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Melon peel jam

Melon peel jam



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From melons, use the white part of the peel (which can be as thick as possible) together with a very thin portion of red core 2-3 mm; the green peel is removed.

The white part is cut into slices 3-4 cm wide and as thick as the white shell, then the slices are cut to thickness (transversely) into slices 1 cm wide. It is preferable to cut with a striped knife to make them as attractive as possible; in this case the slices will be about 2 cm wider (I cut them after the eyes).


For 1 kg and a half of shaped shells, boil 2 l of water with 300 ml of 9 degree vinegar. When the water boils, add the shells and let it boil for about 1 hour or more (I boiled them for 2 hours) until they get a glassy, ​​transparent appearance. Vinegar strengthens them immediately; that's why it boils hard. But this is also the purpose of this process to maintain shape. If they are boiled directly in the syrup, without being boiled beforehand, in vinegar water, they will soften too much and will deform. After that, put them in a strainer, rinse well with a stream of water, drain, even press a little with your hand in the strainer, then weigh them. The weight of the shells will be equal to the weight of the added sugar.

The sugar (1 kg) dissolves in 1/2 l of water ... I had only 430g of scalded and drained shells (from a watermelon not too big) and so I put 430g of sugar, 215ml water, 20ml juice lemon and ½ vanilla essence vial ... and when the syrup boils, add the watermelon peels, lemon juice and vanilla. Boil until the syrup binds. It should not bind too much, because it will turn yellow and taste like caramel, I boiled them for another 1 hour. The result was two and 1/2 jars of 190g.


Red PEPPER SHELL jam & # 8211 unique taste of childhood

Melon peel jam is a delicacy that reminds many of their childhood. Although it takes time and patience to cut the shells into small cubes), it is a very good jam, with a special and unique taste and texture.

Melon Peel Jam

Melon peel jam - recipe

• 2 kg of watermelon peel
• 1-2 kg of raw sugar
• 2.5 liters of water
• 350 ml of 6-9 degree vinegar
• 2 lemons
• optional: vanilla pods

You will need about 2 large melons, 6-7 kg.

Take each melon peel separately, cut the green part (from the outside of the melon) and discard it. Keep only the white part and a thin layer of core, which will give the jams a little color.

Next, wash the slices well, cut them into strips and put them in a pot of boiling water in which you added the vinegar. Let them boil for about an hour, until the shells become transparent. The role of apple cider vinegar is to strengthen the shells, so that it does not become flaky after boiling in jam. If you want the pieces of watermelon peel to be softer, give up the vinegar.

Remove the strips of water with vinegar in a strainer, rinse them under a stream of clean water and cut them into cubes. Then squeeze them by hand and weigh them. Usually, a 1: 1 ratio is used for fruit sugar.

Bring 500 ml of water to a boil with the sugar. When it starts to boil, add the diced shells and let them boil over the right heat. You can put the pot on a plate or on a hob to boil allowed. Take the foam that forms on top.

Meanwhile, wash the lemons with a little vinegar (to remove the pesticides from the peel). Put them on the grater and keep the peel. Squeeze the juice into the pot, and add 2 teaspoons of grated lemon peel.

If you use vanilla pods, cut them lengthwise and add the seeds, and then the sheaths in jam.

The jam is ready when the peel juice and melted sugar have bound like a syrup. Take the pot off the heat and pour the hot jam into washed and well-dried jars in the oven for a few minutes.

Put the lids on and then place the jam jars with the bottom up in a room, downstairs. Wrap them in a thick blanket. Allow the jam to cool gradually to room temperature (about 1-2 days), then store the jars in the pantry.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Melon peel jam - Recipes

champion cooking it
Message: 10535 Member of: 21/03/2006 02:57 Contact:

Melon peel jam

Message from crystal & raquo 07/08/2006 09:58

It's the sweetness of my childhood. Grandma used to make it, but now she doesn't remember anything and I wasn't so smart as to ask her for the recipe when she could still. But I found this recipe and the taste is identical to the one I remembered. My grandmother had more sweet syrup, but that wasn't important to me.
I took the recipe from the cookbook written by Silvia Jurcovan but I also found it on the net.

the ingredients are necessary only so that you can orient yourself according to the weight of the shells.
I will write in green the original recipe, copied from the book so that it does not mix with my notes.


Melon peel jam & # 8211 recipe, properties and benefits

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In some areas, a delicious jam recipe from melon peel is prepared. Watermelon (Citrullus lanatus) with red, pink or yellow core is known as harbuz in the area of ​​Moldova, watermelon in Banat and Oltenia and rainbow in Transylvania. It is a fruit quite appreciated for its taste, as well as for its beneficial properties (see here) on the body. It is eaten fresh or pickled.

The whitish-green part of the melon, between the green peel and the red core, contains the greatest amount of mining and chlorophyll. This part should not be discarded. It can be consumed with the core, it can be transformed into juice or jam.

Watermelon peel provides multiple nutritional benefits, which is why it can be turned into juice along with watermelon seeds. Watermelon peels are beneficial for dissolving kidney stones.


What ingredients do we use for the jam recipe?

  • - Watermelon peel (white part + little fruit) - 1kg
  • - Old - 1 kg
  • - Lemon -1
  • - Vanilla / vanilla sugar (8g)

Preparation for melon peel jam

1. Peel a squash, grate it and squeeze the juice. We get the white-green skin, but we do not completely remove the core of the fruit, we leave about 2-3mm of core.
2. Cut the peel into small cubes, about 5mm.
3. Put the melon pieces in a bowl and add the sugar. Mix lightly.
4. Leave the bowl on the table for a few hours. Usually, in the evening, peel and leave the bowl of ingredients on the table overnight. Meanwhile, the sugar melts and the shells are covered with juice.
5. Put the jam on low heat for half an hour. Turn off the heat and let the composition cool a little.
6. After 30 minutes, put the jam back on the fire and let it boil for another 20 minutes.
7. Add the lemon juice and grated peel (lemon). If necessary, remove the foam.
8. After 30 minutes add the vanilla sugar.
9. Let it boil for another 10 minutes or until the jam becomes sticky.

Our jam is ready!

The average grade given by the jury for this recipe is 9.50.

Recipes with Gina Bradea & raquo Recipes & raquo Melon peel jam, candied melon peel recipe


Fruit and vegetable juicer B1700, Silver

Slow Cooker 3.5L Digital HingedLid

Slow Cooker 5.7L HingedLid

Bold Flavius ​​Valentin, July 26, 2015

No matter, I put two sachets of vanilla sugar

Bold Flavius ​​Valentin, July 26, 2015

I highly recommend it with confidence

Bold Flavius ​​Valentin, July 26, 2015

Vanilla essence may not necessarily be bars

Ilisei Mioara, July 5, 2015

I put 3 sachets of vanilla sugar

Oltean Sandor, July 31, 2014

Ana Maria Alecu, July 17, 2014

Cristian Trandafir, July 17, 2014

Drejan Bela, July 12, 2014

vanilla must be bars.

Nico Nicoleta, June 27, 2014

Silvia Barbu, June 15, 2014

Ioan Lucian Dinus, August 20, 2013

Nita Danut, August 4, 2013

burdulea maria elena (Chef de cuisine), February 2, 2013

burdulea maria elena (Chef de cuisine), February 2, 2013

This is a very good Camelia. I do too, we like it a lot.

vera (Chef de cuisine), September 29, 2009

mariana scarlat (Chef de cuisine), September 29, 2009

I have long added the recipe to my favorite recipes. Why didn't I write a comment? It's an interesting recipe!

burdulea maria elena (Chef de cuisine), September 29, 2009

valentina ionita (Chef de cuisine), September 28, 2009

Do this jam, you won't regret it!

dicarmencitta1957 (Chef de cuisine), August 13, 2009

Watermelon jam from watermelon peel is very tasty, my mother used to make it when we were children, Congratulations on the recipe.


How to make melon peel jam!

Beautifully colored and pleasantly flavored, it will be a delight served for breakfast, this Melon Shell Jam!

Melon peel jam

Beautifully colored and pleasantly flavored, it will be a delight served at breakfast, this one Melon peel jam!

Ingredients for Melon Jam Jam

1 kg shell Watermelon
800 g sugar
the juice from a lemon
3-4 sachets of vanilla sugar
1 cinnamon stick
250 ml of water

Preparation Melon peel jam

After the melon core has been eaten, peel the green side and cut into small cubes.
Leave a little of the red side, for extra color, but be very careful not to be too juicy.
Put the cubes in the shell & icircn bowl and add the sugar over them.
Mix well and leave for a few hours, stirring until syrup is formed.
Add the water, the cinnamon stick and transfer the pot to the heat, letting the jam boil over low heat until the syrup thickens.
Towards the end of cooking, add the vanilla sugar and the lemon juice.
Remove the cinnamon stick and place the hot jam in the sterilized jars.
Thread the lids and cover the jars with a blanket, letting them cool slowly, then transfer to the pantry.


Melon peel jam

I also prepared this wonderful jam. I got 2 volcanoes. It's super good. greeting cards for the recipe.

Capruci Daniela, August 30, 2015

I RECOMMEND IT TO ALL WOMEN WHO WANT TO DO IT IS GREAT

Emanuel Denisa, August 11, 2015

With vinegar, let's be serious?

mariana scarlat (Chef de cuisine), July 6, 2015

Every year I propose to make your recipe for melon peel jam. So far I haven't been able to. I hope to do it this year.

Lucia Gheorghe, August 23, 2014

wonderful I think, tasty, can be made with sweeteners

Alina Banghiu, August 1, 2014

Ioan Lucian Dinus, August 20, 2013

how good it is I recommend it to everyone.

Nita Danut, August 4, 2013

Nicoiu Alexandra, July 16, 2013

burdulea maria elena (Chef de cuisine), February 2, 2013

burdulea maria elena (Chef de cuisine), February 2, 2013

It's very, very good, I do too.

Eva Fischer (Chef), August 6, 2010

I remember what my mother used to do, I don't remember how she did it, but at the first opportunity I try it, because it was one of my favorite sweets! It's a treat! Eve

husni (Chef de cuisine), July 5, 2010

And I make f.gustoasaeu and put some lemon cut into small pieces.

constanta proca (Chef de cuisine), July 4, 2010

mira (Chef de cuisine), July 4, 2010

I ate as a child, but the pieces of peel were cut very small. I think they were put directly in the sugar syrup, without boiling in vinegar.

Piri Piri and Cinnamon (Chef de cuisine), July 4, 2010

Super good. and my mother did, I really like *****

Camelia Grosu (Chef), July 2, 2010

It looks very good and very attractive. I have never heard of such sweetness. As it looks, it kind of makes me want to.

Nadia Maria, July 2, 2010

Hi Lia, I also made this jam for the first time this year, which I heard about when I was still a child. I remembered while eating a slice of watermelon, like an old friend of my mother's asked us to keep her watermelon peels to make this jam and what I thought & quot let's try it too that it won't be a big deal and if we don't like it or I don't like it and it's ready & quot, but it came out great. The first round (I got a jar) I did by cutting the shells as you cut them, only I didn't boil them in the oven. I boiled them directly with water and sugar after the eyes (I don't really respect the quantities in almost anything in the kitchen). The second round I gave them on the large grater because that's how my husband asked me to be able to spread the jam better on the bread, and the third time I passed them through the mincer. We are very satisfied with the taste of this jam, although the watermelon peel has no taste, the jam is very fragrant and tasty and fine. It looks like honey. when I open a jar from that date on the grater I will take a picture to see what the texture is like and so on. You can try it's very good. Kisses are among the few people who make this jam.


Melon peel jam

From the watermelons, use the white part of the peel (which can be as thick as possible) together with a very thin portion of 2-3 mm red core. The green peel is removed. I cleaned it with the potato peeler. A watermelon for a family of 2 people is a bit big ... so if it happens to you that you can't eat it in one day, then do as I did.

After eating a slice, peel it on the green side and put it in the plastic bag in the freezer. When the 10th day came when I managed to eat all the melons, I took all the shells out of the freezer, I thawed them - without worrying because they don't "flake" - and then I cut them into cubes and continued as the recipe said.

The white part is cut into slices 3-4 cm wide and as thick as the white shell, then the slices are cut to thickness (transversely) into slices 1 cm wide. It is preferred to cut with a striped knife to be as attractive as possible in this case the slices will be about 2 cm wider. For 1 kg and a half of shaped shells, boil 2 l of water with 300 ml of 9 degree vinegar (I used white wine vinegar of only 6 degrees and that was enough).

When the water boils, add the shells and let it boil for about 1 hour or more (I let them boil for a little over 2 hours), until they get a glassy, ​​transparent appearance. Vinegar strengthens them immediately so they boil hard. But this is also the purpose of this process to maintain shape. If they are boiled directly in the syrup, without being boiled beforehand, in vinegar water, they will soften too much and will deform. After that, put them in a strainer, rinse well with a stream of water, drain, even press a little with your hand in the strainer, then weigh them.

The weight of the shells will be equal to the weight of the added sugar. . I had this operation in the evening, before going to bed (which is why I forgot to take pictures). I boiled the shells in water with vinegar, I washed them several times in a stream of cold water and even between two jets I put them in the water a little ... I was afraid it would smell of vinegar. Then I put them in a strainer and left them like that overnight. In the morning I squeezed them with my hand in the strainer so that the last stream of water came out ... was it because they were too run out that I didn't have much syrup at the end?

The sugar (1 kg) is dissolved in 1/2 l of water .. I had only 700 gr of scalded and drained shells and so I put 700 gr of sugar and 350 ml of water .. and when the syrup boils, I put watermelon peels, lemon juice (or glucose) and vanilla. Again I made a change, I put the vanilla almost to the end, because I thought not to lose its flavor by boiling for a long time. Boil until the syrup binds. It should not bind too much, because it will turn yellow and taste like caramel. . I boiled, stirring from time to time, but it was not necessary, because it does not stick .. until the syrup glazes the back of the spoon and it can be seen that it is bound when you drained it from the spoon .. it also feels on the hand because the fingers stick between they, make a little thread if you take between two fingers (thumb and forefinger) a drop of syrup (be careful not to burn yourself).

At the end I put in jars that I washed and put them in the oven to dry, but I did not continue for any jam to boil closed jars (mine were those with thread) in a bain marie. I'll keep the jam in the closet cool. it doesn't have a long life because I have already started eating from it, I also put the filling on the croissants.

It's easy to do because you can't chew continuously, step on it so it doesn't stick. More difficult is that you lose some time while boiling in water and vinegar, I watched TV at this time and I still watch from time to time during the commercial break if they are a bit transparent or not. But they became really transparent when I boiled them in sugar water syrup.