Watermelon rind jam is a favorite delicacy of many sweet tooths. Fragrant and delicate, it literally melts in your mouth, reminiscent of summer. There are many recipes for making this jam. The main thing is that you need to buy watermelons without nitrates, then the delicacy will turn out to be both tasty and healthy.
The first version of jam from watermelon peels
In the jam cooked according to this recipe, the watermelon crusts resemble candied fruits - at the same time tender and with a small "hard grain". To prepare such a jam, you will need the following ingredients:
- 1 kg of watermelon peels;
- 1 kg of granulated sugar;
- 1 tsp. soda;
- 4 g vanillin;
- 1 ½ l of water.
Wash the watermelon peels thoroughly, peel off the remnants of pulp and green skin and cut into small pieces. Then prick them with a fork. Pour 5-6 glasses of water into a saucepan and add baking soda dissolved in 1 glass of hot water. Mix everything well, place the prepared watermelon rinds and set aside for a couple of hours.
Prepare the syrup during this time. To do this: dissolve half a portion of granulated sugar in ½ liter of water and simmer over low heat for 10-15 minutes, stirring constantly.
After the watermelon rinds are infused, rinse them with cold water and place them in boiling sugar syrup. Next, simmer for 15 minutes, remove from heat and set aside for a while. Then add the remaining half of the sugar, put on a low heat and boil for 3 hours. A couple of minutes before the end of cooking, add vanillin to the jam and stir everything well.
Put the finished jam in dry sterile jars and store in a cool place, covered with lids or parchment paper.
The second version of jam from watermelon peels
The jam made with this recipe melts in your mouth. The watermelon rind becomes transparent and looks like pieces of amber. To make jam according to this recipe, you need to take:
- 1 kg of watermelon peels;
- 1 ½ kg of granulated sugar;
- 1 liter of water;
- 1 tsp. citric acid;
- 1 bag of vanillin.
First of all, wash the watermelons very well and wipe them dry with a napkin or towel. Then cut into halves and quarters and remove all the pulp that you can eat, or you can make watermelon honey or jam from it. Then, cut or scrape off the outer, green part from the rind. Then cut the crusts prepared in this way into small pieces and cook in a small amount of water in 2-3 doses for 4-5 minutes, immediately cooling in running water.
Cook sugar syrup from 1.5 kilograms of granulated sugar and a liter of water. Pour chilled watermelon peels with hot sugar syrup and soak in it for at least 5-6 hours. Then place the jar on a low heat and simmer for 5-10 minutes. Then remove from heat and stand for another 3-4 hours. Then put it back on the fire and cook until the desired density.
At the end of cooking, add a teaspoon of citric acid to the jam, and for flavor - a bag of vanillin, which can be replaced with a small amount of bergamot essence.
When the finished jam has cooled, put it in sterile jars. Store in a cool place.
