Watermelon honey
Composition / ingredients
40
Servings:
Cooking method
Watermelon honey requires only ripe watermelon pulp. The fact is that the sugar content in it should be as high as possible. In this scenario, watermelon honey will turn out to be thick rather than watery.
My watermelon is under the tap. We cut it into two parts over a wide container. We should not waste some of the juice, and a sufficiently deep dish will reliably preserve it. We take a tablespoon, and begin to pick out the pulp from the watermelon halves, shifting them directly into the container. The advice is to use a basin as a container.
Knead the chopped watermelon pulp with a pusher. If it wasn't at hand, a large spoon will do. The next thing we will do with the resulting gruel is to get rid of its bones. What kind of honey is it, with bones?
We pass the pulp through a sieve, finally turning it into an amorphous mass. We throw away the bones. Next, we survive the juice from the pulp. To do this, without bothering, we use a double-folded gauze cloth. We collect a bag from it, into which we place one spoonful of pulp. When we squeezed all the available pulp into the basin, we get rid of it.
Put the basin of juice on the stove and turn on the fire. Boil the watermelon juice, removing the foam growing on the surface. The boiling of the juice should last no longer than a couple of minutes. Let it cool down, and then pass it through a new fresh gauze. We return the juice from the container into which it was poured back into the basin. The basin is on the stove, and the stove is on a slow fire.
Waiting and watching. You will have to watch the cooking for a long time, at least several hours. This is very tedious, since in addition to attention, it requires stirring the juice every five minutes so that it does not burn. The more ripe the watermelon, the less time it will take to thicken the juice. This is another reason to be more selective when choosing watermelon for cooking.
As the name of the recipe suggests - the juice should ideally reach a density close to bee honey. As it is ready, watermelon honey will become less pinkish-scarlet, and more and more brown. When it becomes thick enough, check – it does not spread, so it's ready.
Fill the pot with water. We set the temperature of the stove to the maximum. We boil some water and sterilize the jars in this boiling water, in which our watermelon honey will be stored, or, according to the people, nardek. We also sterilize the caps. We seal the jars with them, and put them in the refrigerator. The shelf life of the nardek, by the way, significantly exceeds the safety of watermelon juice.
My watermelon is under the tap. We cut it into two parts over a wide container. We should not waste some of the juice, and a sufficiently deep dish will reliably preserve it. We take a tablespoon, and begin to pick out the pulp from the watermelon halves, shifting them directly into the container. The advice is to use a basin as a container.
Knead the chopped watermelon pulp with a pusher. If it wasn't at hand, a large spoon will do. The next thing we will do with the resulting gruel is to get rid of its bones. What kind of honey is it, with bones?
We pass the pulp through a sieve, finally turning it into an amorphous mass. We throw away the bones. Next, we survive the juice from the pulp. To do this, without bothering, we use a double-folded gauze cloth. We collect a bag from it, into which we place one spoonful of pulp. When we squeezed all the available pulp into the basin, we get rid of it.
Put the basin of juice on the stove and turn on the fire. Boil the watermelon juice, removing the foam growing on the surface. The boiling of the juice should last no longer than a couple of minutes. Let it cool down, and then pass it through a new fresh gauze. We return the juice from the container into which it was poured back into the basin. The basin is on the stove, and the stove is on a slow fire.
Waiting and watching. You will have to watch the cooking for a long time, at least several hours. This is very tedious, since in addition to attention, it requires stirring the juice every five minutes so that it does not burn. The more ripe the watermelon, the less time it will take to thicken the juice. This is another reason to be more selective when choosing watermelon for cooking.
As the name of the recipe suggests - the juice should ideally reach a density close to bee honey. As it is ready, watermelon honey will become less pinkish-scarlet, and more and more brown. When it becomes thick enough, check – it does not spread, so it's ready.
Fill the pot with water. We set the temperature of the stove to the maximum. We boil some water and sterilize the jars in this boiling water, in which our watermelon honey will be stored, or, according to the people, nardek. We also sterilize the caps. We seal the jars with them, and put them in the refrigerator. The shelf life of the nardek, by the way, significantly exceeds the safety of watermelon juice.
Caloric content of the products possible in the composition of the dish
- Watermelon - 25 kcal/100g
