Jam from watermelon and melon peels resembles candied fruits, only softer and more aromatic. This delicious dish is great for decorating pastries and will be a useful addition to tea.
The recipe for the dessert is simple, but it takes some time to prepare. But the result is a spicy and healthy jam. Watermelons and melons for jam are bought at the end of August, when they contain less nitrates and more vitamins.
For 1 kg of watermelon and melon rinds, you need: 1 kg of sugar.
Cooking steps:
- Watermelon and melon peels are peeled from the pulp and the rough upper skin is removed with a sharp knife.
- The peeled crusts are cut into 3-4 cm pieces and washed with running cold water.
- They are placed in a saline solution for 1-2 hours so that the crusts do not boil over, but retain their shape.
- Then they are transferred to a container and poured with hot water at a temperature of 80-90 degrees, left for 10 minutes, then thrown back in a colander.
- Pour sugar into a wide saucepan and pour 500 ml of water, mix and prepare syrup over low heat.
- Crusts are placed in the boiled syrup and boiled for 10-15 minutes, after boiling. Remove from heat and leave for a couple of hours.
- Then the jam is boiled again for 10 minutes and set aside for a couple of hours. So the jam is boiled three times. During this time, the crusts are perfectly saturated with syrup and become transparent.
- The cooled jam is transferred to prepared jars, rolled up and stored in a cool place.
