Simple watermelon peel jam

Each of us eats watermelons in late summer and early autumn, but few people think that not only the juicy red part of this berry can be used in food. Almost all of us throw away watermelon peels, and meanwhile there is a culinary recipe for jam from watermelon peels, which I will tell you about now. So, we start by peeling the watermelon rind from the upper green striped skin and separating the red pulp from the white crust. Now we cut the white crusts into pieces of about 2-3 centimeters. After that, fill the crusts with boiled, slightly cooled water and cook for 5-7 minutes. After this time, we throw off the crusts on a sieve and cool them. Now fill the granulated sugar with water and bring it to a boil, while not forgetting to stir. When the granulated sugar is completely dissolved, add lemon juice and zest to the liquid. Then we transfer the pieces of watermelon crusts into our syrup and cook for 30-40 minutes. After this time, remove the pan from the heat and leave to cool for about 3 hours. Then we repeat the same steps for the second time. For the third time, we put our jam on a minimum flame and cook until fully cooked, that is, when the crusts become transparent. When the jam is cooked, we put them in sterilized jars and close the lids.