Here’s the latest recipe from my Sunday marathon based on watermelon: watermelon rind jelly (or watermelon, if that’s what you call it). π
Since I’ve recounted the entire saga in chronological order, starting with an innocent watermelon pulp jam, followed by a watermelon jelly, and then a necessary rind jam…
…so at this point, even if perhaps you’ve had your fill of watermelon (I hope not!! π), I can’t help but tell you about the last step I took in this dance of recipes: watermelon rind jelly.
A recipe that is a logical consequence here at my house. Where the respect we have for food does not allow us to throw away what can be recycled (now that I know the rinds are edible).
And especially because it results in a dessert that’s good, really good, that can’t be missed in summer! π
γ°γ°γ°
π And if you like to stay cool, below you’ll find more of my jellies and ice creams: π
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 cup Watermelon Juice (obtained from rind jam)
- 2.7 tbsps Cornstarch (maizena)
- 2 teaspoons Sugar (optional)
- Lemon
- Mint
- Cinnamon
Tools
- Sieve
- Saucepan
- Ramekins
Preparation
N.B. Just like in the previous jelly, i.e., the one made from watermelon pulp, I’m providing the quantities for two servings, but you’ll find that the weights depend on how much juice your watermelon rind jam decides to give you. π
Let’s start:
After straining the watermelon rind jam (I’m showing you the photo again that you’ve already seen in the jam recipe),
and after collecting the juice,
proceed as follows:
Pour cornstarch (at a ratio of 2.7 tbsps per cup of juice) into a saucepan.
Add a small amount of juice and stir well with a spoon to dissolve the starch, ensuring no lumps form.
Pour in the rest of the juice.
Add sugar.
π I marked sugar as optional because the sweetness of the juice depends on how much the rind jam was sweetened. My jam was lightly sweetened, so I added a teaspoon of sugar per serving to my jelly. My advice is to taste the juice and then decide according to your preference.
Stir well.
Add your preferred aroma: a few mint leaves, or the zest of half a lemon, or a pinch of cinnamon powder (or a small stick).
π My favorite aromas for this jelly are mint and cinnamon, while my husband prefers lemon. I recommend trying all three! π
Turn on the heat and bring to a boil, stirring constantly; when it thickens and becomes shiny, the jelly is ready.
Transfer into bowls or pudding molds.
Let cool at room temperature, then refrigerate for at least 2 hours.
And after this overload of watermelon recipes… I promise and announce that the next recipe will be on a completely different topic!! π π
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