Fragrant jam from watermelon peels

Arab cuisine
Fragrant jam from watermelon peels will bring you a lot of pleasure during the winter cold season!
Very often eating sweet watermelon flesh, we do not even think about the fate of melon rinds and often, they go in the trash. But it turns out that these wastes can prepare a sumptuous winter billet. So, we present you with a real culinary masterpiece of Turkish cuisine — Jam from watermelon peels!

Ingredients for making jam from watermelon peels:

Peel watermelon 1 kg
Sugar 1 kilogram 500 grams
The water is clean 1 liter 500 milliliters
Lemon juice concentrate 1 tablespoon or to taste
Cinnamon 1 stick
Baking soda 1 teaspoon

Preparation of jam from watermelon peels:

Step 1: prepare the watermelon rinds.
Weighed on the kitchen scale of 1 kilogram of pure watermelon peels. After taking a knife for slicing fruits and cut each crust with a thin layer of the green rind.

Alternately put them on a cutting Board and, using a raised knife, cut crust cubes or slices with a thickness of 1.5 to 2 inches. Then take a deep bowl, pour in the 1 liter of clean water and there add 1 teaspoon of baking soda.
Mix a tablespoon until smooth, put in the soda water slices of watermelon peels and stand them in it for 2 hours. This process is necessary in order to make the slices while cooking the jam retained its shape. After the desired time, throws the peel in a colander and thoroughly wash them under cold running water residue from the soda. After leave them in a colander for 10 – 15 minutes to get rid of excess fluid.

Step 2: cook the syrup.
While dries watermelon rinds, boil the sugar syrup, pour into a deep 4 quart saucepan 500 ml of pure water and add into it 1 pounds 500 grams of sugar. We put it on a plate, included in the average. After boiling the sugar is completely dissolved, add to saucepan 1 tablespoon of lemon juice and boil the syrup for 5 – 8 minutes. Then, using a kitchen towel, remove the pan from the heat, carefully put the pieces of watermelon rind, mix wooden kitchen spoon, cover the container with crusts with a lid and put it in a cool place for 12 hours, better to do it in the evening for the night.

The next morning turn on the stove at medium level, put it on the pan with the syrup and watermelon rinds. Bring the fragrant mass to the boil, continuously stirring her wooden kitchen spatula. After boiling proverjaem jam 5 – 8 minutes, while removing from its surface the resulting foam with a skimmer. Again remove the pan from the heat and leave the jam until the evening. 12 hours later repeat the procedure of boiling and leave to infuse jam for another 12 hours or overnight.

On the third day turn on the stove at medium level, put it on a pan with the jam and cook it, stirring occasionally until transparent watermelon peels for 20 to 25 minutes. About 10 minutes until cooked put in a saucepan 1 cinnamon stick optional you can just add, if you dislike the aroma of the spice.

Step 4: canned jam watermelon peels.
After 20 – 25 minutes, helping themselves with a ladle, spread the hot jam in sterilized liter jar, cover with hot containers with screw caps and sealed them with kitchen towels. After you turn the jars upside down, check each for the presence of air, if there is one, the printing capacity more tightly and put on the floor covers down. Wrap it up jars of jam with a blanket, so that there were no gaps, and cools them without sudden changes in temperature for 1 – 2 days. After sending them to a more intimate, cool, well-ventilated place, such as in the pantry or cellar.

Step 5: serve the jam from watermelon peels.
Jam from watermelon peels served at room temperature or chilled. It is served in a sundae dish or a special dessert vases. Along with this yummy can be served crackers, a fresh muffin or cookie. Also this stock can be used for decoration of desserts, layers cakes, Swiss rolls and cakes. Enjoy!

Bon appetit!

Tips for recipe:
– Instead of the concentrated lemon juice you can use fresh squeezed juice citrus. Also if you don't want to give the jam a sour, but pleasant aroma of lemon, you can use zest instead of juice.
– Do not forget that the entire inventory, which will be prepared for conservation, it is necessary to thoroughly wash with added detergent or baking soda. After a small container and kitchenware is pour over boiling water, cover and banks in which to store the workpiece should be sterilized in any convenient manner, for example in the microwave or the oven.
– Optional watermelon rinds can not be soaked in soda water, just boil in boiling water for 3 to 5 minutes, after this process they also hold their shape well, but the taste or the colour of the finished jam is not as not affected.
– Optional while cooking the jam, you can add the vanilla pod or vanillin on a knife tip.

источник:vk.com

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