The recipe for making jam from watermelon peels. It turns out like candied fruits in sweet aromatic lemon syrup with cardamom and vanilla sugar.
Here has come our long-awaited season of fruits and vegetables, or rather watermelons. The peak begins on August 15, from that moment the berries can be found without nitrates and other chemicals. Why am I reminiscent of the season? You need to buy a ripe watermelon without chemicals, so that the jam is tasty and without "nasty" smells. Regarding "unpleasant odors", so say those who first cooked this delicacy from the crusts that were soaked in nitrates. Read: "How to choose a watermelon, as well as about its useful and harmful properties."
For jam made from watermelon rinds, it is better to choose a thick-skinned fruit. My portion will make about 2-plus half-liter jars. Actually, I can't call it "jam", it's more like candied fruits in sugar syrup. The smell and taste of watermelon is absent, because the crusts are absolutely not fragrant, they most likely serve to create crispy cubes that will be soaked in lemon juice, sugar and a spice called cardamom (do not be too lazy to buy and add it!). Jam is prepared for up to 2 days. Yes, the process is long and painful, but worth it!
- Calorie content per 100 g - 209 kcal.
- Servings - 1 L
- Cooking time - 2 hours
Ingredients:
- Watermelon peels - 1 kg
- Sugar - 1, 2 kg
- Vanilla sugar - 2 sachets
- Soda - 2 tsp
- Lemon - 1 pc.
- Ground cardamom - 1 tsp
- Water - 4-5 glasses
Making watermelon peel jam with lemon:
1. It is advisable to leave the watermelon rind with a thin red flesh, it will serve for taste and variety of color. Peel them from the green peel and cut them into cubes convenient for you (preferably less than what I have to do up to two times, so that it is more convenient to put them in the jar). When cutting for beauty, you can use a curly knife.
2. Now each piece must be pierced once with a fork and folded into a large basin. Stir 2 tsp in one glass of water. soda and pour it into the watermelon peels, then add more water to cover them (5-6 glasses will be enough). Mix everything and let it brew in a soda solution for 3-4 hours. This is done so that the soda extinguishes the acid in the crusts and makes them crispy. If this procedure is not carried out, then the watermelon peels will be soft and not so spectacular.
3. After 3-4 hours, drain the soda solution, and rinse the watermelon skins in clean water. Pour water into them and leave for 30 minutes, then drain the water again and pour fresh water at the same time.
4. In a convenient stainless steel saucepan or brass basin, pour 3 cups of water and add 600 g of sugar, melt and bring to a boil. Dip the washed watermelon peels in sugar syrup and boil. Turn on medium heat and continue simmering for up to 20 minutes. Remove the pan from heat for 10-12 hours.
5. After 12 hours, add the remaining sugar (600 g) to the jam, mix well and put on fire until boiling. Cook over medium heat for 20-25 minutes. Again we remove from heat and let stand for 10-12 hours.
6. In the cooled watermelon jam, add the juice of one lemon and the skins cut into large pieces (I cut each one).
In one glass of water, stir two bags of vanilla sugar (20 g), and add a full teaspoon of ground green cardamom. Pour everything into a bowl with watermelon jam, which, setting it on the fire, bring it to a boil, stirring occasionally and cook for 20-25 minutes. Remove from heat for 10-12 hours.
7. After 10-12 hours, remove the lemon skins and cover the watermelon rind jam in sterilized jars with lids. It is necessary that the syrup in the jar completely covers the candied fruit.
If the syrup is very thick (this happens to many), then feel free to add more water and again cook the jam to the desired consistency and only after it has cooled completely, close it in jars.
