Jam from watermelon peels

Ingredients:

1 kg watermelon (crust)

1.5 kg sugar

2 glass water

2 g citric acid

Since watermelon peels remove the top layer, leaving the green flesh. Cut the flesh into thin slices (cubes, sticks, sticks - at your discretion) and lightly boil in water. Drain the water and cover to put in the syrup and cook until transparent. At the end of cooking, add citric acid, from which the jam becomes an emerald color.