Reception of an arbuzous jar

We suggest you prepare an unusual jam from watermelon. Not the pulp, but the crust. It is impregnated with its aroma, which remains even after heat treatment.

In the crust of watermelon a small amount of sugar and water, but a lot of chlorophyll and useful well-digestible fiber. As well as vitamins of group B, A, C, PP, beta-carotene and elements such as calcium, magnesium, sodium, potassium and phosphorus.



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What can be prepared from watermelon Ingredients

• 1kg watermelon crusts
• 700g sugar
• 1/3 tsp citric acid

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Preparation

1. Eat the watermelon. Set aside crusts for jam and weigh them. Remove the topmost layer. The one that's dark and hard. Then cut the dice.
   
   
   
   
2. Fill the cut crusts with sugar and leave for three hours. During this time, they will release the juice, and the sugar in it will dissolve. 154446
   
   
   
   
3. Put the crusts in the resulting syrup on the fire. Bring it to a boil. Let it boil for 3 minutes, then add citric acid.
   
   
   
   
4. How do you boil watermelon crusts? When the mass cools, put it on the fire again and bring it to a boil. So do 3-5 times until the jam becomes viscous. Then put it in the banks. In this method of preparation, we refuse long continuous cooking of jam with stirrings, because this will turn out to be very softened and liquid.
   
   And when cooking with interruptions, the peels of watermelon retain their shape and become similar to watermelon marmalade in taste and consistency.
   
   
   
   
   
   

You can also cook. watermelon crust jam instead of citric acid. Squeeze the juice of one lemon, and rub the lemon peel on a small grater. Add everything to the jam after the first boil.

Now, instead of throwing watermelon crusts into the trash, you can put them aside to make the original colorful jam. They should also be used for cosmetic purposes and as a medicine for violation of digestive processes and excess weight. There is nothing unnecessary in nature.