Homemade watermelon rind jam method
This jam was interesting when I posted it on WeChat Moments asking people to guess what kind of jam it was. The guesses were all over the place! I told everyone not to follow the usual path! And sure enough, there were smart people who got it right! It seems that those who guessed correctly are also sensible women like me, ha-ha-ha! My face is too big!！However watermelon rinds can indeed be eaten.Ingredients！Moreover, watermelon rinds have a cool nature and sweet taste, ！They are suitable for summer consumption! The simplest way is to eat it cold with a dressing! It can also be dried to make watermelon rind tea! Therefore, sensible and clever housewives must not overlook any edible ingredients!
Watermelon rind jam has a very refreshing taste and can be spread on toast. It is also nice when soaked in water for drinking! Cutting the rinds into small pieces makes them more enjoyable to eat! Adding an appropriate amount of lemon juice greatly enhances its flavor!Everyone should give it a try! A thrifty housewife cannot let any ingredient go to waste——watermelon rind jam.
Ingredients: 800 grams of watermelon rinds after removing the seeds and green peel, 400 grams of white sugar, 20 grams of water essence, one lemon.The steps for making watermelon rind jam
1: Remove the red seed part and green skin from the watermelon rinds, keeping only the central white parts.
2: Cut into small pieces
3: Add sugar
4: Mix the sugar evenly with the rind pieces, marinating for about an hour until they release moisture.
5: Squeeze out some juice from a lemon!
Some flesh can also be added, but never the seeds as they are bitter!
6: Transfer all the marinated rinds to a pot and slowly cook while skimming off any foam that rises to the surface.7: Cook until it forms jam-like consistency
8: Add water essence and
lemon juice,
continue cooking for another 3 minutes or so.9: Pour into bottles while hot, cool them down before storing in the refrigerator!, it is ready after boiling for about 3 minutes.
9: Pour it into jars while hot and seal with lids. Cool and refrigerate to store!
