If you are not able to eat a whole watermelon, and it is a pity to throw it away, think about making jam. It turns out to be very tasty not only from the pulp, but also from the peels of the berry.
It is necessary
-
- For watermelon jam: 400 g of watermelon pulp
- 800 g sugar
- glass of water
- lemon zest
- For watermelon rind jam: 1 kg rind
- 1.2 kg sugar
- 9 tbsp. water
- 1 tsp soda with a slide
Instructions
Step 1
In order to cook the watermelon pulp jam, cut it into pieces and peel it. Place the slices in a saucepan, cover them with water and cook until softened. Drain the water, pour half the sugar into the watermelon and put the lemon zest. Then pour a glass of water into a separate saucepan, add the remaining sugar and boil the syrup. Pour it into watermelon slices. Boil everything until thick.
Step 2
If you properly cook the watermelon rind jam according to the following recipe, each piece will have a beautiful golden-transparent color. For cooking, take the white-red portion of the rind without the green rind. Rinse food well and cut into 1x1 cubes or strips. Slices cut with a curly knife will look beautiful. Chop each piece with a fork.
Step 3
Dissolve the baking soda in a glass of hot water. Place the crusts in a saucepan, cover them with water and baking soda, add another 5 tbsp. water. Stir everything and leave for 4 hours. Then drain the water and rinse the crusts well. To do this, fill them with clean water several times, leave for 30 minutes, and then drain the water.
Step 4
To make the sugar syrup, pour half the sugar into a large saucepan and add 3 tbsp. water and mix everything well. Place a saucepan over medium heat and bring the syrup to a boil. Put the watermelon rind in it and cook over medium heat for 20 minutes, stirring occasionally.
Step 5
Then remove the pan from heat and leave for 8-12 hours. Then put the container back on the stove and add the other half of the sugar. Stir everything and bring to a boil over medium heat. Cook for 20-30 minutes. Set aside the pot again for 8-12 hours and repeat the procedure. In the last boil it will be good to add the zest, removed from the shavings of lemon and orange. You can add half a vanilla pod or vanilla sugar to taste. Some lovers add lemon juice or citric acid.
Step 6
At the end of cooking, remove the pan from the heat and let the cooked jam brew for 12 hours. Remove the zest and vanilla pod. Spread the cooled product into pre-sterilized jars. The crusts should be completely covered with syrup. Cover the jars with lids and place in a cool dark place.
