Watermelon Rind Jam

Translucent honey pieces with dense flesh, which are very similar to candied fruits - this is how watermelon rind jam can be described. The jam is so unusual that it's practically impossible to guess what it is made from, and it's just watermelon peel, which often goes to waste.

Yield: 1 half-liter jar.

Cooking time: 20 minutes.

Caloric value: 138 kcal per 100 grams of the dish.

Ingredients

• freshly peeled watermelon rinds - 800 g;
• sugar - 400 g (the amount is calculated later, based on the weight of the boiled rinds - for 1 kg of which 800 g of sugar is used);
• lemon - 1/2 pc;
• soda - 1/2 tsp.

Preparation

1. Prepare the ingredients for making watermelon rind jam.

2. After collecting a certain amount of watermelon rinds, cut off the dense green peel. A little bit of red flesh, just a couple of millimeters, can be left for a more visually appealing presentation.

3. Cut the rinds prepared in this way into strips of 1-1.5 cm.

4. Place them in a pot, filling it with water enough to submerge the watermelon pieces. Add baking soda, mix. Boil everything for a couple of minutes and remove from heat.

5. Now the rinds need to be washed, let the water drain, and weigh the dry residue.

6. The resulting weight should be used for calculating the amount of sugar, as mentioned above. Pour this sugar over the watermelon pieces.

7. After 2 hours, the sugar will dissolve, and a large amount of syrup will appear.

8. Put the pot on the heat and remove from the stove after boiling.

9. Let the pieces sit on the table for 8 hours, soaking up the sweet syrup and gaining slight transparency and a lighter color.

10. Then add a coarsely chopped lemon to the container to make it easier to retrieve and remove later. Bring the contents back to a boil and turn off the stove.

11. Let the watermelon pieces steep for the second time for 8 hours, after which they will become honeyed and almost transparent. Sterilize the jar for sealing.

12. Now the lemon can be removed, and the rinds with syrup should be boiled for 5-7 minutes.

13. Fill the jar with the jam. The pieces should not be dangling in the air; they should be covered in syrup, which will thicken over time. Screw on the lid and turn the jar upside down. If there are no leaks, after 5 minutes set the jam upright (a water bath is not required).

Watermelon rind jam keeps without any problems at room temperature. However, if there is a chance to store the jars in a cellar, that is the best place for them. The elastic pieces, reminiscent of candied fruits, are delightful to eat, washed down with hot tea. Give it a try, enjoy your meal!