You can enjoy fresh juicy watermelon in central Russia only in the second half of summer and early autumn. To save your favorite berry for the winter, you will need homemade recipes. For example, you can cook watermelon jam - it will preserve not only the familiar taste, but also some useful microelements. Both sweet pulp and crusts will be used. Lemon zest will help to give the delicacy a pleasant citrus aroma.
It is necessary
-
- For watermelon pulp jam:
- 800 g granulated sugar;
- 400 g watermelon pulp;
- juice of one lemon;
- zest of half a lemon;
- 2, 5 glasses of water.
- For watermelon rind jam:
- 1 kg of watermelon peels;
- 3 glasses of water;
- 1, 2 kg of granulated sugar;
- zest of half a lemon.
Instructions
Step 1
Peel the crusts off the watermelon and set them aside - you will need them for another treat. Remove all seeds from the pulp and chop it into small slices.
Step 2
Place the chopped watermelon pulp in a saucepan and pour in half a glass of water. Cook over low heat until softened, then add 400 g of granulated sugar.
Step 3
Prepare the syrup separately: dissolve 2 cups of granulated sugar in a glass of water and add the freshly squeezed juice of one lemon. In order for the fruit to give more juice, it is recommended to pierce the citrus peel with a fork before squeezing, before reaching the pulp, and put it in boiling water for 1 minute. After that, roll the hot lemon on the table and cut along the longitudinal line. The slices can now be placed in the juicer.
Step 4
Place the pot of sugar and lemon syrup on the stove so that the bottom heats up more on one side. Remove foam with a slotted spoon - it will periodically appear on the "cold" side. When the solution stops foaming, put the dishes on high heat and cook the syrup until smooth.
Step 5
Pour the prepared syrup into a saucepan with watermelon gruel and add the fresh zest of half a lemon. It is better to remove it from the fruit with a fine grater, and only the colored part of the skin should be used.
Step 6
Stir the contents of the saucepan and cook the watermelon jam over medium heat until thickened. Do not forget to constantly stir the mass with a wooden spatula and remove the foam with a slotted spoon. The delicacy is ready if its drop freezes on the saucer, and does not spread over it.
Step 7
Start making jam from watermelon peels. Gather 1 kg of pure raw materials and peel off the green layer from it with a knife. Cut the crusts into small cubes and place in a saucepan. Pour in three glasses of water, bring to a boil and simmer for 15 minutes with constant stirring.
Step 8
Make a syrup with 3 glasses of water and 1, 2 kg of granulated sugar. Bring the sugar solution to a boil, dissolve all the sweet crystals in it. Place the softened watermelon rind slices on a sieve and drain.
Step 9
Put the cubes in the syrup, stir with the lemon zest and let soak for 10 hours, then boil the jam in stages: keep it on medium heat for 20 minutes and leave for 10 hours outside the stove; boil again and cool; boil for the last time and immediately roll up in sterile glass jars.
