Watermelon is a favorite summer treat for almost every person. In addition to the fact that this fruit is very tasty, it is also healthy. The composition of watermelon pulp contains vitamins B, C and PP, folic acid, fiber, carotene. All these elements have a beneficial effect on the operation of all systems and organs. Unfortunately, the period when you can enjoy this fresh berry is quite small, just a month or two. Therefore, many housewives make blanks from watermelon for the future. They ferment it, preserve it, and freeze it. But in this article we will talk about how to cook jam from watermelon. The recipe for this delicacy will be presented to your attention not one, but three. Dishes prepared according to these descriptions are distinguished by a pleasant aroma, beautiful appearance and unusual taste.
Watermelon Jam (Pulp)
This type of delicacy is prepared precisely from the red part of this melon plant. Peel the watermelon, remove seeds from it. Cut the pulp (500 g) into small pieces and put in a pan with a thick bottom. Pour in the same boiled water (200 g) and put the bowl on the fire. Boil a watermelon until it becomes soft. Then drain the liquid, and add half a kilogram of sugar and the zest of one lemon or orange to the watermelon pulp. Prepare syrup in a separate bowl. To do this, dissolve sugar (300 g) in water (200 g) and boil. Pour the resulting liquid into a pan with pulp and cook until thickened. Next, watermelon jam , prepared for the winter , is packaged in sterile glass jars, corked and stored in a cool room.
Watermelon Jam. Recipe for crust treats
Do not rush to throw away skins from eaten striped vegetables. From the dense white pulp, which is located directly under the green peel, you can make a very tasty and healthy jam.
Collect all the peels from one medium-sized watermelon (about 4 kg). Remove the top green layer with a knife. Cut the white flesh into cubes, put in a pan and sprinkle with sugar (1 kg). Leave the workpiece for several hours. When the mass starts the juice, put the bowl on the fire, bring to a boil and simmer the jam for half an hour. Next, turn off the stove and allow the workpiece to cool completely. Squeeze the juice of one small lemon into the watermelon mass and boil it again. After the next cooling, simmer the jam one or two more times. Then lay it in sterile containers and tighten with metal caps. The watermelon jam, the recipe of which you just learned, turns out to be a beautiful golden color. Pieces remain solid and transparent. This delicacy is very similar to marmalade: both in appearance and in taste.
Watermelon Jam (melon recipe)
This sweetness melts in your mouth. This jam has a honey flavor, a pleasant aroma, and looks like jelly.
For the preparation of this treat you will need in equal proportions the crust of watermelon and melon (half a kilogram). They need to be cleaned of a thin outer peel and cut into small pieces. Next, the prepared pulp is poured with saline prepared from a liter of water and two large tablespoons of salt, and incubated for half an hour. Then soaked in clean hot water (80-90 degrees) for 10 minutes. After this time, the water is drained, and pieces of watermelon and melon are poured with syrup. It is prepared from 600 g of water and 400 g of sugar. Jam is cooked in several steps in the manner described in the previous recipe. Roll up the workpiece in jars and store in a cellar or refrigerator.
Make watermelon jam for the future and treat your family and friends with a delicious treat all year round. Feel the taste of summer in the cold winter. Enjoy your meal!