To prepare a delicious watermelon rind jam, we start by selecting a well-ripened watermelon. It is important to use the white part of the rind, which can vary in thickness, along with a thin portion of red flesh, about 2-3 mm. The green rind must be completely removed, and to clean it effectively, a potato peeler is very useful. If the watermelon is too large to consume in one day, you can store it. After cutting a slice, peel the green rind, place it in a plastic bag, and put it in the freezer. When you are ready to prepare the jam, take the rinds out of the freezer, thaw them - don’t worry, they won’t get mushy.
In the meantime, cut the white part into slices about 3-4 cm wide, making sure the thickness is similar to that of the white rind. Then, slice these pieces into approximately 1 cm wide pieces, using a serrated knife for a more pleasant appearance. For 1.5 kg of cut rinds, boil 2 liters of water with 300 ml of 9-degree vinegar. You can also use weaker 6-degree white wine vinegar, which works very well. When the water reaches boiling point, add the rinds and let them boil for about an hour or even longer, until they become glossy and transparent. The vinegar helps maintain the shape of the rinds, and if you boil them directly in syrup, they will become too mushy.
After boiling, drain the rinds using a strainer and rinse them under cold running water. Make sure to press them a little to remove excess water, as the weight of the rinds must equal the weight of the sugar added later. This is a crucial step, so ensure the rinds are well-drained. When you are ready to continue, dissolve 1 kg of sugar in 500 ml of water (or adjusted according to the weight of your rinds).
Once the syrup starts to boil, add the boiled rinds, lemon juice (or glucose), and vanilla. It is recommended to add the vanilla near the end of the process to preserve its fresh aroma. Boil the mixture until the syrup thickens, being careful not to boil it too much, otherwise it will take on a yellowish color and a caramel taste. Stir occasionally, but it is not necessary to stir continuously. You will know the jam is ready when the syrup leaves a trail on the spoon and becomes sticky.
Finally, fill the sterilized jars with the hot jam and let them cool. It is important not to boil them further in a water bath, especially if they have a screw cap, as this process is sufficient for preservation. Store the jam in a cool place, but know that it won’t last long, considering it is delicious and perfect for use as a filling for croissants or other pastries. It is a simple recipe that requires little time, but the result will be truly tasty, and you will be able to savor the taste of summer even on cold winter days.
In the meantime, cut the white part into slices about 3-4 cm wide, making sure the thickness is similar to that of the white rind. Then, slice these pieces into approximately 1 cm wide pieces, using a serrated knife for a more pleasant appearance. For 1.5 kg of cut rinds, boil 2 liters of water with 300 ml of 9-degree vinegar. You can also use weaker 6-degree white wine vinegar, which works very well. When the water reaches boiling point, add the rinds and let them boil for about an hour or even longer, until they become glossy and transparent. The vinegar helps maintain the shape of the rinds, and if you boil them directly in syrup, they will become too mushy.
After boiling, drain the rinds using a strainer and rinse them under cold running water. Make sure to press them a little to remove excess water, as the weight of the rinds must equal the weight of the sugar added later. This is a crucial step, so ensure the rinds are well-drained. When you are ready to continue, dissolve 1 kg of sugar in 500 ml of water (or adjusted according to the weight of your rinds).
Once the syrup starts to boil, add the boiled rinds, lemon juice (or glucose), and vanilla. It is recommended to add the vanilla near the end of the process to preserve its fresh aroma. Boil the mixture until the syrup thickens, being careful not to boil it too much, otherwise it will take on a yellowish color and a caramel taste. Stir occasionally, but it is not necessary to stir continuously. You will know the jam is ready when the syrup leaves a trail on the spoon and becomes sticky.
Finally, fill the sterilized jars with the hot jam and let them cool. It is important not to boil them further in a water bath, especially if they have a screw cap, as this process is sufficient for preservation. Store the jam in a cool place, but know that it won’t last long, considering it is delicious and perfect for use as a filling for croissants or other pastries. It is a simple recipe that requires little time, but the result will be truly tasty, and you will be able to savor the taste of summer even on cold winter days.
Ingredients
1 kg of watermelon rinds weighed after being boiled in water with vinegar 1 kg of sugar 1/2 l of water juice from a large lemon (50 ml) or 100 g of glucose vanilla