The simplest recipe for making jam from watermelon rinds for the winter is Bulgarian.

To make jam, you need to collect the rinds from the thickest watermelons, where there is a thick white layer under the green skin. Have you collected it? Then we move on to the most important part - I’ll tell you how to make jam.

First you need to put them in water and soak for 5 or 6 hours.

Then, cut thin long ribbons from the white part. Their width should be no more than 1 cm, and their length should be 5, 6, or 7 cm. From peculiar watermelon ribbons, you need to twist tight spirals and string them on a harsh thread or fasten them with wooden toothpicks.

Before cooking, weigh the prepared spiral rollers to correctly calculate the amount of sugar syrup. For each kilogram of prepared watermelon rinds, take 1 kg and 200 g of sugar and 250 ml of water.

Boil watermelon spirals strung on a thread or skewers in plain water. Cook them until elastic. Then drain the water, cool the spirals and remove the threads or skewers.

Boil syrup from the previously calculated amount of water and sugar.Without allowing it to cool completely, dip the boiled watermelon preparations into the syrup. Cook until cooked – this will be evident by the fact that the spirals will become almost transparent.

A few minutes before the end of the boiling process, add citric acid (3 g per 1 kg of the white part of the watermelon).

Homemade jam turns out to be quite tasty, but, in my opinion, it suffers from a lack of aroma. This can be corrected by adding a pinch of vanilla sugar and/or mint leaves and cinnamon during cooking. This is my Bulgarian, most delicious and simplest recipe for jam from watermelon rinds. Try cooking. Liked? I will be glad if you write your opinion in the comments.