An economical, sustainable preserve made by simmering the white part of watermelon rind, which is usually discarded, with sugar. Its translucent texture and mild sweetness make it a practical option for winter breakfasts.
Peel off the green part of the watermelon rind and cut the white rind into cubes. Soak it in pickling lime solution for a few hours, then rinse thoroughly.
Put the rind cubes and sugar in a pot. Cook patiently over low heat until the rind turns translucent.
Add the lemon juice and boil for 5 more minutes. To check the consistency, drop a little jam onto a plate; if it leaves a trail, it is ready.
Ladle the boiling jam into sterilized jars and seal them. Turn the jars upside down to cool, then store in a cool, dark place.
Important: Peel away all the green outer skin and use only the white part of the rind; otherwise, it will remain tough. Contains no flour, milk, or egg; it is plant-based and gluten-free. Ladle the boiling jam into sterilized jars and store in a cool place.
Un miktarını biraz azaltınca kıvam daha iyi oldu. İlk 20 dakika üzerini örttüm, sonrasında açtım, böyle daha dengeli pişti.
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