Watermelon Peel Jam

Watermelon Peel Jam

Category: Blanks

Ingredients
Watermelon Peels (Net Weight)	1 kg
Sugar*	1 - 1.2 kg
Water	750 ml
Soda	1 tsp
Vanillin**	pinch

Cooking method

• Cut off the pulp and the green part completely from the watermelon peels (using a potato peeler). Cut into slices. The recipe recommends a size of 3cm x 3cm. The first time I did so, but the size seemed to me large. The second time I cut it in 2 times less.
• Pierce the pieces with a fork in several places.
• Dissolve soda in a glass of hot water and add 1.25 liters of cold water. Put the peel in the prepared water, cover and leave for 4 hours at room temperature. Then fold the crusts in a colander, rinse thoroughly with water.
• Pour half the sugar into a saucepan.
• * The first time I took the prescription rate (1.2 kg), it seemed to me very sweet. The second time I reduced it to 1kg.
• Pour sugar with water. stir, bring to a boil and cook for 10 minutes.
• Add the crusts and cook for another 15 minutes.
• Remove the pan from heat and leave for 12 hours.
• Then add the remaining sugar and cook for 3-4 hours over low heat, stirring occasionally. The crusts and syrup should change color to honey. At this stage, it is better not to smell the jam, because the smell is terrible.)))
• 5 minutes before the end of cooking, put the vanillin, mix.
• ** The first time I did not have vanillin, I put 1 st. l. coffee beans, by analogy with THIS jam.
• Transfer the crusts to sterilized jars, pour over the syrup, close, turn over, cool.
• Speaking of syrup, it turns out to be liquid. It suits me, I use it for cottage cheese. For lovers thicker, you need to put a gelling agent (Jellix or agar).
• 
• Who does not ask, everyone at least once in their life made jam from watermelon peels.) But this is only the first time. I saw the recipe in Bon Appetit magazine (# 8 \ 2015) and caught fire. I cooked it twice (I will clarify the details in the recipe). The first watermelon was gorgeous - sugar, with grains. The second one, bought in the same store two days apart, had to be thrown away. (But saved the crusts !!!) It turned out to be simply unseemly tasty !!!! Just a complete delight !!! I will give it out against signature on big holidays !!

The dish is designed for

output about 1.7 l

Similar recipes

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French toast with watermelon and melon (MariS)

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[Omela]

Omela, but how, they cooked, relatives yelled that this was a translation of sugar, and in winter they melted, could not understand what the jam was from. We cook the current without soda.

That’s the bottom that would not think that this jam is made from watermelon peels! Mistletochka, thanks !!! So far, bookmark.

** The first time I did not have vanillin, I put 1 st. l. coffee beans

And with cinnamon, and with citric acid, and with lemon slices and zest - in different ways you can.

[Ninelle]

could not understand what the jam was from.

Ninelle, my husband did not understand until I said. Still wondering how this is possible ??

Irina, yes, I also visually like it very much !!

The first watermelon was gorgeous - sugar, with grains. The second one, bought in the same store two days apart, had to be thrown away.

And now I don’t throw away unsweetened watermelons and melons, but dry them in a dryer. Watermelon is even tastier than melon (although I rarely miss with watermelons, with melons more often)
And the jam crusts themselves were cut with a curly (zigzag) knife. That was a long time ago...
And your crusts are just amber

[Anna]

Anna, thanks, I'll have to try to dry. But this time the watermelon was just white .. beeee .. (((And for beauty, you can use a curly knife.

[Anna]

Anna, thanks, I'll have to try to dry. But this time the watermelon was just white .. beeee .. (((And for beauty, you can use a curly knife.

She, well, I did not come across white ones. And they were savory. Maybe white salt should have been?

Well, if only this ... I chose the smallest one ...

Ksyusha, here I am, like you, have never cooked such a jam. I liked the recipe and your jam in the photo. Definitely, I will cook as I get hold of watermelons. Thank you, Ksyusha, for the super recipe!

I also cooked such a jam the other day, only without soda Next time I'll try it with soda Thanks for the recipe

just indecent tasty

and just plain indecent !.
five points!

[Ludmila]

Ludmila, Tina, Alenathank you girls! The recipe does not say what the soda is for, I think that the bitterness will leave the crusts.
shl. I also forgot to clarify that I cooked for 4 hours (in recipe 3), one of which was in an open lid, it seemed to me that this way the crusts would become amber faster.

I also forgot to clarify that I cooked for 4 hours (in recipe 3), one of which was in an open lid, it seemed to me that this way the crusts would become amber faster.

Thanks for the clarification. I'll keep it on mind.

Luda, you look at the appearance and taste (the crusts should become soft and not crunchy), because the second time I did it even a little longer ... the color did not change in any way. Maybe due to the fact that I cooked it in stainless steel, and for the first time in an enamel pan.

So we will write down, cook in an enamel saucepan.

Yes, Ir, it turned out better for some reason.

Ksyusha, I understand! Thank you. I have a cool bowl for jam - I took it from my mother-in-law. All the jam in it cooks wonderfully.

Luda, I am sure that everything will turn out great for you !! In the basin - the very thing!

Ksyusha,. According to your recipes, I'm doing great.

How many years have I cooked the crusts, at the exit I have separate marmalade and thick syrup, and I never thought of leaving them as jam. I'll have to roll up a couple of jars, thanks for the wonderful recipe.

How to give it to drink, tomorrow they will take out all the watermelons from the store ...

[E-len-ka]

E-len-ka, thank you! On the contrary, I think we can blend everything at the end next time to make it jam.

Alena, amused .. No, don't be afraid, Lenka is wiping off in embroidery.

It seems that tomorrow I will hit the watermelons, not Lenka. ... ... Well, the beauty! It's a pity that I don't really eat jam, but I have "specially trained people" (husband and mother).

Do not, do not be afraid, Lenka is wiping off in embroidery.

Not order, you have to call syudy. In general, she didn’t want to want my apartment, I’ve rolled my lip like an auction for an increase .. For a billion billion euros of dollars, I’ll buy real estate in Russia ... ALL! And she didn't want to, you see ...
Where can I store watermelon jam now ?!

but I have "specially trained people" (husband and mother).

Come on, Natakh, that we will not master, we will help.

Where can I store watermelon jam now ?!

Oh, and you take me to me !!

do not be afraid, Lenka is wiping off in embroidery

Yes, Kanesh ... don't be afraid ... I am now afraid of embroideries ... canvas, threads, needles ... all of this can disappear now ... she also wants the floor machine, which I dreamed of ...
probably, tomorrow morning while she sleeps, run for a watermelon !.

[Vinokurova]

Oh, and you take me to me !!

I'll bring the blacksmith ... with his grasshopper and his mother-in-law ... And priris myself!

Vinokurova, don't be afraid, we will order a machine for you to my master, it cost me cheaper to ship it than we had then, but it was a long time ago, almost six years ago.

Mistletoe, sorry for the flood!

And I'll screw myself!

agreed !!!

[Omela]

Omela, what recipe: girl-swoon: I will definitely cook. Thank you

[Omela]

Omela, gorgeous recipe! Here, just the other day, while eating a watermelon, I thought that I needed to get a recipe for candied fruits from watermelon peels. And you even have jam. I'll cook on the weekend.

[Natalia]

Natalia, Julia, Thank you! I, too, will not throw away the crusts now!

recipe for candied watermelon peels.

So the candied fruits are cooked like that, only they are cut thinner. And after boiling, they are taken out of the syrup and dried in a dryer or oven. Although I never cooked it myself.

candied fruits are cooked like that, only cut thinner. And after cooking, they are pulled out of the syrup and dried in a dryer or oven

I did this from orange peels ... only there it was somehow more dreary - they somehow had to be relieved of bitterness ... in general, probably, candied fruits should be made ... add to sweet bread

[Omela]

Omela, do you think you can still reduce sugar? Without sacrificing goodness. I looked at this recipe in a magazine, looked, but my hand did not go up to cook with the recommended amount of sugar - no one would just eat. We don't like sweets very much. I just never cooked jam from the crusts and have no idea what the taste is. And I really want to try.

[Gata]

Gata, cook for yourself to try. In the same place, sugar is also needed for syrup, so that it thickens slightly during cooking. I think that you can reduce it to 800 grams.

what's the taste

There is no taste of watermelon at all .. it turns out like marmalade, and the smell will be the fragrance that you will use: vanillin, coffee, etc.

[Mistletoe]

The recipe does not say what the soda is for, I think that the bitterness will leave the crusts.

Soda does not allow the crusts to "turn 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). for the same purpose
Mistletoe, jam - awesome! : wow: My aunt in Georgia also cooked, I tried to repeat the feat in my youth, but then no one told me about soda and vanillin - and it turned out stinky porridge with an incredible smell, although it tastes like edible Watermelons are already being sold with might and main, the current husband prohibits buying - last week I almost rolled out with him - like it's too early to get poisoned by Mona. Of course, I reassured him as best I could - like there are two weekends ahead, you don't need to go to work, Mona and about ..... eat So sho a little later I'll use your recipe

Tanya, thanks! And for the soda-separate! We, too, are afraid of the poison, especially since there were precedents. (I buy in a store, I reassure myself that they are being checked there ... Like)))

Type)))

At the weekend - try Mona The main thing is not to go far from home
My mother, after celebrating Easter and Christmas, sat at home for a couple of days - well, she couldn't break the fast after fasting

No, save and save!

But I'm wondering why it is so without vanillin stinks Although before the melon jam, foolishly tried by me last year (and I was warned), he was very far

why is it so stinking without vanillin

Oh, shut up, godfather. Today I muddied a new batch (I changed the recipe a little), so I was carrying undercooked jam in a saucepan from the dacha in the car ... that's something. The pig won't eat that. I'll see what happens.
shl. and I'm going to cook melon too ... one of these days.

I read that you need to add something fragrant to it - we can, raspberries Because bananas have slightly leveled the situation, but not completely Probably, you can try cinnamon, or star anise

Today is the 2nd day of cooking the crusts. 1.5 cups of cherry juice disappeared (bouncer cherry pits) - I flopped there, so amber won't work. Cook for 3 hours in Shteba for stewing to a maximum (80 degrees). I'm worried It remains to add flavor.
An hour later, I opened to smell a very pleasant distinct smell of cherries (I thought that I could even boil the seeds for a more pronounced smell, and dissolve sugar in this water. And add leaves.) I tried a piece of the crust - not very damp yet, but only time a third has passed. And I have a minimum of sugar (3 tablespoons). I think that the size of the pieces should be made 2 times smaller.

Soooo-s, the new recipe is ripening - vishlevo-watermelon

Yesterday, after 3 hours of cooking, the crusts still seemed soggy to me, I freaked out and put vegetables on 0.7 for 10 minutes. Added for greater persuasiveness 3 tsp. almond flavor from overseas stocks. I remembered adding another banana, but it was lost in the taste.Then I took them out of the syrup and placed them in the dryer for 10 hours. In the morning, we got delicious sweet and sour gummies (there were 3 tablespoons of sugar per 1 kg of crusts). And a glass of delicious banana-thickened syrup.
It remains to add that, with the exception of minor changes, everything else is delicious according to the recipe, I write and sharpen them without stopping. The almond flavor came in handy.
The prepared next batch of raw materials is waiting in the refrigerator - there is no more cherry juice, I will make it according to the original recipe. I'll probably add lemon. I did not cut off the remnants of pink pulp from them: I read somewhere that it looks so interesting. Probably, I'll try to cook in the microwave - I want to somehow speed up the process.
Maybe add ginger. Eat and eat, do not stop. How is it about simple indecent? And, if you consider that this is from what usually flies straight into the trash - it is also simply indecent budgetary
Recently we have been eating only the middle part of the watermelon: it turned out that I really like dried watermelon. Everything between the middle and the crust is sent to the dryer. And now also the crusts

Anh, and dried peels (which are green) - from diarrhea stomach disorders help It remains to find a use for the bones (oh, for every decoupage there) Everything, Omeloka, with the bottle a jar of jam with a bun for editing a recipe from simple-obscene to simple-obscene delicious non-waste (Anya and I, if anything, we will split the fee in half)

I started to cook the crusts in the microwave. 1 time for 20 minutes and 2 more times for 10. The crusts became soft (not like yesterday), glassy, ​​but remain greenish. Apparently, there will be no amber, since there is only 3 tablespoons of sugar. spoons. Maybe boo and add saffron Or, at worst, turmeric for color? Or an Uzbek on what is?
How to add vanillin? Dissolve a pinch in syrup? I rarely use vanilla because of the fear of bitterness - once in my childhood I got such ice cream I couldn't spit. There is a liquid vanilla extract - maybe better than it? Just how much? I have small ampoules Dr. Etker and 250 gr. a bottle from Tay.

[Anna]

Anna, vanillin gives bitterness when in excess. You can add vanilla sugar - I haven't tried it as concentrated Etkerovsky, so I can't say anything. Vanilla extract is an unprecedented luxury for me, I saw it from Oliver, but when I decided to order it, the price scared away (like on a Boeing wing)

[Anna]

Anna, vanillin gives bitterness when in excess. You can add vanilla sugar - I haven't tried it as concentrated Etkerovsky, so I can't say anything. Vanilla extract is an unprecedented luxury for me, I saw it at Oliver's, but when I decided to order it, the price scared away (like on a Boeing wing)

Vanilla sugar is clear. And vanillin, if it is not added to the dough, tastes bitter even if it is poorly dissolved (just an excessive amount per unit volume is obtained). My mother used to dilute it in alcohol when added to a cream. And I only put it in Easter cakes. And the liquid one is not a natural vanilla extract (I put it wrong), but the same, probably, vanillin, only dissolved. This in Tae in any supermarket is sold in the baking section, and is quite affordable for the money.

Thank you, enlightened! Your Tai does not shine for me all the same - although the vanilla extract is cheap there