Watermelon rind jam: 2 variants of a tasty winter treat
Watermelon rinds jam
In Ukraine, the season of healthy watermelon is in full swing, which has a very favorable effect on the body, the main thing is to choose a safe one. It can be used to prepare many unusual dishes, such as sorbet, lemonade, cocktails, as well as to make delicious jam and even to pickle.
Today FoodOboz editorial staff has prepared for you 2 recipes for jam from watermelon rinds, which is definitely worth trying.
1. Watermelon rind jam with baking soda
How to boil jam from watermelon rinds
Source: Pixabay
Ingredients:
- Watermelon rinds - 1 kg
- Sugar - 1 kg
- Soda - 1.5 tsp.
Method of preparation:
- Wash and peel watermelon rinds from the green part.
- Cut into medium cubes, rinse with water.
- In a glass of hot water dissolve baking soda, z Then add another liter of cold water, into this solution transfer the cut rinds and leave it for 3 hours.
- After the time has elapsed, drain the water and rinse the crusts well.
- <b>Syrup: </b>in a saucepan boil water, add sugar, mix well and cook for about 10 minutes.
- Transfer the peels to the hot syrup, cook until boiling, then simmer for another 20 minutes. Turn off the fire and so leave it for 6-8 hours, then boil again for 20 minutes and leave it again for 6-8 hours. So you need to do 3 times.
- After - pour the hot jam into sterile jars, immediately canned and turn the jars upside down.
- Be sure to cover with a warm towel or blanket until completely cooled.
- After - transfer to a cool, dark place.
2. Watermelon rind jam with lemon juice
Cost of watermelons in Ukraine
Source: Pixabay
Ingredients:
- Watermelon rinds - 1 kg
- Sugar - 1.5 kg
- Water - 500 ml
- Lemon juice - to taste
Method of preparation:
- Wash and peel watermelon rinds from the top green, rough rind, so that only the white part remains. It is cut into pieces of about 2-3 centimeters.
- Boil water and pour the crusts for 10 minutes.
- After - transfer them to a saucepan, add water, cook for 5-10 minutes.
- Then drain them through a colander, let them cool completely.
- Pour water into a saucepan, add sugar, cook until boiling, stirring constantly.
- When the sugar dissolves - add the lemon juice, zest and stir.
- In this mixture throw the peels and cook for 30-40 minutes, so do 2 more times.
- After - transfer the jam into sterile jars, immediately canned, turn the jars upside down, cover with a warm towel and so leave until completely cooled.
- Then transfer the jars to a cold, dark place.
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