Watermelon peel jam – a simple and delicious recipe, how to cook step by step

Prepare watermelon rinds. With a sharp knife or vegetable peeler, cut off the hard striped part – we won’t need it. Cut the white layer (what is between the watermelon pulp and the directly striped peel) into large cubes.

Place the cubes in a cooking bowl, sprinkle with sugar and, stirring, bring to a boil. Remove the workpiece from the heat, cover with a towel and set aside for a day.

Then bring the workpiece to a boil again and remove from heat. Set the bowl aside for 12 hours. Watermelon cubes will gradually become transparent, and the jam will begin to thicken. Repeat the procedure 2-3 more times (it is important not to boil the workpiece, but only bring it to a boil, removing the foam!).

Remove the zest from the orange and squeeze out the juice.

Add the orange zest and juice to the bowl of jam, stir and simmer for 5 minutes after boiling.

Pack hot jam in small sterile jars, seal tightly and cool.