A frugal, sustainable jam that makes use of watermelon's white rind, usually thrown away, boiling it with sugar. With its translucent texture and light sweetness, it's a practical option for winter breakfasts.
Peel the green part of the watermelon rind and cut into cubes, then soak in limewater for a few hours and rinse thoroughly.
Transfer the rind cubes with the sugar into a pot and cook patiently over low heat until translucent.
Add the lemon juice and boil for another five minutes. Important: if a drop on a plate leaves a trace, the consistency is ready.
Fill sterilized jars with the boiling jam and seal, turn upside down to cool, and store in a cool, dark place.
Important: The green outer part of the peel must be completely removed, using only the white inner part; otherwise the texture stays hard. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool place.
If you soak the rind cubes in lime water for a few hours, the jam gains a firmer, more translucent texture once cooked.
Admin DadaGastro · verified in test kitchenUn miktarını biraz azaltınca kıvam daha iyi oldu. İlk 20 dakika üzerini örttüm, sonrasında açtım, böyle daha dengeli pişti.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.