Easy Watermelon Rind Jam
Don't throw the rinds away—they make something this tasty! Give it a try!
Valeria
Recipe author
Easy Watermelon Rind Jam
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
52 g
205 kcal
GI:
0
/
4
/
96
- Every one of us eats watermelon in late summer and early fall, but it rarely occurs to anyone that the juicy red part isn't the only edible bit of this fruit. Almost all of us throw the rinds away—yet there's a recipe for watermelon rind jam, which I'll share with you now. So, start by trimming off the green striped skin and separating the red flesh from the white part of the rind. Cut the white rind into pieces about 2–3 cm (1 inch). Cover the pieces with boiled, slightly cooled water and cook them for 5–7 minutes. After that, drain them in a sieve and let them cool. Now stir the sugar into the water and bring it to a boil, stirring as you go. Once the sugar has fully dissolved, add the lemon juice and zest to the syrup. Add the watermelon rind pieces to the syrup and cook for 30–40 minutes. Then take the pot off the heat and let it cool for about 3 hours. Repeat the cook-and-cool a second time. On the third round, set the jam over the lowest heat and cook until done—that is, until the rind pieces turn translucent. When the jam is ready, spoon it into sterilized jars and seal with lids.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Watermelon rind - 18 kcal/100g
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