About the recipe:
Cooking jam from watermelon peels require a lot of time and effort, but the result is worth it: it has a very sweet watermelon flavor with a hint of vanilla. It preserves and looks very nice – fruit transparent slices of pale yellow to golden syrup.
For jams are best watermelon with thick light green rind.
watermelon rind 1 kilogram
Sugar 1.2 kilograms
baking soda 1.5 hours. spoons
Water 9 cups
Vanillin 2.1 h. spoons
With the crusts completely cut off the top part of the solid green. The flesh cut into pieces of any shape – diamonds, squares, stripes – size 3-4 cm is possible to use a shaped knife.. Pieces pierce with a fork in several places.
Soda dissolved in a glass of hot water, then mixed with 5 cups of cold water. Slices of watermelon peels put in a soda solution, cover and leave for 4 hours. Then removed from the solution and rinse 5-6 times under running water. Half of the sugar (600 g), pour 3 cups water, simmer on low heat for 10-15 minutes. In the boiling syrup to put the pieces of peel, boil them for 15 minutes on medium heat. Remove jam from heat and put 12 hours in a cool place.
Pour the jam in the remaining sugar, bring to a boil, reduce the heat to minimum and cook for about 3 hours. For 2-3 minutes before the end of cooking, pour the vanilla. Remove the jam from heat, cool slightly, pour into a clean, dry banks and cork.