Watermelon Peel Jam

Delicious stuff, however. Previously, it was often made in the form of candied fruits. The only thing I want to add to the recipe is to add citric acid to balance the taste! Then the taste will not be so sugary-sweet.

I squeezed the juice of 1 lemon and zest into 1 kg of peels. And I have only 3 tablespoons of sugar, so we are not talking about cloying. Probably, I'll send it to the dryer now.

[Anna1957]

Anna1957,

Well, in your version, of course, it's not cloying. I left a comment on the recipe!

Thank you, everyone's opinion is interesting.

Significant, so. About the size of the crusts. If subsequent drying in a dryer is supposed to be done, they must be cut larger, otherwise they are simply microscopic. It does not come to rolling in the form of jam - it is eaten in the form of candied fruits
And the liquid extract had a rather weak smell, I put 2 tablespoons. You will still have to decide on crystalline vanillin.

Please explain why soak in soda?

Soda does not allow the crusts to "sour" in the jam, makes them more elastic (I’m so competent right now, kada myself cooked porridge for a couple of minutes instead of apricot jam, and then I read the advice about soaking in water with soda) They are also soaked in water with alum for the same purpose

[Anna]

the rest is all prescription

Yes Yes!!! Anna, I'm out of your experiments.

add citric acid to balance the taste!

Irina, thanks for the addition.

I'm out of your experiments.

But we have fun

I continue to have fun. It so happened that I prepared the crusts, but failed to cook. They went to the freezer for a while. Then I stuffed these ice blocks into Shteba for vegetables 0.7 for half an hour with 6 tablespoons of sugar (2 kg crusts), then I added the zest and juice of 1 lemon, as well as a flavoring agent (this time almond). The baking soda step was skipped. Further - again in the dryer. I didn't like the liquid from the cooking, while it was waiting for its fate (perhaps - in the sink). And the color of candied fruits turned out to be even yellower than those made with soaking in soda. Both options are tasty.

I also having fun cook. The most dreary thing is to peel, cut and chop. But I like the result so much that I am ready to endure.

Heroic woman! I have not done yet

The jam of my childhood. I remember how my mother soaked the crusts, and I wondered, why? But my mother rolled some of it in the form of jam, dried the crusts for an hour - did it taste like candied fruit? This is it? If so, I will definitely try to cook it. I will report on the results additionally.

[Olga]

Olga, it is !! And I do not dry candied fruits, if they are left without syrup at the end, I just leave them on the table, and then I store them in parchment in the refrigerator.

And I still have this unpleasant aftertaste. Maybe she sniffed, of course, while cooking ... I added vanilla sugar, but the smell, it seemed to me, did not go away, I added more cinnamon

[Yana]

Yana, you need to add not sugar, but vanillin, and do not smell right away, but after it cools down in jars. And if sugar, then 4-5 sachets.

[Yana]

Yana, you need to add not sugar, but vanillin, and do not smell right away, but after it cools down in jars. And if sugar, then 4-5 sachets.

Ahh! Thank you! I added 2.5 sachets. Then I covered everything with cinnamon, but this taste remained. It turns out that just such a specific smell, by the way, went away while the pan was cooling down. I'm not in cans, but in a dryer for candied fruits

[Yana]

Yana, I do not smell when laying in banks.

Yesterday, by mistake, I poured all the sugar into the syrup at once.As a result, in the morning the pieces were already yellowish and cooked today for 2 hours, because I tried it and by that time the crusts had already become transparent and soft. I will do that now.
shl. flavored with cardamom.

The most dreary thing is to clean

Mistletoe! About cleaning - you can quickly and easily! 5 minutes. the thing is! I don't know where I saw it, or I dreamed it myself, but you take a whole watermelon and peel it like a potato with a vegetable peeler with a blade with small notches. (she easily peels off the top green skin) And then you cut it in half. The extra half is cut down on a plate and wrapped in stretch for storage in the refrigerator, well, and eaten cut down on a plate and with a long thin knife you cut off the white part around the perimeter of the watermelon, and then cut the remaining pulp right on the same plate for food (I usually cut into cubes) ... Try this method and the dreary part of the job will be fast and fun!

[Omela]

Omela, wrote deliciously. Thanks to you, I made candied fruits, drained the syrup separately. Well this is how much goodness I threw out before, it's scary to think. Flavored with orange peels (we love citrus). You can guess at the same time next time. I made a hole with a tender - accelerated the work. Sugar took a third of the weight of the crusts. I don't really want watermelons, but because of the crusts now I need it. Maybe someone donates the crust. Delicious. Thank you.

[Irina]

IrinaThanks for the cleaning advice !! But this year I have already exceeded the plan ..I can't even look in the direction of watermelons, I forbade my husband to buy !!! Now in the next one, we'll try to live.

tany81, glad you liked it!

But this year I have already exceeded the plan .. I can't even look towards the watermelons

Well, little guy! What can I say for Magadan ??
Now, as a convict, I am doomed - I have been ordered to process at least 10 watermelons for such jam !!!
Yes, and while the first batch was being cooked, it was reduced by a third! I myself have made every effort to this - you have to taste what happens!
There was no lemon, I added a little citric acid, freshly ground cardamom and a couple of drops of natural orange essential oil! Thing!!!

Yes, I also want to say, the pink layers are very decorating, I will cut them off, leaving a little pink layer. I put sugar on 1300 cut crusts in 1100, I'll try to reduce it. My crusts were cooked for about five hours, they crunch a little, the watermelon was thin, but the result is still excellent! Some of the syrup has boiled away, so now I have candied fruit and jam! Moreover, it seems to me that you don't even need to dry the candied fruits.

[Rada-dms]

Rada-dms, Olya, Why should I suffer alone, join me !!! How long did you manage to cook, but what was the volume? My syrup is boiling too. I also roll up the crusts without syrup in jars, but keep them in the refrigerator.

[Omela]

Omela, and such a watermelon was caught, just oak peels, or maybe it was not necessary in soda ?? Everything worked out great!
Did you cook under the lid?

Olya, everything will fall apart without soda, I cook it under the lid. Try my last option - all the sugar at once into the syrup. It should cook faster.

Olya, everything will fall apart without soda, I cook it under the lid. Try my last option - all the sugar at once into the syrup. It should cook faster.

I did so right away, it was such a watermelon, but it didn't bother me, I cooked it over low heat. The only thing is, the longer it is cooked, the less remains at the end as a result of tastings !!!
So a hundred times thank you from the whole family !!!! Now life without sweets and purchased sweets has become even more real !!!

Olya, I'm glad everyone is happy.) I only eat one. Another option is not to cut the crusts right away, but leave them in the refrigerator for a day. When I cleaned them, they were directly noticeably soft.

[Omela]

Omela, thanks for the taste of childhood! I'm waiting for my friends to feed me with jam ... otherwise they doubted my abilities and that it would turn out delicious. Special thanks filirine, for a good idea, she peeled the watermelon in a minute, as she ate the watermelon, she chopped the long crusts, then cut it into pieces.The preparation process for magic took a minimum of time

Well, since such a booze has gone, I can throw another idea! I cooked watermelon peels on candied fruits in micra. In 15 min. under the lid at a power of 900w. become absolutely soft and suitable for expressing and placing in the dryer. In general, the longest in this process is drying.
(Well, a little more sedition, may the author of the recipe forgive me! Soda treatment is not needed. These watermelon peels do not boil anywhere! For many years I know the recipe without the use of soda and I use it and nothing has ever boiled.)

For many years I have been making jam from watermelon peels. The most important thing is that the crusts are thick. Thin will not work well. I want to share my recipe. I prick the crusts with a fork with a curly knife, into small pieces, well, so that they can be put into my mouth immediately. For 1kg. crusts 5 tbsp. cold water and 6 tbsp. hot, 1.5h. l. soda. Keep in this solution for 4 hours. Then rinse thoroughly under running water for 2 hours. Boil 600g sugar syrup 8 glasses of water 5 pcs. carnations. Put the peels in the syrup and cook for 15 minutes. Set aside for a day. After a day, add another 600 grams of sugar and cook for 3 hours. Finally add vanillin on the tip of a knife. The most important thing is the carnation. Gives an extraordinary aroma.

[Gayane Atabekova]

Gayane Atabekova, thanks for the recipe. I just opened the jar today. I cooked the crusts with pulp, they turned out like in jelly. Delicious.

Eat to your health. I was just very surprised to read that the jam smells bad. Obviously due to the fact that she always immediately put a carnation, there was no smell. The syrup is clear and light and the crusts are also light and crispy. Pour hot into sterile jars and twist. It is worth even a few years.

Well, why are we silent, who are we waiting for? I soaked the crusts, who's with me ??

[Omela]

Omela, Please write how the jam turned out.

Well, why are we silent, who are we waiting for? I soaked the crusts, who's with me ??

I want to try making your jam! Can your recipe be adapted to the Steba pressure cooker?

[Gadgetochca]

Gadgetochca, I can not advise anything about the pressure cooker. I have not it. But try to cook 1kg. See what happens.

I didn't dare to cook in a pressure cooker. I took half the norm. I did not get jam, but candied fruits. Everyone liked it, thank you. The mother-in-law called them sweets))

[Gayane]

Then rinse thoroughly under running water for 2 hours.

Gayane, I understood correctly, you need to keep the crusts under running water for 2 hours?

[Crochet]

Crochet, Yes, sure, otherwise the bitterness from the soda will remain.

Added on Tuesday 09 Aug 2016 10:58 PM

If there is little syrup left, add a little boiling water and cook for another 5 minutes

I cooked jam three times according to this recipe, washed it from soda under the tap for just a couple of minutes - there is no bitterness even close

You all here at least shoot me, well, I don't understand why horse grand piano is there soda? For 20 years I have been cooking watermelon peels both as jam and as candied fruits, well, I have never used soda anywhere! And everything worked out great and turns out without any soda! Why do unnecessary body movements if they are clearly unnecessary?

[filirina]

filirina, I cooked with and without soda, and according to this recipe and according to my own - a long cooking, there are still differences in taste and aroma, but insignificant

Tina, but soda is not declared to distinguish in taste and aroma, but as a component that contributes to the indigestion of the crusts into porridge! But it's not realistic to boil them! Therefore, the difference in taste depends, I guess, more on the cooking time and the amount of sugar than on the soda. Therefore, I ask why does a horse need a piano unnecessary body movements?

but as a component contributing to the non-boiling of crusts into porridge!

do not boil soft and without soda - that's for sure

Girls say that soda is needed so that the crusts do not boil down. otherwise, you get porridge.

so that the crusts are not boiled down. otherwise, you get porridge.

maybe it depends on the watermelon, they don't fall apart with me - I've tried it more than once

It definitely depends on the watermelon, because the consistency of the jam is different all the time, although the technology is the same.