Everyone knows about the useful properties and taste qualities of watermelon . But we are accustomed to eating only red flesh, and watermelon crusts are undeservedly thrown into the trash. But from them you can cook a very decent jam, which, according to its taste characteristics, is not inferior to any other sweet preparations, but few people know about it.
We undertake to correct this unfortunate misunderstanding, and we offer the simplest recipes for the preparation of jam from watermelon crusts.
For the preparation of delicacies, fresh crusts of ripe thick-walled watermelon with a small amount of red pulp left will do. With crusts it is necessary to cut a hard green peel.
To give acid and a special taste in jam, citrus fruits are often added, and sometimes vanilla and cardamom are thrown.
How to cook jam from watermelon crusts - a quick recipe?
Ingredients:
- watermelon crusts - 1 kg;
- granulated sugar -1,2 kg;
- lemon - 1 pc.
Preparation
For the preparation of jam, we need watermelon crusts, from which you need to cut the green (striped) peel. Cut the remainder into small pieces and add to a jam suitable for cooking jam. Pour all the sugar and determine in the refrigerator for several hours or at night. Then put on the fire, warm up to a boil, stirring, and cook for twenty-five minutes. Five minutes before the end we throw the sliced lemon, without forgetting to wash it well beforehand.
Let the jam completely cool, and cook again about the same time. The crusts should become transparent and acquire a slightly golden color. Now we pour more hot jam on pre-prepared sterilized jars and roll them with boiled, dry lids.
After cooling the jam, we define it for storage to other billets.
A recipe for jam from watermelon crusts in a multivark for the winter
Ingredients:
- watermelon crusts - 1 kg;
- granulated sugar - 0,7 kg;
- pectin - 1 sachet.
Preparation
Watermelon crusts relieve from the green peel, gently cutting it with a sharp knife, and cut into cubes or straws. Ideally, if a little bit of red pulp remains on the crusts.
We put the prepared pieces into the capacity of the multivarker, tuned to the "Soup" or "Quenching" mode, fall asleep with pectin, mix and boil after boiling for five minutes. Then pour in the sugar and cook, periodically mixing, until the desired density. Usually it's enough from twenty to forty minutes.
Pour the ready hot jam on sterile jars, cap the lids and leave at room temperature until cooling.
A simple recipe for jam from watermelon crusts in syrup with orange and lemon
Ingredients:
- watermelon crusts - 1.2 kg;
- granulated sugar - 1.2 kg;
- water 750 ml;
- 1 orange;
- lemon - 1 pc.
Preparation
Watermelon crusts relieve from the hard green peel, cut it into small pieces and add it to a jam suitable for brewing jam.
Warm up the water to a boil, pour in the sugar, add the juice and lemon and orange peel and cook until the sweet crystals dissolve. Fill the resulting syrup with watermelon crusts and determine the fire. Boil after boiling for seven minutes, and let it cool down completely at room temperature. Then warm up to a boil and cook again for ten minutes and cool. We do this until the desired density and hot poured on sterile jars. We cork with boiled lids, let it cool down completely, and determine for storage in a dark place.