Watermelon jam for the winter Watermelon is a very tasty, juicy berry, which is also incredibly useful, of course, if grown in environmentally friendly conditions. If you think that only flesh is edible in it, then you are mistaken, watermelon is absolutely non-waste product, because of its crusts you can cook a very tasty jam. In our family, this jam is considered summer, because it never "lives out" until winter. The recipe for its preparation is incredibly simple and requires quite a bit of your time. The jam from watermelon crusts has a very delicate aroma of freshness, but if you like a more vivid taste, add to it pieces of your favorite citrus fruits along with the peel. In addition, to your taste, you can adjust the density of the syrup, just boil it until you achieve the desired consistency. Try to make this jam, and you will discover the watermelon from the other side.
Ingredients:- Watermelon crust 1000g
- Sugar 700 g
- Step 1 For jam, you will need a watermelon (cake) and sugar.
- Step 2 Cut the peel off the watermelon crusts.
- Step 3 Cut the crust slices 1 cm thick.
- Step 4 Pour the chopped pieces with sugar.
- Step 5 After 8 hours, the watermelon peel will give juice and the sugar will completely dissolve. If you want the pieces to be more dense, leave the cake in the sugar for the night.
- Step 6 On medium heat, stirring occasionally, boil the jam for 2 hours (until it boils twice). If you want to leave it for the winter - close in sterilized jars, if not, close it tightly and put it in the refrigerator.