Watermelon Rind Jam

07/02/2013
"A recipe for pragmatic homemakers, who never let anything go to waste."
Preparation20 min.
Cooking60 min.
Тotal80 min.
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Ingredients

measures

How to cook

Take the rind of a thick skinned watermelon. Peel the outer green part thinly.

Measure the weight of the rinds and for every 2 lb (1 kg) watermelon peels, be sure to have 8 1/3 cups (2000 g) of sugar.

Chop the watermelon rinds finely and boil them in water, while changing it out twice, for 3-4 minutes each, while also pouring cold water over them. Then drain them and spread them onto a large platter or tray. Put them in the sun to turn white.

Boil a thick sugar syrup and add the watermelon rinds to it. Boil the jam on a hot stove until the syrup thickens. For each 2 lb (1 kg) of sugar, put 1 teaspoon citric acid.

For watermelon rind jam, the citric acid is added earlier during the boiling process than in other jams. At the end of cooking, flavor with vanilla and a little bergamot essence.

After the watermelon rind jam thickens, you can add lemon slices or geranium.

Distribute the jam into jars, close them immediately and turn them upside down.

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