It seems that the hard times were gone when you had to save on small things, but the recipe for jam from watermelon crusts still interests those who are just learning to cook, and those who are difficult to surprise with delights. Why? First, we still feel sorry for throwing out what else you can use, and secondly, watermelon contains a lot of useful substances, so we think that the watermelon peel will be useful, and thirdly, the recipe for jam from watermelon is difficult to find : watermelons prepare honey, because they contain a lot of water and are not suitable for cooking jams. But from a dense crust, you can prepare a delicious jam, the main thing is that the watermelon does not contain nitrates, since it is in the crust that the unpleasant substances accumulate.
Recipe for jam from watermelon crusts
Jam from watermelon crusts is brewed quickly, there are no special difficulties and secret moves in this recipe. Before cutting the watermelon, wash it well under cold running water. Carefully remove all dirt, adhered garbage, then wipe the watermelon dry with a towel or napkin. After the watermelon is eaten, treat the remaining crusts: carefully cut with a sharp knife and green outer skin, and the remains of pink pulp. The remaining pieces of watermelon cake should be white. If you want to get a jam with softer pieces, cook jam from cooked crusts, if the pieces should be "with a solid," pre-fill the crust with a soda solution.
Soft fragrant crusts
How to make jam from watermelon crusts, so that the pieces looked like amber, but melted in your mouth? Very simple. Measure 1 kg of peeled watermelon crusts, cut them into small cubes or straws (as you like more), put them in an enamel pot and pour it over with water so that the water only slightly covers the pieces. Boil the water and cook the crusts over low heat for 3 minutes, then immediately throw it into a colander and rinse with cold water until it cools down completely. In the meantime, cook the syrup: add 1 kg of sugar to a half-liter of water. When the syrup begins to boil, lower the chilled crusts into it. Boil the crust until it boils, then cover the jam and allow it to cool in the natural conditions. Once again, boil the jam, add finely chopped crusts of one orange and one lemon and cook on the slowest heat until the syrup thickens. When the watermelon crusts in the jam became completely transparent, and the syrup drop does not spread, the jam is ready.
Delicate crispy crusts
How to prepare watermelon crusts to make them look like candied fruit, were tender, but slightly crunching on your teeth? This is a long process, but the jam turns out smart and very tasty. Peeled watermelon crusts in a large saucepan (about 1 kg of crusts), prepare a soda solution: 2 tbsp. Spoons of baking soda (with a slide), dissolve in a glass of hot water, then pour another 5-6 glasses of water, warm or room temperature. With the resulting solution pour watermelon crust for 5-6 hours. Drain