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Watermelon peel compote for a 3 liter jar for the winter

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Kitchen World
Calorie content 45.8 kcal
Portions 3 l.
Cooking time 15 minutes.
Proteins * 0.2 g
Fats * gr.
Carbohydrates* 15.9 gr.
* per 100 gr. product
Watermelon peel compote for a 3 liter jar for the winter
Content

The compote from the peels of watermelon turns out, of course, not as rich as from the pulp. On the other hand, the pulp is eaten fresh with a bang, and the remaining crusts can be given a second chance. To add sourness to the drink, use lemon, and adjust the amount of sugar to your liking. Here are the basic proportions.

Ingredients

Cooking process

step 1 out of 5
We take the watermelon peels with a little pulp to make the compote tastier. Be sure to cut off the rough green skin, then cut the crusts into small pieces.
step 2 out of 5
Wash the lemon thoroughly and cut it into circles, simultaneously removing the seeds.
step 3 out of 5
Pour the specified amount of water into the pan, add granulated sugar. We put on the stove and bring the syrup to a boil. Dip watermelon peels and sliced ​​lemon into boiling syrup, mix, bring to a boil again and cook for five to six minutes. The crusts should soften and become translucent.
step 4 out of 5
Wash the jar and lid and sterilize in any usual way. First put pieces of watermelon rind and lemon in a clean jar. Then pour the compote itself into the jar.
step 5 out of 5
We roll up the lid using a special key, turn the jar upside down to check the tightness and let it cool. We put it in a cool dark place for storage.
Bon Appetit!

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