Most people have developed a certain stereotype regarding the consumption of certain foods. For example, it is customary to peel oranges, and to eat berries entirely with the exception of the seeds they contain. But this is not all that they are suitable for. Few people know what a unique taste has watermelon peel marmalade. As a rule, this part of the fruit necessarily ends up in the bin. But this is not necessary to do so. Potential waste can be used differently. There is an interesting way for which you will need:
per kilogram of watermelon crusts 1.2 kilograms of sugar, half a lemon and a teaspoon of baking soda.
It is necessary to do simple actions with these products:
- Cut the hard green peels off the crusts and cut the remaining mass into pieces.
- Dissolve soda in a liter of water and leave the prepared food overnight in this solution.
- The next day, rinse the pieces, put in a saucepan, cover them with ½ part sugar and heat for 15 minutes over low heat.
- After that, set the mixture aside for 8 hours, wrapping the pan tightly.
- The heating process is repeated 3 times.
- At the last stage, add lemon juice with sugar.
The finished marmalade from watermelon peels will only be folded into jars and sent to storage, tightly closed with lids.
Richness of taste
Those who like to experiment, it is advisable to try another option. It is not quite normal, but quite interesting. It will take a little more components:
except a kilogram of watermelon peels - ½ lemon, 3 pounds of granulated sugar, a liter of water and another teaspoon of cinnamon, soda and cardamom, as well as half a teaspoon of a special mixture for making desserts.
- First, the usual way to release the raw material from the skin.
- The rest of the grind and pour soda solution for 4 hours.
- After that, rinse the products, add water, pour 600 grams of sugar and put to heat for 20 minutes.
- Cool the mixture and let it stand for 5 hours.
- All actions are repeated again.
- Heat the mass for the last time, and then put in it a lemon, cut into arbitrary slices, and other spices.
After cooling, such a watermelon rind marmalade can be eaten immediately or you can roll each piece in a mixture of sugar and cinnamon.
Tea ceremony supplement
It has long been customary in Russia to drink tea with different sweets. It can be anything: baking, jam, or, for example, fruit jelly from watermelon peels. The recipe for such a dessert can be simplified to a minimum and only be taken for work:
600 grams of sugar, ½ liter of water and 1 kilogram of ordinary watermelon peels.
Then everything must be done as follows:
- Remove the crusts from eating the watermelon from hard skin. For work, you need only the white part of it, which must be cut into strips or cubes. Products folded in a pot or basin.
- Of the rest of the products in the recipe, boil the syrup and pour the prepared raw materials.
- Put the container on the fire, bring to the boil slowly and heat for 6-7 minutes.
- After that, cool and leave in this position for 7 hours.
- The procedure is repeated three times with equal intervals.
Marmalade becomes almost transparent, like pieces of amber. Now you can eat it, but remember that it will not be stored for a long time.
There are many ways to make watermelon peel marmalade. It is not necessary to preserve the appearance and original form of the raw materials. And the taste can be changed not only due to the spices. There is a very interesting option for which you will need:
1 kg of sugar, watermelon peels and grapefruit fruits, half a kilo of oranges, a teaspoon of cinnamon and half a cup of lemon juice.
- Citrus free from pits and peel.
- Light part of the crusts of watermelon cut into small pieces.
- Combine products, pour into a blender bowl and cook mashed potatoes.
- Put the mass into the pan, add the remaining ingredients, and then bring everything to a boil.
- Cool the mixture and cut it into pieces with a knife. If desired, you can lightly powder it with powdered sugar.
If you use this method as a dietary option, you can take honey as a sweetener. When serving on the table, it is better to decorate this delicacy with mint leaves.
- Watermelon peel 2 Kilogram
- Sugar 3 Kilogram
- Water 20 Glasses
- Pack of Vanilla Sugar 4 Pieces
- Lemon peel 4 Art. spoons
- Soda 3 Teaspoons
Cut with a knife all the remnants of pink flesh, as well as green peel.
Cut the crusts as you like. You can give them any shape you like. Dissolve the soda in a glass of hot water, pour into the pan with another 10 cups of cold water and soak the cut crusts in this mixture for 6 hours. Then thoroughly, rinse the peel several times under running water.
From one and a half kilograms of sugar and 7 glasses of hot water boil syrup. Put the watermelon rind in it, bring to a boil and boil for 15 minutes. Then leave the dish for a day in a cool place.
The next day, add the remaining sugar, stir to the boil again and simmer for 15 minutes. After that, set aside for another day. On the third day, add a couple of glasses of hot water to the pan and boil for one hour after boiling. A couple of minutes before the end of cooking, add the zest and vanilla. Ready marmalade remove from the syrup, cool and serve. You can also stock marmalade for the future - let it cool to room temperature, put the slices of watermelon peels in a sterilized jar, fill with syrup and cork.
To prepare a decent portion of marmalade you will need:
- watermelon peels - 1 kg,
- granulated sugar - 1 kg (but be guided by your taste, 0.8-1.2 kg),
- zest, taken from one lemon,
- vanillin - ¼ tsp. (as an option: 1 piece of badian or ½ tsp. of cardamom powder).
To prepare the syrup, take citric acid - 1 tsp.
For sprinkling marmalade you need fine sugar or powdered sugar.
Preparation of crusts
Watermelon should be thoroughly washed. You can use a brush. The berry dried with a towel is cut into portioned slices 1.5–2 cm thick. The flesh is cut off (so that a small red strip of 0.5 cm is left on the peel) and eaten or set aside. Following get rid of green peel. The remaining white and pink "flesh" is cut into strips with a thickness of 0.7-0.8 cm.
You can give the pieces for beauty a different shape, wavy edges. But remember, they must be the same.
The resulting pieces are thoroughly washed under running water, put in a saucepan, pour water, put on the fire and bring to a boil. After the water is poured, the pan is covered with a lid and the watermelon rinds are poured over a colander. When all the water is glass, shift the crusts to a clean towel and allow to dry.
Thanks to this preparation, the crusts remove the nitrates contained in watermelons.
Some housewives cook soda at the rate of 1 tsp. soda to 1 liter of water. Watermelon slices are dipped into the resulting solution and allowed to stand for 6-8 hours. In this way, it is possible to soften crusts and eliminate nitrates and other harmful substances. So, how to make marmalade from watermelon peels?
Method of making marmalade
To make delicious homemade marmalade:
- 0.5 l of water and the same amount of granulated sugar are poured into the pan and the syrup is boiled from this mixture. The number of ingredients is calculated for 1 kg of watermelon peels. When the syrup boils, add the dried pieces into it. Ensure that they are completely immersed in it. If the syrup is small, you should add boiling water. Boil the pieces for 20 minutes, setting the fire to the smallest.
- Leave the container with the future watermelon peeled marmalade aside for 6-8 hours so that the pieces are well absorbed in the sweet liquid.
- Then they put the saucepan on the fire again, add the lemon and the remaining 0.5 kg of granulated sugar and cook for 20 minutes. Over time, leave the mass for 6-8 hours.
- Putting marmalade for the third time on the fire for 20-30 minutes, in the mass should be added removed lemon zest and vanilla. You can also flavor the future marmalade with other spices, following your taste.
- Crusts boiled for the third time are transparent. They are thrown into a colander and allowed to fully drain the syrup. It can be thrown away or collected and used at its discretion.
- But marmalade should not stick together. Therefore, watermelon peel need to roll in powdered sugar.
- All watermelon marmalade is fully prepared. You can already have it with tea. But if you wish, slices can be laid out in one layer on a baking sheet and dried. It is desirable to carry out the drying procedure in the sun.
Consider, if the drying process is delayed, instead of marmalade, you get candied fruit - also a very tasty dish.
You can boil marmalade from watermelon rinds on the basis of syrup from various berries, for example cherries, strawberries, raspberries. Crusts during cooking absorb the flavor and eventually acquire the appropriate taste and shade. Or maybe you had a jar of jam in the bins? As they say, there is no desire, and it is a pity to throw it out. Then you can safely put it into action and cook a watermelon marmalade based on it. Just keep in mind, if the jam is not very sweet, you will need to add sugar.
It is not recommended to boil watermelon crusts in the overcooked dark syrup. Otherwise, the marmalade will be dark and get the taste of burnt sugar.
For flavoring, you can add cognac, mint, cinnamon, and as a sprinkler use coconut chips. The finished marmalade from watermelon peels can also be turned into fine candies. To do this, just dip it in melted chocolate, let it frost and fold into small vases.
In short, in the preparation of watermelon marmalade the flight of fantasy is limitless.
One of the options for making marmalade from crusts - video
I suggest you cook a very unusual marmalade. from watermelon peels. I saw this recipe in a popular TV program and decided to try it. No one could guess what marmalade is made from. Delicacy turned out very homely and useful. It turns out the watermelon crust is much more useful than the pulp, which we are accustomed to eat. To make marmalade, we need sugar, watermelon rinds, soda, vanilla sugar, lemon juice and cardamom.
Peel the watermelon rinds from the rough green part and cut them into small even blocks. Put them in a deep bowl, add water and add soda. For 1 liter of water you need to take 1 tsp. Of soda. Leave on for 4-6 hours so that the crusts become softer.
After this time, rinse the crusts well under running cold water.
Pour the crusts with a small amount of pure water so that they are barely covered and add half of the sugar.
Put the crusts on the fire, bring to a boil and cook for 20 minutes over low heat. Then leave in syrup for 5-6 hours. After this time, the procedure is repeated and again leave the crust for the same time. This is necessary in order to keep the crust elastic form. For the third time add the remaining sugar and vanilla sugar, the juice of half a lemon and cardamom to taste. Cook the crusts to a transparent state.
Put the cooked crusts in a sieve and let the syrup drain. Syrup can be used to soak biscuits or add to tea or baking.
Then roll the crusts in sugar and spread on the parchment so that they finally dry out and all the moisture is gone.
Store in a sealed container. We treat your family and friends with a delicious delicacy.
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So, what do we need to make it? As you probably already guessed, the main ingredient will be the rinds of watermelon, so we eat up the flesh with appetite, but we don’t hurry to throw away the so-called waste.
- watermelon peels - 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 kind of special shape or simply cut into small slices, like regular marmalade.
Dissolve soda in a glass of hot water, and then pour the mixture into a saucepan with 5 more glasses of cold water. Steep our sliced crusts in this mixture for 6 hours. Then, very carefully, preferably several times, wash the crusts under clean running water.
Then, half of the sugar and 3 glasses of water should be boiled syrup, then put the prepared watermelon rinds into it and now bring them to a boil, then boil for another 15 minutes. In this form, we leave our dish for a day to insist - better in a cool and darkened place.
The next day, add the remaining sugar to the watermelon mixture, mix everything well and send to gas again, bring to a boil and boil for 15 minutes after that. 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 almost ready marmalade, boil 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 after that serve. Who loves sweets - while the marmalade is not dried, you can roll it in sugar, then it will turn out quite 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!
Standard set of products:
- watermelon peels - 1 kg,
- zest of one lemon,
- sugar - 1.5 kg,
- Soda - 1.5 tsp,
- vanilla to taste.
Peel the watermelon peel of green peel and pink flesh.
Cut the crusts into strips, cubes, or a figure knife into pieces of approximately the same size.
Pour 5 cups of warm water into the basin and dilute the baking soda in it. Pour the sliced crusts into the pan. Peel must be completely covered. If a little, add more water and, accordingly, soda. In this soda solution, the peels need to be soaked for 5-6 hours.
Drain with soda and rinse the crusts well under cold water.
Cook the syrup from 3 glasses of water and 0.5 kg of sugar. Dip the crusts in a hot syrup, bring to a boil and boil for 15 minutes.
Remove the pan from the heat, cover with a lid, wrap the pan with a towel and leave to infuse for 8-10 hours.
The next day, bring the crusts to a boil again and remove from the heat. You will see how the crusts gradually become transparent and elastic.
When the peels are already completely transparent, pour the remaining sugar, lemon zest, vanilla into the pan and boil again until the sugar is completely dissolved.
Put the marmalades on the grill so that they cool and the syrup stacks. Dip each piece in powdered sugar, and serve.
You can put a little marmalade in jars, pour syrup and eat in winter, as very tasty and unusual jam.
This method is more similar to the usual recipe for cooking marmalade and is prepared somewhat faster than the first option. Citrus fruits go very well with watermelon peels. They stain colorless crusts and add flavor. The ratio of crusts and citrus is arbitrary.
- Peeled watermelon peel - 0.5 kg,
- Grapefruit, orange, lemon-0.5 kg,
- A single orange peel,
- Sugar -1 kg
- Gelatin - 60 gr.
Peel the watermelon rinds, chop them finely and chop them into puree in a blender.
Squeeze the juice from the oranges into the glass. At this number of crusts need at least 3 glasses of liquid, therefore, bring water to the desired volume. Add the watermelon puree, sugar and cook over low heat for an hour. Stir in the mashed potatoes so that it does not burn.
Dilute 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 mashed potatoes to a boil and cool with vigorous stirring. Do not leave to cool marmalade in the pan. He very quickly grabs and pour in the molds it should be in a warm form.
Cover the baking sheet with baking paper or cling film and pour the sweet mass into it.
Put the pan in a cool place to set.
Cut the frozen marmalade into pieces, roll each piece in powdered sugar and can be served on the table.
One of the options for making watermelon peel marmalade, look at the video:
How to cook marmalade from watermelon peels at home
Watermelon peel marmelade is really interesting, tasty and fragrant. It is very pleasant and economical that for the preparation of this natural sweetness is used what you usually threw away - watermelon rinds.
And although you have to tinker with this marmalade for quite a long time (not in terms of cooking, but in terms of insisting in syrup), but at the exit you will get a really tasty delicacy.
Поскольку арбузные корки, как губка, впитывают в себя все ароматы, вы можете в конце приготовления добавить в сироп апельсиновую или лимонную цедру, ванильный сахар, имбирь, кардамон, корицу и получить тот вкус мармелада, который вам нравится больше всего. Такой мармелад можно подать как самостоятельный десерт или использовать в выпечке.
How to cook a dish step by step with a photo at home
For work we need watermelon peel, sugar, soda, water, lemon.
Clear watermelon peels (500 g) from the hard green part and pink flesh. Cut the crusts into slices. If you want marmalade to be beautiful, use it when cutting a figure knife.
In 1 liter of water to dissolve soda (1 tsp.). Dip the prepared peel into the soda solution and leave for 5-6 hours. Then rinse the peels well.
Pour the peel with water (about 300 ml) so that it covers only them. Add 300 g of sugar. Bring to a boil, reduce heat and cook for 20 minutes. Remove from heat and leave for 12 hours. Then bring to a boil again, boil for 15 minutes and leave for 12 hours.
Then add the rest of the sugar (300 g), lemon juice from 1/2 lemon (you can also lemon zest). Bring to a boil and cook for 5 minutes.
Remove the watermelon rind from the pan, place in a sieve and let the syrup drain completely.