Jam from watermelon crusts: recipe from the East

We are all used to the fact that only the flesh is edible in the watermelon. We enjoy the sweet sugar filling of this giant berry, and the rind with the bones is mercilessly sent to the trash. Indeed, what else to do with them? Do not eat the same ... And why not? After all, you can make a real jam of watermelon crusts. Yes, yes, this is not a joke. Such a delicacy came to us from the East, and there they know something about sweets. By the way, not only jam, but also candied fruit, are made from crusts. But we will stop on the first course.

The recipe for jam from watermelon crusts is more than budget. After all, we buy a watermelon, and the peel - just a "side" product, left over from his eating. In our case, "bonus". In addition to this component, only sugar and water will be needed. Well, to make jam from watermelon crusts turned out more interesting to taste and not too sugary, you can use a little lemon / orange juice, as well as cinnamon. However, all this at will.

Number of required ingredients:

• Crust of watermelon - 1 kg;
• Granulated sugar - 1 kg;
• Water - 2 cups;
• Optional lemon / orange - 1 piece;
• Cinnamon (vanillin, cardamom, etc.) - to taste.

Jam from water-melon crusts is prepared in four stages. First, you need to separate the skin of the watermelon (or several, depending on the size) from the pulp. Cut off the green hard layer from it, and cut the white part into small pieces.

Then rinse and lower the prepared crusts into salt water - per liter of salt liquid about 2 small spoons. This is necessary so that the crusts do not fall apart during the cooking process.

The next stage is hot water, heated to the boiling point. In it, you need to keep the watermelon crust for about 10 minutes, and then immediately transfer it to a pan with a pre-prepared sugar syrup. To do this, sugar is poured into the water and put on medium heat, we wait until it boils, and cook, stirring, so that the sweet sand completely disappears. Lemon / orange juice can be added at this stage or later, at the very end of the process.

Now begins the process of cooking. Jam from watermelon crust is cooked on low heat for 15 minutes with interruptions for 3 hours. This procedure is repeated 4 times. During the most recent cooking, lemon or orange juice is added (if you have not done this before) and spices. Then the jam is cooled, laid out in jars (pre-pasteurized) and closed with lids.

You should get the following: a transparent amber syrup with unbroken crusts, which crunch a little on your teeth, like candied fruits. They appear to be "glassy" in appearance. You can see how to properly look like jam from watermelon crusts. Photos of this goodies are presented in this article.

You can use it for "direct use" - that is, just eat with a cup of tea. Alternatively, use various dishes in cooking, especially in baking and desserts. Very well watermelon jam is combined with a custard or a caster cream. They can sandwich cakes and cakes, add to the filling for biscuits, sweet rolls and pies, spread on a croissant or toast. In general, there are many options, there would be enough imagination.