Watermelon rind jam
10 servings
360 minutes
Watermelon rind jam is a true art of transforming a simple product into a gourmet treat. Originating from Russian cuisine, it emerged as a way to use the entire harvest without waste. Transparent, amber pieces of watermelon rind soaked in sweet syrup with subtle notes of lemon zest create a unique flavor – both fresh and richly sweet. The jam can be served with tea, used as a filling for pastries, or simply enjoyed by the spoonful while reflecting on the leisurely summer days. Its texture resembles candied fruits, and its aroma evokes nostalgia for sunny summer evenings. This is proof that even the simplest ingredients can turn into a culinary masterpiece.
1
Peel the watermelon rind from the outer skin and separate the flesh from the white rind. Cut the white rind into pieces of 2-3 cm.
- Watermelon rinds: 1 kg
2
Pour hot water over the white peels and boil for 5-10 minutes, then strain and cool.
- Watermelon rinds: 1 kg
3
Dissolve sugar in water and bring to a boil while stirring. When the sugar is completely dissolved, add lemon zest or lemon juice.
- Sugar: 1.5 kg
- Water: 500 ml
- Lemon zest: to taste
4
Place watermelon pieces in syrup and boil for 20-30 minutes, then remove from heat and let sit in syrup for 2-3 hours. Repeat this process, then remove from heat and let the watermelon pieces sit in syrup for another 2-3 hours. For the third time, put the jam on low heat and cook until ready - the rinds should become transparent. The jam is ready.
- Watermelon rinds: 1 kg