Jam from watermelon peels

Jam from watermelon peels

watermelon rinds — 1 kg
sugar — 1.2 kg,
water — 3 cups

Jam from watermelon peels

Cooking


With watermelon peels to cut off the outer green rind.
Peeled peel rinse well.
Slice the white flesh in small cubes or shredded.

Cover folded into a saucepan, cover with cold water and bring to a boil.
After boiling, cook for ~10 minutes, periodically removing the foam.
Discard peel in a colander for draining the liquid.

Prepare the syrup:
In a saucepan add sugar, pour water, stir and bring the syrup to a boil.
In prepared sugar syrup to shift the crust, stir, smooth the surface and leave to stand until completely cooled, i.e. 8-12 hours.

Jam again put on fire, bring to boil, lower the heat and cook for ~15 minutes. Turn off and leave for standing.
Repeat procedure with cooking jam (simmer ~15 minutes) and subsequent storage.
The hot jam to put in sterilised jars and seal.

 

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