Kitchen appliances and utensils
- a pan with a capacity of 6 liters;
- sieve;
- culinary spatula;
- kitchen scales;
- cutting board;
- knife.
Ingredients
- Watermelon - 2 kg
- Sugar - 2 kg
- Citric Acid - 10 g
- Vanilla Sugar - 10 g
Step cooking
- Wash watermelon or slices of watermelon weighing 2 kg, peel, remove absolutely all seeds. Only pulp is needed for cooking. Cut the watermelon pulp into medium-sized cubes. Choose the size of the pieces at your discretion so that it is convenient for you to work with them. Put a sieve on top of the pan. Wipe the watermelon pulp through a small mesh sieve. You can kill the mass with a blender. To prepare this sweet dish, pick up a large-sized container, since during cooking the mass foams quite strongly, increases in volume.
- Add the squeeze from the sieve to the resulting watermelon juice (seedless, if removed, remove), mix.
- Put in a pan 2 kg of granulated sugar, mix the mixture until sugar is completely dissolved. To obtain a denser, jelly-like consistency, when cooking this dish, you can use sugar with gelling additives, for example, Gelifix, Confiture, agar-agar, or add gelatin to the jam.
- Put the pan with the workpiece on medium heat, cook with stirring constantly for 15 minutes. If you like a delicate lemon flavor, add a little lemon zest to the jam. You can add other flavoring additives, for example, cinnamon, star anise. Let the jam stand for 20 minutes without heating, so that the slices of watermelon are soaked in sugar syrup. Repeat the action again.
- Bring the jam back to a boil, add 10 grams of vanilla sugar and 10 grams of citric acid. Cook another 5 minutes from the moment of boiling, stirring the mass all the time. When preparing this jam, constant stirring is necessary so that the mass does not stick to the bottom and does not burn. Use a spatula or a wooden spoon to mix.
- Pour the hot jam into the jars, roll them in metal or close with nylon lids. Keep jars with nylon lids in the refrigerator, rolled up with metal lids - in a cool place.
Did you know? For the preparation of sweet preparations from the pulp of watermelon, it is better to take late varieties of berries: they contain a greater amount of sucrose and glucose, making the mass more dense during cooking.
Video recipe
We suggest you watch a video showing the preparation of this original jam. See for yourself that there’s nothing complicated in cooking this sweet workpiece.
Now you also know how to cook for winter tea a very beautiful and delicious jam made from the pulp of watermelon. And what unusual sweet preparations for the winter do you make?
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