Food and drinkRecipes

Jam from watermelon crusts

Watermelon and pumpkin belong to the family of pumpkin plants. Food is eaten by their fruits, which, despite their enormous size and weight (compared to raspberries, blueberries, and so on), it is more correct to call berries. For dessert in the form of jam, not only garden or forest berries are used. As a raw material, carrots and zucchini are used. Pumpkin jam or candied fruits are also harvested for the winter. You can also use watermelon peel for this. In this case it turns out not only a delicious, but also a very useful dessert.

Before you start to prepare the jam from watermelon crusts, they scrape off the green outer part of the peel. The crusts themselves are cut into rectangular pieces (with sides between 2 to 3 cm and a little over 1.5 cm thick) and necessarily blanch for 3 to 8 minutes in boiling water with citric acid (the duration depends on the ripeness of the selected fruit). And only after cooling the raw material is boiled.

To make the liquid evaporate better, the dishes should be wide, but not too deep. Everything should begin with the preparation of syrup. To do this, pour sugar into the prepared basin or pan and pour out the water, heat the mixture (until the sugar completely dissolves) over medium heat. Readiness of the jam is checked according to the viscosity of the syrup: it is dripped onto the porcelain dish cooled in the freezer and tilted. If the drop retains its shape, the jam is considered ready.

Recipe 1

To prepare a jam from watermelon crusts are often used thick-bred varieties of watermelons. Required products:

  • 1 kg crust of watermelon (peeled and cut into pieces of the same size);
  • 6 cups (thin) of sugar;
  • 3 cups (thin) water;
  • vanilla;
  • lemon acid.

First, syrup is made from sugar and water. Chunks of crust, cooled after blanching, are poured with syrup before cooking and set aside. Cook jam from watermelon crusts in three meals, between which it is kept for 8 hours. Before each new cook, add sugar syrup. Before the last procedure, vanilla and crystals of lemon acid are put in the jam. Pack the watermelon jam in prepared jars and clean in the refrigerator.

Recipe 2

Usually jam from watermelon crust is cooked from not quite ripe berries. The following products will be required:

  • 1 kg of crusts of watermelons (only white pulp, cut into pieces of approximately the same size);
  • 8 glasses of (thin) sugar;
  • 3 cups (thin) water;
  • Citric acid.

Prepare the syrup and dip it into watermelon crust, previously blanched in boiling water. Cook until all the pieces become transparent. At the very end of the cooking, citric acid crystals are added. Remove from the fire, cover the dishes with jam gauze and let it cool. Sprinkle the jam from watermelon crusts, trying to evenly distribute the syrup and pieces of watermelon in prepared (washed with detergent and dried) cans. Store in the refrigerator.

Recipe 3

Here is described a recipe, which produces excellent candied fruits from watermelon crusts or pumpkins. This delicious dessert is especially useful for children who love it very much. First, prepare all the ingredients.

For soda solution:

  • 5 glasses of water;
  • 7 grams (slightly more ½ tablespoons) of tea baking soda.

For candied fruits:

  • 1 kg equal in size (a little less than 2 cm in length and up to 3 cm in length) pieces of watermelon crusts;
  • 1 cup (thin) of sugar;
  • 1 cup (thin) of any berry juice;
  • 1 cup (thin) of water;
  • powdered sugar.

Watermelon crust pour a solution of baking soda and leave for 6 hours. Then in a colander wash the soaked pieces of watermelon with cold water. First they make syrup. For this, sugar is poured with berry juice and water, brought to a boil. As soon as the sugar dissolves, prepare the prepared slices of watermelon crusts in the syrup, stand for 5 minutes, remove it from the fire and insist on hours 8. Repeat this manipulation (heating and infusion) three times. After that, shift into a colander, give a full drain of syrup. Pieces of watermelon are rolled in sugar powder and dried. Preserved candied fruits from watermelon crusts in ceramic ware in a dry room.

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