Watermelon is a very tasty and healthy berry that contains a large amount of vitamins. It is considered one of the most effective blood pressure medications.
It is necessary
- To make watermelon jam:
- - 500 g of watermelon pulp;
- - 800 g of sugar;
- - glass of water;
- - lemon zest.
- To make watermelon rind jam:
- - 1 kg of crusts;
- - 1 kg of sugar;
- - 3 glasses of water;
- - 1 teaspoon of baking soda.
Instructions
Step 1
For making watermelon jam from the pulp
remove the peel from the berry, clean the seeds. Cut into small wedges and place in an enamel bowl. Fill with water. Boil over low heat. Continue simmering until the watermelon chunks are softened. Then drain off excess water. Then take the lemon. Scald it with boiling water. Grate the lemon zest and squeeze the juice from the pulp. Take 0.5 kg of granulated sugar, fill it with a glass of water and lemon juice. Bring this syrup to a boil. Pour them over the watermelon pieces and cook them all together over low heat. Stir constantly. After the jam has thickened, remove from heat and pour into jars. Please note that the jars must be sterilized beforehand.
Step 2
In order to boil the pink-transparent watermelon jam, cut the white-red part of the rind into small cubes. Dissolve a teaspoon of baking soda in a glass of hot water. Place the watermelon slices in a saucepan, cover them with five cups of water, and add a glass of water and baking soda. Mix everything thoroughly, and then put in a dark place for four hours. After that, drain the water and rinse the watermelon pieces.
Step 3
To make sweet syrup for this jam, pour half a kilogram of sugar into a large enamel bowl. Add three glasses of water, stir. Put this mixture on low heat, boil. Place the watermelon slices in a bowl and cook for about 20 minutes. Place the jam for 8-12 hours in a dark place. Then add another 0.5 kg of sugar. Stir and bring to a boil. If you wish, you can add lemon peel or vanilla pod to the brew. At the end of cooking, remove the vanilla. Let the jam cool. Spread it over the pre-prepared jars. Store them in a cool, dark place.
