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Watermelon Flesh Jam

Fragrant watermelon jam for your family! This is my second year making watermelon jam. Everyone at home loves it — it's the first thing to disappear. So tasty with tea, and a real mood-lifter) Give it a try!

LesyaAuthor avatar
Recipe author
Watermelon jam from pulp
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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
    1. Pick a watermelon for the jam — it shouldn't be spoiled, bruised, or overripe.
    1. Separate the flesh from the rind, pick out all the seeds, and cut the flesh into cubes.
    1. Put the prepped cubes in a pot, cover with the sugar, and let stand a couple of hours so the watermelon releases its juice.
    1. Now set the pot over the heat, stir, and bring to a boil. Lower the heat and cook the watermelon for 15 minutes. Then turn off the heat, cover the pot, and leave for one hour. Repeat this whole process three times; the last time, add the citric acid 5 minutes before the end and stir.
    1. Ladle the hot jam into pre-sterilized dry jars and seal with metal lids.
    1. Turn the jars upside down, wrap them in a warm blanket, and leave to cool completely — about 24 hours. After that, you can move the jam to permanent storage in the cellar.
  • Here's to sweet teatime on frosty winter days!

Caloric content of the products possible in the composition of the dish

  • Watermelon - 25  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Citric acid - 0  kcal/100g

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