Jam from watermelon peels

Watermelon and pumpkin belong to the family of pumpkin plants. Do eat their fruits, which, despite the huge size and weight (compared to raspberries, blueberries and so on), more correctly called berries. For dessert in the form of jam is used not only garden or wild berries. The raw materials used carrots, zucchini. Also prepare for the winter pumpkin jam or candied fruit. Can for this use and watermelon rinds. This produces not only delicious but also very healthy dessert.

Before starting to cook jam from watermelon peels, they scraped off the outer green part of the rind. Yourself peel cut into rectangular pieces (size of sides from 2 to 3 cm and a thickness of slightly more than 1.5 cm) and blanched from 3 to 8 minutes in boiling water with citric acid (the duration depends on the selected ripeness of the fruit). And only after cooling, the raw materials are boiled.

To better the liquid is evaporated, the dishes should be broad but not too deep. All should start with the preparation of syrup. For this into the prepared bowl or saucepan pour the sugar and pour the water, the mixture is heated (until then, until the sugar is completely dissolved) over medium heat. Readiness of jam check on the viscosity of the syrup dropped into chilled it in the freezer a porcelain plate and tips. If the drop retains its shape then the jam is ready.

Recipe 1

To prepare jam from watermelon peels often use tolstokorov varieties of watermelons. Required products:

• 1 kg of watermelon rinds (peeled and sliced into pieces the same size);
• 6 cups (fine) sugar;
• 3 cups (thin) water;
• Vanilla;
• Citric acid.

First boiled syrup of sugar and water. Cooled after blanching, the pieces of crust before cooking pour the syrup and set aside. Jam from watermelon peels in three stages, between which it is kept for 8 hours. Before each new cooking add sugar syrup. Before the last procedure is put in a jam vanilla and crystals of citric acid. Packed watermelon jam into the prepared jars and put them in the refrigerator.

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Recipe 2

Usually jam from watermelon peels brewed from the not quite ripe berries. You will need the following products:

• 1 kg of watermelon rinds (only the white flesh, cut into pieces about the same size);
• 8 cups (fine) sugar;
• 3 cups (thin) water;
• Citric acid.

Prepare a syrup and dipped in his water-melon crusts, pre-blanched in boiling water. Cook until then, until all the pieces become transparent. At the end of cooking add citric acid crystals. Remove from heat, cover the dishes with jam gauze and allow it to cool. Pour jam from watermelon rind, taking care to evenly distribute the syrup and the slices of watermelon into the prepared (washed with detergent and dried) jars. Stored in the refrigerator.

Recipe 3

Here we describe the recipe, which obtained excellent candied watermelon rind or pumpkin. This delicious dessert is especially useful for children, who love him very much. First, prepare all ingredients.

Club soda

• 5 cups water
• 7 grams (a little more than ½ tablespoons) teaspoon of baking soda.

Candied fruit,

• 1 kg the same size (thickness less than 2 cm and length 3 cm) slices of watermelon peels;
• 1 Cup (fine) sugar;
• 1 Cup (thin) of any fruit juice;
• 1 Cup (thin) water;
• Powdered sugar.

Watermelon peel, pour a solution of baking soda and leave for 6 hours. Then the sieve is washed soaked pieces of watermelon with cold water. First, make syrup. To do this, pour sugar, berry juice and water, bring to a boil. Once the sugar has dissolved, the syrup is spread the prepared bits of watermelon rind, aged for 5 minutes, remove from heat and infuse for 8 hours. Repeat this manipulation (heating and letting it sit) three times. Then put in a colander, give drain off the syrup. Slices of watermelon rolled in powdered sugar and dried. Store the candied watermelon peels in a ceramic container in a dry place.