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Jam from watermelon peels for the winter

0
365
Kitchen World
Calorie content 162.8 kcal
Portions 1 l.
Cooking time 1 d.
Proteins * 0.8 gr.
Fats * 0.1 g
Carbohydrates* 68.8 g
* per 100 gr. product
Jam from watermelon peels for the winter
Content

Oddly enough, the jam can be cooked not only from the pulp itself, but also from the peels of the watermelon, and it turns out to be very tasty and unusual in taste, reminiscent of apple jam. And the combination with other fruits gives an even more interesting result.

Ingredients

Cooking process

step 1 out of 8
Rinse the watermelon thoroughly under running water, cut off the rind, being careful not to leave a large amount of pulp on it, and trim the hard green layer. Cut the rest into small cubes or cubes.
step 2 out of 8
In a deep bowl, dilute the baking soda with plenty of warm water. Put the watermelon peels in the resulting solution and leave them in it for a couple of hours. This will make the watermelon as transparent as possible when cooking.
step 3 out of 8
After the required amount of time has elapsed, drain the soda solution, and rinse the watermelon peels under running water and dry with a towel or paper napkins. Cover the cubes with sugar and let sit for a couple of hours to let the juice flow through the crusts.
step 4 out of 8
Transfer the contents of the bowl to a saucepan and place over medium heat. While stirring constantly, bring the liquid to a boil, reduce heat and wait until the sugar is completely dissolved.
step 5 out of 8
In the meantime, peel the orange from the zest with a grater, and cut the pulp itself into small pieces.
step 6 out of 8
Add zest and pulp, stir and cook for 15 minutes. Then remove from heat and cool to room temperature, which takes 6 to 12 hours, so it's best to start cooking the jam in the evening to continue the next day.
step 7 out of 8
Put the cooled jam back on the stove, bring to a boil and cook for 15-20 minutes. Then leave it to cool to room temperature and boil it a third time, with the addition of spices and the juice of half a lemon.
step 8 out of 8
The finished jam turns out to be of a beautiful amber color. Spread it over pre-pasteurized jars, screw the lids tightly or roll it up under the key, then turn it upside down and wrap it up with a blanket. Leave the jars to cool completely, then put them in a dark and cool place for storage.
Bon Appetit!

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