Original watermelon rind marmalade: 2 homemade recipes

There are two options for making marmalade from watermelon rinds.

Option one:

Standard set of products:

• watermelon rinds – 1 kg;
• zest of one lemon;
• sugar – 1.5 kg;
• soda – 1.5 teaspoon;
• vanilla to taste.

Peel the watermelon rinds from the green peel and pink pulp.

Cut the crusts into strips, cubes, or a curly knife into pieces of approximately the same size.

Pour 5 glasses of warm water into a basin and dilute baking soda in it. Place the chopped crust slices into the pan. The crusts should be completely covered. If it’s not enough, add more water and, accordingly, soda. The peels need to be soaked in this soda solution for 5-6 hours.
Drain the water and soda and rinse the peels thoroughly under running cold water.

Boil syrup from 3 glasses of water and 0.5 kg of sugar. Dip the peels into hot syrup, bring to a boil and boil for 15 minutes.

Remove the pan from the heat, cover with a lid, wrap the pan in a towel and leave to steep for 8-10 hours.

The next day, bring the crusts back to a boil and remove from heat. You will see how the crusts gradually become transparent and elastic.

When the crusts have become completely transparent, pour the remaining sugar, lemon zest, vanilla into the pan and cook again until the sugar is completely dissolved.

Place the gummies on a wire rack to cool and drain the syrup. Roll each piece in powdered sugar and serve.

You can put some marmalades in jars, fill them with syrup and eat them in winter as a very tasty and unusual jam.

Second way

This method is more similar to a regular recipe for making marmalade and is prepared somewhat faster than the first option. Citrus fruits go very well with watermelon rinds. They color the colorless rinds and add flavor. The ratio of peels and citrus fruits is arbitrary.

• Peeled watermelon rinds - 0.5 kg;
• Grapefruit, orange, lemon -0.5 kg;
• Zest of one orange;
• Sugar -1 kg;
• Gelatin – 60 gr.

Peel the watermelon rinds, chop them finely and puree them in a blender.

Squeeze the juice from the oranges into a glass. For this amount of crusts you need at least 3 glasses of liquid, so add water to the required volume. Add watermelon puree, sugar and cook over low heat for an hour. Stir the puree so that it does not burn.

Dissolve the gelatin in water and then add it to the pan with the crusts. At the same time, you can add orange zest.

Bring the puree to a boil and cool by stirring vigorously. Do not leave the marmalade to cool in the pan. It sets very quickly and needs to be poured into molds while warm.

Line a baking tray with baking paper or cling film and pour the sweet mixture into it.

Place the baking sheet in a cool place to harden.

Cut the frozen marmalade into pieces, roll each piece in powdered sugar and serve.

One of the options for making marmalade from watermelon rinds, watch the video: