- 1 kg of watermelon peels
- 1.2 kg Sahara
- 3 cups of water
- soda solution:
- water – 6 glasses
- soda – 1.1 / 2 tsp.
Cut peeled watermelon peels nicely, chop with a fork and pour them with soda water for 4 hours. Then rinse the crusts under running water.
Cook syrup from water and sugar. In a boiling syrup toss the watermelon rinds and cook for 5-10 minutes. Disable, leaving until morning.
In the morning, cook the jam until the watermelon peels are transparent. They should be transparent, strong (but not very) and crispy.