Watermelon pulp jam

Fragrant watermelon jam for your family! I've been making watermelon jam for the second year in a row. Everyone at home really likes it - we eat it first. Very tasty with tea, cheers up the mood) Try it!

Lesya

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 52 g

210 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 1 d 5 h 10 min

1. Choose a watermelon for jam, it should not be spoiled, beaten, over-ripe.

2. Separate the pulp from the peel, select all the bones, cut the pulp into cubes.

3. Put the prepared cubes in a saucepan, cover with sugar, leave for a couple of hours to let the watermelon juice.

4. Now send the pan to the fire, stir the contents, bring to a boil. Then turn down the heat and cook the watermelon for 15 minutes. After that, turn off the gas, cover the pan with a lid and leave for one hour. Repeat the same procedure three times, the last time 5 minutes before the end of cooking, add citric acid, mix.

5. Spread the hot jam on pre-sterilized, dry jars and twist with tin lids.

6. Turn the blanks upside down, wrap them with a warm blanket and leave them to cool completely, namely for 24 hours. After that, the jam can be transferred to a permanent storage place in the cellar.

Have a sweet tea party on frosty winter days!