Throwing away watermelon rinds? You can make jam from them. Sweet tooths will be delighted! Leave a little pulp on the rind; this will give the jam a beautiful, appetizing color.
Watermelon Rind Jam
Ingredients
- 1 kg watermelon rind
- 1 litre boiling water
- 500 ml water
- 1 kg sugar
Instructions
- Wash the watermelon and cut it into wedges. Remove the rind, leaving some red flesh.
- Using a vegetable peeler, remove the green skin from the rind.
- Cut into small pieces.
- Pour boiling water over the rinds. Bring to a boil and cook for about 10 minutes.
- Drain the water and let the rinds cool.
- Place the sugar in a small saucepan, add 1/2 liter of water and, while stirring, bring to a boil.
- Pour this syrup over the crusts and cook over low heat for 20 to 25 minutes. Remove from heat and let cool for 2 to 3 hours.
- Return to the heat and cook for 20 to 25 minutes. Let cool.
- Return it to the heat a third time and cook for 20 to 25 minutes. Let it cool.
- Check that the jam is ready. The pieces of watermelon rind should become almost transparent, a reddish-amber in color. A drop of jam should retain its shape and not spill onto the plate. If necessary, reboil the jam until it reaches the desired consistency.
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This post was posted in Desserts, Gluten-Free