The recipe for jam from watermelon
- Purified Watermelon - 1 Kilogram
- Sugar - 1,5 Kilogram
- Water - 400 milliliters
- Vanilla - 10 Grams
- Lemon - 1/2 Pieces
1. Take the watermelon, clean it from the green peel. The red pulp is separated from the white crust. We cut the white crust into small pieces (about 3 by 3 cm) and put it in water. The red pulp of watermelon is washed under cold water, then put into boiling water and cook for 5-10 minutes. After cooking, pour the red pulp onto a sieve and cool it. 2. Cook the most ordinary syrup (water + sugar). Boiled red pulp and white pieces of watermelon soaked in water, put in a saucepan, pour boiling syrup and cook for about 25 minutes, then remove from heat and leave to infuse for 2 hours. Then repeat this procedure - again, cook for about 25 minutes, then remove from heat and leave for 2 hours. 3. After twice repeated procedure from the previous paragraph, the jam is almost ready, it remains only to squeeze into it the juice of half a lemon, put vanillin, and stirring to cook on low heat for another 5-6 minutes. Jam from a watermelon is ready - in the usual way it can be rolled up to the banks and left for storage.