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Watermelon jam


Ingredients for Making Watermelon Jam

  1. Watermelon 500 grams
  2. Sugar 1 kilogram
  3. Purified water 150 milliliters
  4. Citric acid 1 gram
  • Main ingredients: Watermelon, Sugar
  • Portion2-3
  • World Cuisine

Inventory:

Kitchen scale, kitchen knife, cutting board, deep non-stick pan (capacity 3 liters), wooden kitchen spatula, glass jar - 2-3 pieces, metal screw (usual with an elastic band) cover 2-3 pieces, stove, dish towel (key for preservation), a table fork, a wide-necked watering can, a ladle, a woolen blanket, tableware for serving (bowls, dessert vases, bowls).

Making watermelon jam:

Step 1: prepare the inventory.


In order for the preservation to stand all winter and not deteriorate, it is necessary to properly prepare all the inventory with which the process will be carried out. First of all, we carefully check for rust, cracks or any other damage, and also scrupulously rinse off any dirt using a soft kitchen sponge, baking soda or a detergent with a minimum content of chemicals. Then we douse small dishes with hot water, and we sterilize lids with jars in any convenient way, for example, in a saucepan on a stove, in a microwave or oven.

Step 2: prepare and boil the watermelon.


Then we wash the watermelon under trickles of cold running water. Dry it with paper towels and cut it into several small pieces with a sharp kitchen knife.

Remove the crusts from them, remove the seeds from the pulp with a table fork and weigh it on a kitchen scale, only 500 grams are needed.

We transfer the red delicacy to the cutting board, chop the cubes and send them to a deep non-stick pan.

Then we fill in a kilogram of granulated sugar and, without stirring, leave it in this form for a couple of hours so that the watermelon starts up the juice.

Step 3: Cook the watermelon jam.


After the right time, put the pan with pieces of pulp on medium heat and after boiling, we make jam 15 minutes until the sugar grains are completely dissolved, constantly stirring with a wooden kitchen spatula. Later remove from the stove and let cool completely. Repeat this process twice morebut the third time pour a little citric acid into the resulting mixture, boil, but don't cool, but immediately proceed to the next step.

Step 4: preserve the watermelon jam.


After the third 15-minute cooking, using a wide-necked watering can and ladle, distribute the hot, sweet and sour jam to the sterilized jars, filling them almost to the very top of the necks. Then we cover the glass containers with clean, metal, hot lids and tightly close, if they are screwed - with a dishcloth, if ordinary with an elastic band - using a special key for preservation.

Check the jars for leaks. Air doesn’t pass? Perfectly! We put the workpiece on the floor upside down, wrap it in a woolen blanket so that there are no gaps, and maintain it in this form until it is completely cooled, that is 2-3 days.

After that, we send the jam to a cool, well-ventilated place in which it can be stored for 6 to 8 months, for example, a cellar, pantry or basement.

Step 5: serve the watermelon jam.


Watermelon jam is served at room temperature. It is customary to serve it in utensils specially designed for this purpose: bowls, deep bowls, or small dessert vases. Together with this yummy, you can put on the table bowls with nuts, whipped cream, butter and fresh sweet butter or puff pastries, although homemade cookies or pancakes are also suitable.

It is also very often used for interlaying cakes, pies or pastries, or as an addition to ice cream and soufflé. This jam is pleasant to relish with fresh hot drinks, tea, coffee or cocoa. Enjoy it!
Enjoy your meal!

Recipe Tips:

- if the watermelon is too sweet, you can reduce the amount of granulated sugar to 750-800 grams;

- very often, instead of citric acid, they use natural freshly squeezed juice of this citrus to give sourness, and add a little zest for a deeper flavor;

- during the last 15-minute cooking, some housewives put vanilla sugar or cinnamon in the jam to taste;

- for the preparation of this dessert, it is better to take ripe, not spoiled watermelons.