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Watermelon rind jam

0
471
Kitchen World
Calorie content 275.6 kcal
Portions 2.5 l.
Cooking time 3 days
Proteins * 0.8 gr.
Fats * 0.1 g
Carbohydrates* 68.8 g
* per 100 gr. product
Watermelon rind jam
Content

A very unusual jam, which is very different from the usual taste of watermelon. It vaguely resembles apple jam, so it goes well with such spicy spices as cinnamon.

Ingredients

Cooking process

step 1 out of 7
The watermelon rind needs to be prepared. To do this, rinse them under running water, pat dry with a towel or paper towels and cut off the tough green crust.
step 2 out of 7
Scrape off any remaining pink pulp with a knife or tablespoon. If you have curly blades, then use them to cut the crusts, so the unusual jam will look even more spectacular.
step 3 out of 7
Pour 1-1.5 liters of warm water into a bowl and dissolve soda in it. Immerse the watermelon peels in the resulting solution and leave them for 2 hours. This procedure will make the crusts as transparent as possible during cooking, and they will resemble amber. After a couple of hours, drain the baking soda solution and rinse the crusts in a colander under running water.
step 4 out of 7
In the meantime, get busy making the sugar syrup. Combine 500 ml of water and sugar in a saucepan, place the mixture over medium heat and bring to a boil. Stir the syrup constantly to keep the sugar from burning. After boiling, reduce heat slightly and add lemon juice. Stir until smooth and cook for 5-8 minutes, then remove from heat and immerse the watermelon rind in the syrup. Move the pot to a cool place overnight or 12 hours.
step 5 out of 7
After the specified time has elapsed, put the jam on the stove again, bring to a boil and cook for 5-8 minutes, removing the foam formed on the surface.
step 6 out of 7
Then the mass must be cooled again and boiled for the third time. Boil the crusts for 20-25 minutes, add a cinnamon stick 10 minutes until tender.
step 7 out of 7
Put the finished jam in jars and close the lid tightly. Turn them upside down, wrap them with a towel and leave to cool completely, then move them to a dark and cool place for storage.
Bon Appetit!

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