You can prepare jam for the winter not only from traditional berries and fruits, but also, for example, from watermelon. Moreover, the jam is equally tasty both from watermelon pulp and from watermelon crusts.
It is necessary
-
- For watermelon jam:
- - 0.5 kg of watermelon;
- - 1 kg of sugar;
- - 1 glass of water;
- - 1 lemon.
- For watermelon rind jam:
- - 1 kg of watermelon peels;
- - 1, 2 kg of sugar;
- - 1, 5 tsp soda;
- - 9 glasses of water.
Instructions
Step 1
Watermelon jam
Peel the watermelon, remove the seeds. Cut the watermelon pulp into small pieces and place in an enamel bowl. Pour in water and cook over low heat until the watermelon pieces soften. Drain excess water. Scald the lemon with boiling water, remove the zest and grate or finely chop it, squeeze the juice from the lemon pulp.
Step 2
Dissolve 0.5 kg of sugar in a glass of water, pour in lemon juice. Bring the lemon and sugar syrup to a boil. Add the remaining sugar and lemon zest to the watermelon pulp. Pour the hot syrup over the watermelon and cook over low heat, stirring occasionally, until thickened. Pour the watermelon jam into pre-prepared sterilized jars and close the lids.
Step 3
Watermelon Peel Jam
Peel the tough green rind off the watermelon rind. Rinse the remaining white-red pulp and cut into 1 x 1 cm cubes. Pierce each piece with a toothpick or fork.
Step 4
Dissolve baking soda in 1 glass of hot water, pour in 5 more glasses of cold water. Pour the soda solution over the watermelon peels and leave for 4 hours. Then fold the crusts in a colander and rinse them thoroughly under running water to remove any soda residues.
Step 5
Boil a syrup with 600 g sugar and 3 glasses of water. Transfer the crusts to the syrup and simmer at a low boil for about 15 minutes, stirring occasionally. Then remove the jam from the heat, cool and leave for 10-12 hours to soak.
Step 6
Pour the remaining sugar over the watermelon rind. Put the jam on the fire and cook for another half hour. The watermelon rind will turn golden-transparent at the end of cooking. Optionally, add 2-3 g of citric acid crystals. Pour hot jam into sterilized jars - candied watermelon cubes should be completely covered with syrup, roll up the lids hermetically and store in a cool dark place.
