Candied watermelon crusts

September for many is a rather dull time, because summer has already ended and it is time to prepare for the onset of cold weather. However, this month has its own undoubted plus - it is in September that juicy and mature watermelons go on sale, which are a favorite treat for many people.

Watermelons are highly valued for their excellent gastronomic qualities: sweetness, juiciness, low calorie content and the ability to quickly quench thirst. However, not only pulp can be used for culinary purposes - watermelon crusts are also quite edible, although not particularly tasty. That is why many hostesses have in their culinary piggy bank a recipe for making delicious jam and candied fruits from watermelon crusts.

While the choice of these giant berries is truly great, it is definitely worth not throwing away watermelon crusts at least once, but cooking candied fruits from them, despite the fact that their recipe, although not complicated, is quite time-consuming. They homemade candied watermelon crusts are good because they can be stored for a long time and used in different ways. Many people like natural candied fruits made of watermelon crusts to eat just like that or add to baking, as well as different desserts.

In order for candied fruits from watermelon crusts to turn out to be saturated, it is recommended to choose a thick-skinned watermelon, which must be thoroughly washed and wiped dry with a rag. Having cut the watermelon into pieces, you can use the red juicy flesh at your discretion: just feast, cook compote or other refreshing drinks, preserve.

Meanwhile, the top green layer and pinkish flesh are cut off from the remaining watermelon crusts. The peel prepared in this way, which is distinguished by a light salad color close to white, is cut into cubes or straws and folded into a saucepan, after which it is soaked in soda solution so that during the cooking process the pieces do not fall apart, but remain elastic.

In the next stage of preparing candied fruits from watermelon crusts, the raw materials are thoroughly washed in several waters to remove the remaining soda, after which they are placed in a pre-prepared saturated hot sugar syrup. The infusion lasts about received, then watermelon crusts are boiled over low heat for 10 minutes. The fire is turned off and the jam of watermelon crusts is left for 12 hours.

This process must be repeated several more times until the sugar syrup is so thick that it stops spreading. After that, citric acid and vanillin are added to it at will and again left to infuse.

Almost finished candied candies made of watermelon crusts are reclined in a colander so that all the syrup that can also be used is stacked. Candied candies from watermelon crusts are dried in a warm oven with periodic stirring, which contributes to the uniform evaporation of the remaining moisture.

By the way, candied fruits from watermelon crusts can be sprinkled with sugar or coconut chips, as well as poured with chocolate glaze - then you get real sweets that are in no way inferior to factory ones. You need to store candied candies from watermelon crusts in glass jars.