WATERMELON Compote

If you're looking for something new and different and are open to some interesting flavor combinations, you'll love this drink.

You will need:

100 g watermelon rinds;

• half a lemon;

  sugar to taste.

Incetraction

In order for the compote to acquire the delicate aroma and taste of watermelon, you will need rinds with a small amount of pulp on them. But it is better to peel the green hard skin.

Cut the prepared peels into cubes, place them in a saucepan and add half a small lemon, cut into slices.

Pour water over the food and cook for 5-6 minutes after boiling. After the crusts become soft and the compote acquires a pinkish color and characteristic sourness, add the required amount of sugar to it and remove from heat.

Appetizer of pickled watermelon rinds

The crusts in the marinade turn out crispy and with a pleasant sourness. They can be added to salads instead of gherkins or eaten as a separate dish.

You will need:

1 kg of peeled watermelon rinds;

1 tsp mustard seeds;

6 black peppercorns;

2 tbsp. salt;

2 cloves of garlic;

• 2 bay leaves;

  2.5 tbsp. Sahara;

  100 ml table vinegar.

Instructions

Peel the watermelon rinds from the green skin and cut into elongated bars. Cover them with water and simmer for 15-20 minutes until the rinds are soft (but do not overcook them, otherwise they will not be crispy when cooked).

Drain and let the crusts cool slightly. At this time, prepare the marinade. Dissolve salt, sugar and vinegar in 1 liter of water, add mustard seeds, black pepper, bay leaf and finely chopped garlic. Bring the mixture to 100 degrees.

After this, place the semi-finished peels in it and boil them for about 7 minutes until they become transparent. Cool the marinade - the appetizer is ready!

Jam “Delicacy”

This jam is a real delight for any sweet tooth. It is quite difficult to recognize watermelon in it, and in general it bears little resemblance to anything you have tried before. Be sure to cook!

You will need:

1.2 kg sugar;

1 tsp soda;

1 glass of boiling water;

1.5 g vanilla sugar;

1 kg peeled watermelon rinds.

Instructions

Peel the crusts from tough green skin and remaining pulp. For jam you need the “golden” middle - the hard part of the watermelon rind. If you do not trim the pulp, the jam may turn out watery.

Cut the peeled crusts into small cubes and place in a pan.

Prepare the filling: dissolve 1 tsp in one glass of boiling water. baking soda, and then add another 5 cups of cold water to the mixture. Pour this solution over the crusts and leave to soak for 5-6 hours.

At the end of this time, drain the soda solution, rinse the crusts and fill them with clean water for 30 minutes. Then rinse the peels again and leave them in clean water again for 30 minutes.

During this time, prepare sugar syrup. Dissolve 600 g of sugar in 3 glasses of water and bring the mixture to a boil. Place clean crusts in it and cook them for half an hour. Turn off the heat and let the jam sit for about 12 hours.

Add the remaining 600 g of sugar and cook the crusts for half an hour. After removing the pan from the heat, leave them again for 12 hours.

The third time, the jam must be boiled for at least 20 minutes. Now you can add citric acid, vanillin on the tip of a knife and lemon juice to taste.

Candied lemon-watermelon

We don’t know whether such candied fruits can be called a healthy snack, but it’s impossible to tear yourself away from them. Better than any candy!

You will need:

rind of one 4-kilogram watermelon;

1 kg sugar;

juice of one lemon.

Instructions

Clean the crusts from the green skin and remaining pulp. Cut them into small pieces.

Boil water and add a few tablespoons of lemon juice to it.

Divide the chopped crusts into several batches. Each of them must be scalded with boiling water (keep in the pan for 1-2 minutes), placed in a colander and rinsed with cold water.

Prepare the syrup: dissolve 750 g of sugar in 0.5 liters of water. Pour this mixture over the future candied fruits and boil them for 15 minutes. Let them sit for 10 hours.

Boil the crusts a couple more times, leaving them for 8-10 hours each time.

Place the finished crusts in a colander to drain off all excess liquid.

Dry the candied fruits in the oven at 40 degrees until caramelization (formation of a hard crust from melted sugar). This may take about an hour.

The candied fruits are almost ready. All that remains is to cool them and sprinkle with powdered sugar so that during storage they do not stick together and become damp.

Today's watermelon rind jam recipe I want to convince everyone that the unexpected purchase of an unripe watermelon with thick walls is not a disaster, but real happiness. Yes Yes exactly. Watermelon rinds that we usually throw away can be turned into a delicious delicacy. Who and when came up with the idea of ​​making such jam remains a mystery. It is believed that the history of its origin should be sought in the east, where watermelons are used as a raw material for the preparation of candied fruits.

Ready watermelon rind jam tastes like zucchini jam. Thick-skinned watermelons are ideal for its preparation. This jam can not only be consumed with gingerbread cookies, buns and loaves, but also used as a layer for cakes, as a filling for rolls and pies.

Ingredients for watermelon rind jam:

• Watermelon rinds – 1 kg.,
• Sugar – 500 gr.,
• Lemon – 1 pc.,
• Water – 1.5 liters.
• Soda – 2 teaspoons

Watermelon rind jam - recipe

The first step is to prepare the starting material. In our case, these are watermelon rinds, or rather, their white pulp. Use a knife to cut off the green skin and pink flesh. Cut the crusts into small cubes, preferably not too small, as they will decrease in volume during the cooking process. In addition to cubes, you can make beautiful cuts using a curly knife for cheese and French fries; the result will be beautiful cubes with wavy edges.

The next important stage in preparing jam is soaking it in a soda solution. The soda will help crystallize the pulp and make it glassy during the cooking process. Dissolve baking soda in warm water. Place cubes of watermelon rinds in a soda solution. Leave them for 3 hours. After this time, place the peels in a colander and rinse with clean water. Cover the watermelon rinds with sugar. Stir. Leave the juice to let out for 2-3 hours.

As soon as the sugar has dissolved, you can start cooking the jam.

Place the watermelon rinds and syrup into a saucepan.

Stirring, cook after boiling for 10 minutes. After this, remove the pan from the heat. Let the jam cool completely.

The cooled jam should be boiled again for no more than 10 minutes.

During the last third boil, lemons or oranges are added. The lemon needs to be cut into cubes along with the skin.

Add to the jam and, as in previous cookings, boil for 10 minutes.

Ready-made amber-colored watermelon jam can not only be enjoyed after cooling, but also prepared for the winter.

Just like it should be poured hot into sterile jars. It is advisable to use metal lids for preservation. It is advisable to turn the jars of jam over, wrap them and let them cool. Watermelon rind jam with lemon store in a cold room along with the rest of the preserves.

Watermelon rind jam. Photo

Watermelons are a summer delicacy that children and many adults enjoy with pleasure. Most often, the crusts are thrown away, without even suspecting that they can be used to make a product that will certainly become a real decoration not only for a home tea party, but also for a festive feast. The composition of jam made from watermelon rinds is rich in useful substances and does not cause allergies, so it is recommended even for children to use it.

It is recommended to use watermelons with a thick rind at home for preparing preserves. You should not worry about the taste of the jam; it does not resemble the striped berry in any way. The taste is unusual, especially if you add spices or citrus fruits.

It is not easy to make unusual jam correctly; it is recommended to use proven recipes in which the main ingredient is watermelon rind. It is better to prepare jam in a minimum amount of time - with prolonged treatment at hot temperatures, the raw material loses not only its beneficial qualities, but also its taste.

The main rule that should be followed when preparing dessert from watermelon rinds for the winter is not to start canning too early. The most suitable season is midsummer. If you purchase unripe fruits or striped giants stuffed with harmful substances, you will hardly be able to extract any benefit from them - even heat treatment is not able to destroy nitrates or excess fertilizers.

Preparation of the main ingredient

Preparing the main component of the workpiece is not difficult, although there are several tricks that are recommended to be used in preservation. You should only use fresh watermelon rinds for jam - even if they sit for a little while, they will acquire a rather unpleasant smell.

This will also affect storage - the product will quickly deteriorate.

Before preparing the crust, rinse with plenty of water and then soak in a soda solution. This process will improve the crispiness of the raw material. The jam will resemble thick honey with hard, crispy slices floating in it. It is simple to prepare the solution - dissolve soda (20 g) in warm water (1 l) and pour the liquid over the main component of the workpiece, previously dried on a napkin.

The duration of soaking is two hours. During this time, stir the raw material several times, allowing it to soak evenly.

Watermelon rind jam for the winter, the simplest recipe

The simplest recipe includes only two ingredients - peels and sugar. If the watermelon was purchased at the market, it is recommended to wash the surface with warm water and soap and rinse thoroughly. When making jam, you should keep in mind that the most delicious delicacy will be if you leave a little red pulp.

Step-by-step recipe for preparing a fragrant delicacy:

1. Remove the green part from each peel, cut into arbitrary slices (most often the cutting is done in small cubes).
2. The ingredients are taken in equal parts, you can do this by eye, but it is better to weigh the crusts first - this will allow you to measure the required amount of sugar.
3. Place the mixture in a cool place and wait until the juice begins to stand out.
4. Cook the preserved food in one go. Cooking time is half an hour.

Send the prepared product into a container sterilized in boiling water and seal. Cool under a blanket - it will not allow it to cool quickly and will successfully cope with sterilization, maintaining a high temperature of the jam.

Watermelon rind jam in a slow cooker

If you don’t have time to prepare jam for a long time, you can use a multicooker, which will avoid lengthy stirring of the mass. The only thing you should not forget about is to periodically remove the foam, which can cause rapid spoilage of the finished product. Usually simple jam is prepared in a slow cooker, to which you add a little acid or lemon juice.

Preparation:

1. Cut the watermelon rind into cubes (1.2 kg).
2. Place the raw materials in a slow cooker and add sugar (1 kg).
3. Squeeze the juice from 3 lemon slices directly into the mixture (replace 5 g of acid if necessary).
4. Cook without insisting, do it in the “Baking” mode.
5. Cooking time is an hour. If the watermelon slices are too large, increase the cooking time slightly.

Place the watermelon delicacy in containers, which are recommended to be pre-sterilized in a hot oven. Seal, cool in a warm place (under a blanket, blanket).

Watermelon peel jam with orange

A delicious delicacy that exudes an alluring citrus aroma can be easily prepared from peels with the addition of oranges. This preparation is usually used as an independent dish on the festive table - it will fully replace dessert, especially if you serve freshly baked buns. Do not soak before cooking - even without a soda solution, the watermelon rind will not lose its crunchy qualities.

Preparation:

1. Cut the watermelon rind into long strips (you will need 1.3 kg).
2. Pour in a little water, boil the mixture for a quarter of an hour.
3. Combine sugar (1.3 kg) and water (650 ml), rub the zest from one orange into the liquid, then squeeze out the juice.
4. Put the syrup on the fire, bring to a boil, simmer for 5 minutes.
5. Combine the peel and syrup and cook everything together for a quarter of an hour.
6. During the boiling process, remove the foam with a slotted spoon.

Spoon the hot mass into prepared containers with a large spoon (it is recommended to first place them in the oven for sterilization). It is not necessary to cap it, it is not necessary to send it under a blanket for cooling; you can immediately send it to a cool basement.

Watermelon rind jam with lemon

Preservation, in which the main ingredient is watermelon peel, is quite sweet and sugary, so many housewives prefer to cook it with the addition of sour ingredients. Lemon is often used for this, which adds its piquant sourness and improves the aroma of the product.

Preparation:

1. Cut the peels (2 kg) soaked in a solution with the addition of soda into bars or large cubes.
2. Boil sweet molasses (combine and bring to a boil 1.5 kg of sugar and 600 ml of water).
3. Pour the boiled sweet solution over the crust cubes and leave for half an hour.
4. Place the container with the watermelon mixture over high heat.
5. Grate one large lemon into the mixture, do not peel, use the citrus along with the skin.
6. If there is no lemon, it is recommended to replace it with citric acid (10 g).
7. Stir and cook, regularly skimming off the foam, for 35 minutes.

Place the prepared jam in a glass container. It is not recommended to cap it immediately; to extend the shelf life, sterilize the preservation. The duration of the process is a quarter of an hour.

After capping, be sure to place the containers with jam on a flat, flat surface and first turn them over. To prolong cooling, use a warm blanket. It is recommended to take it out for storage only after 24 hours. It is important that the containers with jam are hermetically sealed - careless attitude to this important process can cause rapid spoilage of the preserves.

A simple secret will help you check the tightness of the closure. To do this, when turning the cans over, place a clean sheet of paper under them. If stains remain on it after cooling, this indicates that there is no tightness, you need to re-sterilize and only then roll up the containers.

Storing jam

The main rule that must be followed when storing jam made from watermelon peel is to send it immediately after cooking into jars and roll it up, making sure it is sealed. Only after complete cooling is it recommended to send for storage. Preservation should always be at the same cool temperature.

Even slight fluctuations in temperature can cause damage to the finished product. It is recommended to place it in the refrigerator immediately after preparing the treat. On the bottom shelf, the product feels great and will not lose its taste and beneficial qualities for a long time - up to a year.

If a fall is used for storage, you will have to regularly check the quality of the jam. Carefully inspect the surface of the preservation - if signs of mold appear on it, immediately open the jars and collect the spoiled mass. Place everything that has not spoiled into a saucepan, put it on low heat, wait until it boils and cook for a quarter of an hour. Be sure to stir the mixture vigorously to prevent burning.

All that remains is to prepare jam from watermelon rinds for the winter and feel like real sultans.

Why not? All you have to do is not throw away (!) the watermelon rinds, but prepare oriental sweets. No more work than with any other jam. But treating loved ones with an exotic delicacy, giving pleasure out of practically nothing - isn’t this the dream of every housewife?

Let's try and appreciate the sweet oriental delights in the Slavic manner.

The appearance of the jam is incomparable - candied fruits in amber honey. What does this unusual treat taste like? Let it remain an intrigue for now. Prepare, appreciate it. Moreover, everyone’s comparisons are different, as are their tastes.

1. Watermelon should be thick-skinned.
2. Cutting off the green peel is easy and convenient with a potato peeler.
3. The jam will look more beautiful if the crusts are cut into small pieces with curly edges.
4. The jam should be sealed in sterilized jars under an iron lid. This way it will be stored securely until the right moment. You can also use jars with screw caps.

Preparing the ingredients

• Watermelon rinds – 1 kg
• Sugar – 1 kg
• One lemon.

Making jam

1. Cut off the outer green peel using a potato peeler.

   

2. We also compare the inside and remove traces of pulp.

   

3. Cut the peels into small pieces so you can eat them right away.

   

4. We wash the pieces and put them in a saucepan.

   

5. Add sugar and put in the refrigerator overnight.
6. Wash the lemon thoroughly (the very next day, before cooking), cut into small pieces along with the zest.
7. Place the pan with the crusts and sugar on the fire, stirring, and bring the mixture to a boil. We remove the foam.

   

8. Let it simmer for 20 minutes.
9. Then add lemon and boil for another 5 minutes.

   

10. Turn off the stove and send the jam to rest. Cool, saturate, and allow the jam to cool for at least 4 hours. You can leave it overnight, as is convenient for you.

    

11. Place the pan on the fire a second time and bring to a boil.
12. Boil for 15 minutes. Make sure that the pieces become golden and transparent - this is a criterion for readiness.

    

13. Just in case, take out one piece, let it cool and try it - it should be easy to bite off. This is another sign of a finished product.

    

14. Pour the finished delicacy into hot sterile jars and seal with iron lids.

I think you left a little bit for testing. Tasty? Well, you had your doubts. Enjoy! Do you understand what the original jam resembles? You can ask a riddle for your household.

Yes, if you don't have lemon in the house, you can use citric acid. A quarter teaspoon will be enough.

What nuances may there be in the process due to the different juiciness of the crusts, and what needs to be done.

1. The jam turns out liquid. You need to boil it longer the second time. Or add another boil. That is, cook three times with cooling intervals.
2. The jam turns out very thick. You need to add a glass of boiled hot water after the jam boils for the second time.

This was the simplest recipe, now we will look at other options. We'll figure out what the difference is along the way.

Recipe for watermelon rind jam for the winter

This is already a real oriental fairy tale. Tasty and fragrant. The difference in this recipe is that we will soak the watermelon rinds in a solution of water and soda. This will make the pieces denser and pleasantly crispy.

Ingredients

• A kilogram of thick-walled watermelon rinds
• One lemon
• A little vanilla or vanilla sugar
• Sugar a kilogram and two hundred grams
• Three glasses of water (three and a half)
• Cardamom
• For soda solution – 3 tsp. soda per 3 liters of cold water.

Step-by-step preparation of heavenly delight

1. The outer green skin needs to be trimmed off the crusts. This is easy to do with a potato peeler.

   

2. Treat the inside. Cut or scrape off with a spoon. There should be no pulp left.

   

3. Cut the peels into small pieces (one bite). The pieces should have curly edges. Imagine a little, this will make your culinary product unique. The simplest thing is to use a cheese knife.

   

4. The crusts need to be pricked with a fork.
5. Let's make a soda solution in a convenient container. To do this, you just need to dilute soda in water.
6. Place our crusts in a bowl with the solution for 4-6 hours.

   

7. Time has passed. We take out the peels and wash them thoroughly.
8. Fill with clean water for half an hour, rinse again.
9. Fill with water again for 30 minutes. Let it sit for a while and rinse thoroughly.
10. Making syrup. Pour three glasses of water into a saucepan, add half the sugar.

    

11. Stir and bring to a boil.
12. Now place the peels in boiling syrup and simmer over low heat for 20 minutes.

    

13. Then the jam needs to be removed from the heat, set aside for 8 hours, or overnight, as is convenient for you.
14. Place the saucepan on the fire and bring to a boil. Add the remaining sugar and mix. Now cook for 20-30 minutes and set aside again to cool and saturate the crusts with syrup.

    

15. Wash the lemon, remove the zest, which can be wrapped in gauze so that it can be easily removed from the jam.
16. Squeeze juice from lemon.

    

17. We put the jam on the fire for the third time. Bring to a boil and cook until done. This is approximately half an hour. The crusts should become transparent. To make sure it's done, take a piece out and taste it - it should be easy to bite and have a little crunch.
18. When you are sure that the peels are ready, dip a bag of zest into the jam and pour in the lemon juice. Add vanilla and cardamom. After this, boil for ten to fifteen minutes. Don’t be afraid to overcook, the crusts will remain intact. The bag with the zest needs to be removed. If the jam turns out thick, add a glass of boiling water. The amount of liquid added can be adjusted based on specific conditions and facts.

    

19. Distribute hot jam into sterile jars and roll up.

    

You can see that the East is a delicate matter in your own kitchen.

By the way, lemon can be replaced with orange, using both zest and juice. Or you can take half a lemon and half an orange. It will be great too.

Watermelon rind jam in a slow cooker

For owners of a multi-cooker miracle, preparing delicious watermelon rinds is not a problem at all. There was a watermelon, there was a desire, there would be jam.

Preparing a set of ingredients

• Watermelon rinds - 1 kg
• Sugar – 700 gr.
• Medium lemon - 1 pc.

Cooking a delicious dish

1. Let's prepare the crusts - cut off the green crust, trim the inside. If there is some pulp left, it's okay. The finished product will be tastier.
2. Cut into small pieces.
3. Place the watermelon cubes in a convenient bowl, sprinkle with sugar, and set aside for half an hour to an hour. The process of releasing juice should begin.
4. Transfer the mixture into a multi-cooker bowl. Set the “Quenching” mode for an hour. Close the lid and turn on the device.
5. Wash the lemon thoroughly. Cut into small pieces along with the zest.
6. After 20 minutes, you will need to open the multicooker lid and see if the sugar has dissolved. At the same time, throw in the lemon, stir, close the lid and wait for the signal.
7. After the time has passed, the lid must be opened. Make sure the crusts are ready, which should be transparent, and evaluate the thickness of the jam. If you are satisfied with it, pour the jam into sterile jars and roll up. If not, set additional time and boil the jam some more.

Delicious food is ready! A REDMONT multicooker with a capacity of 5 liters helped me. I advise you to compare the volume of your multicooker with the specified proportions.

How to make jam from watermelon rinds without soda

Many housewives are confused by soaking watermelon rinds in a soda solution. You can achieve the required density of the material in another way. The jam will also be incredibly tasty.

Dear housewives, today we have established waste-free production in our kitchen. Respect and respect to us.

Recipes for candied watermelon rinds are simple and easy, which allows every housewife to prepare an amazing-tasting sweet without much difficulty. On a winter evening, candied watermelon will be a great addition to tea.

The benefits and harms of watermelons and their rinds

This colorful fruit can be eaten either fresh or processed. Its positive properties are also derived from canned watermelons in winter. But large berries are not only canned, they are perfectly processed into sweet candied fruits along with their peel, which is no less useful than the pulp. By consuming such a product, you can get the benefits and harms of candied watermelon rinds (). Not all organisms react positively to watermelon, although watermelon pulp contains many vitamins and beneficial microelements. Among such substances are vitamin B, PP, ascorbic and folic acids, carbohydrates, fiber and potassium.

The harm that can also cause dishes made from it is digestive problems if it is grown on a large number of chemicals. Not every person is able to digest such substances favorably. Individual contraindications for the use of watermelons and candied watermelon rinds according to various recipes may be: diabetes, diarrhea, problematic pancreas, pyelonephritis, colitis, nephrolithiasis and diseases associated with the urinary system.

To collect a decent amount of rinds, immediately after eating a slice of watermelon, the remaining rind should be placed in a container and stored in the refrigerator until the entire watermelon is gone. Only then should you start preparing candied fruits.

Recipe for candied watermelon rinds No. 1

This recipe does not involve soaking the raw materials in soda or rubbing it with it. The preparation time will also take very little, about 30 minutes. Only saturating the peel with sugar takes a decent number of hours, but here you no longer make any effort. Therefore, the simplest recipe for candied watermelon rinds is in front of you.

For candied fruits you will need:

• watermelon peel (rind) – about 750 grams;
• sugar – 2.5 cups (150 grams);
• water – 1 liter.

Cooking steps:

1. Using a knife, loosen the crusts from the dense green skin. Be sure to weigh the resulting raw materials.
   
2. Cut the crust into cubes.
   
3. Take any pan, pour in water and add sugar.
   
4. Boil water until the sugar dissolves and the syrup becomes transparent.
   
5. Place the rind slices in the syrup and simmer for 15 minutes over low heat.
   
6. Turn off the heat, cover with a lid and leave to steep for 12 hours. Then boil again for 15 minutes and wait again for 12 hours. And do the same procedure again.
   
7. Take a colander or strainer and pour the cooled ingredients into it. The crusts will remain in the colander, and the sweet mass will drain. It is advisable to keep them in a colander for about 30 minutes to completely free them from liquid.
   
8. Prepare a baking sheet on which to spread aluminum foil. Roll future candied fruits in sugar to prevent them from sticking and place them loosely on a baking sheet. Place this entire structure in a dry, non-clogging place for 2 days.
   
9. Sweet holidays to you!

This recipe requires clear proportions of ingredients. Namely: 3 parts peel, 2.5 parts sugar, diluted in 4 parts water. For example: after weighing, you got 300 grams of crusts, which means you should take 250 grams of sugar and boil it in 0.4 liters of water.

Recipe for candied watermelon rinds No. 2

For those interested in how to make candied watermelon rinds with lemon juice, there is an excellent recipe below.

For candied fruits you will need:

• watermelon - 4 kg (it should yield 1 kg of rinds);
• sugar – 1 kg;
• lemon – 1 pc.

Cooking steps:

1. Cut the watermelon and remove the rind. Remove the hard green layer from the resulting peel.
   
2. Cut into cubes or strips.
   
3. Boil water with the juice of half a lemon and scald the sliced ​​watermelon rinds with it 4 times. Place in a colander and cool with water.
   
4. Boil syrup from half a liter of water and sugar. Pour the cooled cubes into it and cook for 15 minutes. Turn off the heat and set aside for 10 hours. Then cook again for 15 minutes and wait again for 10 hours.
   
5. For the third time of cooking, pour in a couple of large spoons of lemon juice and boil.
6. Place the candied fruits in a colander to drain all the syrup.
   
7. Place on a baking sheet and place in the oven to dry for 10 minutes at 40 degrees. Remove and set aside for 3 days. You can sprinkle sugar on top or powdered sugar.
   
8. After three days, enjoy delicious candied peels.

You can store candied fruits in tin cans, inside of which you need to place aluminum foil.

Recipe for candied watermelon rinds in a slow cooker

Don’t lose sight of the best kitchen assistant – the multicooker. Candied watermelon, the recipe for which involves boiling them in a slow cooker, turns out very tasty.

For candied fruits you will need:

• watermelon rinds – 1 kg;
• sugar – 1 kg;
• water – 200 grams;
• lemon, vanillin - to taste and desire.

Cooking steps:

1. Peel the crusts from the green shell.
   
2. Cut them into shapes and blanch for 5 minutes.
   
3. Fill the multicooker bowl with slices, pour in water and sugar in the specified quantity. There are two options for preparing candied fruits. First: turn on the “baking” mode, second: “pilaf” mode. The time should be selected according to the instructions for the multicooker.
   
4. After the first boiling, you need to add 200 grams of sugar and squeeze out an orange. If there are no citrus fruits, use citric acid to taste. Again, you should enable the same mode on the control panel. Don't forget to add vanilla.
   
5. Upon completion of the boiling process, remove the candied fruits from the watermelon rinds at home and place them in a colander.
   
6. After the syrup has drained, place the shaped straws on parchment paper and let them dry for 3 days.
   
7. Bon appetit!

When cutting the crusts, it is better to give the future shape larger, otherwise during processing you may end up with a crust puree.

Candied watermelon rinds, the recipes for which are varied, and therefore you can give free rein to your imagination. For example, add lime instead of lemon juice. Add more ingredients and spices: vanilla, powdered sugar, food coloring, natural coloring and other components. Rainbow candied fruits to you!

Detailed video recipe for making candied watermelon rinds