Watermelon peel jam is the easiest recipe
0
374
Kitchen
World
Calorie content
275.6 kcal
Portions
1 l.
Cooking time
14 minutes
Proteins *
0.8 gr.
Fats *
0.1 g
Carbohydrates*
68.8 g
Jam, consisting exclusively of the crusts themselves and sugar, which does not require pre-soaking or other specific preparation.
Ingredients
Cooking process
Place the blanched crusts in a colander, drain off excess liquid, put in a bowl and cover with an even layer of sugar. Shake all the ingredients so that the cubes fall in it. Leave the bowl in a cool place for a few hours to let the watermelon rinds release the juice and the sugar begins to dissolve.
After at least 4 hours, gently mix the crusts with sugar, being careful not to damage them, transfer the mixture to a saucepan and put on low heat. Stir constantly to dissolve the sugar and bring the syrup to a boil. If you don't want the jam to be very thick, you can dilute it with boiling water. Cook the crusts for 5 minutes, then remove from heat and cool to room temperature, covering the pan with a towel.
The jam cools down long enough, at least 8 hours, so it is best to leave it overnight and continue the next day. Put the jam back on the fire, bring to a boil and cook for 5 minutes, removing foam from the surface and stirring regularly. Leave the jam to cool again, then boil a third time. Also cook for 5-7 minutes, then spread over pre-pasteurized jars and close tightly with a lid.
Bon Appetit!