sounds very similar to what you were describing. Looks translucent!
e: it appears there are in fact many receipes for watermelon rind preserves (cubed) - most stating they are old recipes, some from the Depression era, or traditional recipes hailing from Iran, Armenia, Greece... I reckon if you get a cheaper watermelon that's got more rind than usual it would be great for making these preserves.
Oooh thanks for the recipie - this looks very similar.