Watermelon peel marmalade is a simple and incredible dessert.

It is simply unbelievable, but not every housewife knows that out of simple watermelon rinds, which we used to throw into a bucket, you can make an incredibly tasty and healthy dessert that will appeal to all households.

We all know very well about the beneficial properties of tasty and juicy pulp of watermelons, however, as it turned out, it is in their skin that there are twice as many vitamins and other useful elements! That is why many mistresses have long and successfully used what most of us consider to be ordinary waste.

You can make a lot of interesting things from watermelon rinds: jam, candied fruits, honey, but today we’ll talk about marmalade, a tasty and simple dessert. By the way, did you know that with the help of such sweets it is possible to increase the immunity of the body, strengthen its anti-cough properties, and also treat some diseases, for example, the urinary tract?

But let’s get back to the delicacy itself: how to make a delicious melon from watermelon peels? It is necessary to clarify right away: although the cooking process cannot be called complex, it is still quite long. Ready marmalades can be tasted as much as three days later, but do not worry, it will take only a couple of hours to actually cook.

Classic recipe

So, what do we need to make it? As you have probably already guessed, the main ingredient will be the rinds of watermelon, so we eat up the flesh with appetite, but, so-called, we are not in a hurry to throw away the waste.

  • watermelon peel - 1 kg;
  • lemon peel - 2 tbsp. spoons;
  • sugar - 1.5 kg;
  • sugar - 100 g (for powder);
  • soda - 1.5 tsp;
  • vanilla sugar - 2 sachets;

To make a watermelon marmalade, you must first prepare the peel: to do this, get rid of all the pink remnants of the pulp, and also carefully cut off the green peel with a sharp knife. You will have a green "flesh", which can now be cut into pieces as you like. For example, they can be given some special shape or simply cut into small slices, like a regular marmalade.

Dissolve soda in a glass of hot water, and then pour the mixture into a saucepan with another 5 glasses of cold water. We soak our sliced ​​crusts in this mixture for 6 hours. Then, very carefully, preferably several times, wash the crusts under clean running water.

Then from half of sugar and 3 glasses of water it is necessary to weld a syrup, then to shift in it the prepared water-melon crusts and now already to finish them to boiling, then to weld another 15 minutes. In this form, we leave our dish for a day to brew - better in a cool and darkened place.

The next day, add the remaining sugar to the watermelon mix, mix everything thoroughly and again send it to gas, bring it to a boil and cook after that for 15 minutes. Turn off and then send the dish to infuse for 24 hours in a cool place.

On the third day, we add a glass of hot water to the already ready marmalade, cook again, wait for it to boil, and after that boil for another 1 hour. A few minutes before the end of cooking add vanilla and lemon zest to the mixture.

Marmalade is ready! It remains to pull it out of the syrup, cool it on a tray, and then serve it to the table.Who loves sweets - while the marmalade is not dried, you can roll it in sugar, then it will turn out completely, like in a store, only much more useful! To marmalade, as long as possible saved, it can be folded into jars, pour syrup and clog like jam. Then the aromatic delicacy can please you at any time of the year!

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