Few people have not heard about the jam from the crusts of watermelon , it's a pity to throw away the product, especially if money was paid for it. But jam from a water-melon pulp cook less often. First, I want to get the maximum benefit from eating this juicy fruit in the season, and secondly, it's not easy to weld jam from watermelon.
As easy as pie
The simplest thing is to weld something like a thick syrup with a pleasant gently-red shade, in which sweet, melting fragrant fragments will float. A watermelon jam made of pulp is prepared in a multivariate.
Ingredients:
- ripe medium-sized watermelon - about 5-6 kg;
- white domestic refined sugar - 3-3.5 kg;
- vanillin - 20 g.
Preparation
Carefully cut the watermelon - cut the crust so that no white part remains, select the stone, cut the pulp into slices. They should not be small, because the watermelon strongly boils. We lay the pieces and all the juice that will be released during cutting, into the bowl of the multivark, pour sugar and leave for a couple of hours, so that the sugar gets wet and properly soaked with juice. Then in the "Quenching" mode, set the time for 40 minutes and, sometimes mixing, prepare our watermelon jam from the pulp, the recipe, as you can see, is quite simple. In the end, add vanillin, put them into sterilized jars and roll them up.
If there is no multi-
If you have not yet acquired such a useful kitchen appliance, cook the jam in a bowl or a thick-walled saucepan.
Ingredients:
- small (2 kg approximately) watermelon with thin skin - 3 pcs .;
- granulated sugar produced in CIS countries - 4 kg;
- pectin-containing additive ("Confiturk", "Quittin") - 4 sachets.
Preparation
To make a thicker jam from a watermelon flesh for the winter, thickeners, for example, gelatin, agar-agar or pectin, are added to the recipes. It turns out more like the usual jam with less syrup. We divide our watermelons into small pieces, take out the bones and cut the skin. We fall asleep with sugar and wait a couple of hours. Put the jam on the fire, and when it boils, add pectin. This delicacy is cooked for a very short time - 5 minutes, and roll.
It's all for business
Well, if watermelons are still not so much, and please yourself in the winter tasty, you want, we cook another watermelon jam, we use a recipe from crusts and flesh.
Ingredients:
- watermelon thin - 5-6 kg;
- gelatin instant - 3-4 plates;
- Sugar white domestic - 3 kg.
Preparation
Watermelon cut into slices, remove pits, separately cut the red juicy pulp, separately - the white part of the crusts. We cut the green skin, it will not be needed. White pieces are covered with sugar and on a small fire cook for about a quarter of an hour, cool, repeat the process, adding a red part of the watermelon. Turn off the jam, add gelatin and, stirring, dissolve it. Delicious jam is ready.