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Jam from watermelon: a recipe for an amazing dessert
All accustomed to the traditional jams made from fruit and berries, mainly raspberries, strawberries, apples, plums... But if you suddenly wanted to move away from tradition and surprise your guests and home with an unusual treat, make jam out of watermelon.
The benefit now is the season for this wonder-product is in full swing and you probably can "lingering" half of the watermelon, which is already "not go", and throw a pity. Now she found a great application! Jam from water — melon not only decorate your table and surprise guests, but will become one of the favorite treats of your household.
Jam from watermelon, by the way, is of two types: brewed from watermelon rind, and cooked directly from watermelon pulp. The proposed recipe is fine, delicate, fragrant watermelon jam made from the pulp of this amazing huge berries.
In the future, if you want to change, you will be able to add to the original product other fruits and berries, for instance melon, apples, orange, peach, and get jam from watermelon taste with a brand new shade.
Ingredients:
700 g watermelon pulp,
1 kg of sugar,
10 g of vanilla sugar,
10 g of citric acid.
Preparation:
Watermelon wash, clean from the skin and seeds, leaving only the sweet pulp.
Watermelon flesh cut into cubes of medium size, put in a saucepan and pour sugar. Leave the watermelon with the sugar for two hours, to drain juice.
Put the pan with the watermelon on medium heat and provari it, gently stirring with a wooden spatula, for 15 minutes. Then leave it to cool down.
Again put the jam from watermelon on the fire for 15 minutes and leave to cool. The procedure repeated three times.
During the last cooking add in jam from watermelon vanilla sugar, citric acid, provari after that another 5 minutes and remove from heat. The jam is ready. It only remains to cool.
Author Olga Knyazhevich
The benefit now is the season for this wonder-product is in full swing and you probably can "lingering" half of the watermelon, which is already "not go", and throw a pity. Now she found a great application! Jam from water — melon not only decorate your table and surprise guests, but will become one of the favorite treats of your household.
Jam from watermelon, by the way, is of two types: brewed from watermelon rind, and cooked directly from watermelon pulp. The proposed recipe is fine, delicate, fragrant watermelon jam made from the pulp of this amazing huge berries.
In the future, if you want to change, you will be able to add to the original product other fruits and berries, for instance melon, apples, orange, peach, and get jam from watermelon taste with a brand new shade.
Ingredients:
700 g watermelon pulp,
1 kg of sugar,
10 g of vanilla sugar,
10 g of citric acid.
Preparation:
Watermelon wash, clean from the skin and seeds, leaving only the sweet pulp.
Watermelon flesh cut into cubes of medium size, put in a saucepan and pour sugar. Leave the watermelon with the sugar for two hours, to drain juice.
Put the pan with the watermelon on medium heat and provari it, gently stirring with a wooden spatula, for 15 minutes. Then leave it to cool down.
Again put the jam from watermelon on the fire for 15 minutes and leave to cool. The procedure repeated three times.
During the last cooking add in jam from watermelon vanilla sugar, citric acid, provari after that another 5 minutes and remove from heat. The jam is ready. It only remains to cool.
Author Olga Knyazhevich
