Blanks for the winter: watermelon jam (recipe for crusts and pulp)

Watermelon is a favorite summer treat for almost every person. In addition to the fact that this fruit is very tasty, it is also good for health. In the composition of watermelon flesh there are 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 eat this berry fresh, quite small, literally a month or two. Therefore, many housewives make blanks from watermelon for future use. They quail it, preserve it, 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 cooked according to these descriptions have a pleasant aroma, beautiful appearance and extraordinary taste.

Jam from a water-melon (flesh)

This kind of delicacy is prepared precisely from the red part of this melon plant. Watermelon peel, remove seeds from it. Pulp (500 g) cut into small pieces and put into a pan with a thick bottom. Pour in the same boiled water (200 g) and put the vessel on fire. Boil the watermelon until it becomes soft. Next, drain the liquid, and add a half kilogram of sugar and a peel of one lemon or orange to the watermelon pulp. In a separate vessel, prepare the syrup. For this, dissolve sugar (300 g) in water (200 g) and boil. Pour the resulting liquid into the pan with the pulp and cook until thick. Then the jam from the watermelon, prepared for the winter, is packaged in sterile glass jars, clogged and stored in a cool room.

Jam from a water-melon. The recipe for making snacks from crusts

Do not rush to throw away the skins from the eaten striped vegetable. Of white dense pulp, which is located just under the green skin, you can prepare a very tasty and healthy jam.

Collect all the crusts from one medium-sized watermelon (about 4 kg). With a knife, remove the top green layer. White flesh cut into cubes, fold into a saucepan and sprinkle with sugar (1 kg). Leave the workpiece for several hours. When the mass drains the juice, put the vessel on fire, bring to a boil and simmer the jam for half an hour. Next, turn off the cooker and allow the workpiece to cool completely. Squeeze the juice of one small lemon into the watermelon mass and cook it again. After the next cooling, protivite the jam once or twice. Then spread it over sterile containers and tighten with metal covers. Jam from a water-melon, the recipe of which you now know, turns out to be a beautiful golden color. Pieces remain whole and transparent. This delicacy is very similar to marmalade: both in appearance and taste.

Jam from watermelon (recipe with melon)

This sweetness melts in your mouth. This jam has a honey flavor, a pleasant aroma, and looks like jelly.

To prepare this delicacy you will need in equal proportions the crust of watermelon and melon (half a kilogram). They need to be cleaned from the thin outer peel and cut into small pieces. Next, the prepared pulp is poured with a saline solution, prepared from a liter of water and two large spoons of salt, and aged for half an hour. Then soak in clean hot water (80-90 degrees) for 10 minutes. At the end of this time, the water is drained, and the slices of watermelon and melon are filled with syrup. It is made from 600 g of water and 400 g of sugar. Cook the jam in several ways in the manner described in the previous recipe. Roll the stock into jars and store it in a cellar or refrigerator.

Prepare a jam of watermelon for the future and treat your relatives and friends all year round with a delicious treat. Feel the taste of summer in the cold winter. Bon Appetit!