From watermelons and melons, you can prepare a fragrant healthy dessert, which is commonly called honey. Watermelon and melon honey is stored for the whole winter at the height of the season of these melon crops, when their prices are low, and the choice is great.
Watermelon honey
For the preparation of watermelon honey, ripe, sweet, intact fruits with a thin skin are suitable. From 16-17 kg of ripe watermelons, approximately a kilogram of honey is obtained. Wash the watermelon well and remove all the edible pulp and seeds from it. Pass it through a meat grinder or sieve to squeeze out the juice. Filter the resulting juice into an enamel pan through cheesecloth folded in several layers and put on low heat. Boil until the volume of liquid is 9-10 times less than the original. Pour the prepared hot honey into clean, dry, heated jars and roll up with metal lids. You can make candied fruits from the remaining watermelon peels.
Melon honey
Melons for making honey should be selected ripe, with tender pulp. Wash them thoroughly, cut them in half, remove seeds and cut off the rind. Pass the melon through a meat grinder with a large wire rack and squeeze the juice through cheesecloth into an enamel saucepan. Put the saucepan on low heat and boil the melon juice, stirring it regularly, until the volume is reduced by 5-6 times. To check the readiness of the honey, put the boiled juice on a saucer: it should not blur. Filter the finished honey through 2-3 layers of gauze, bring to a boil and pack in clean, dry heated jars, then roll up under metal lids.
