Watermelon Jam for Winter
Never tried putting up watermelon? You're missing out — it's really delicious!
UO-Shu
Recipe author
Watermelon Jam for Winter
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 %
59 g
238 kcal
GI:
0
/
0
/
100
- Over its long history, humankind has learned to make food from just about anything on hand. Knowing full well that the body can't run properly without something sweet, people started cooking jam, which is always built on sugar. Sugar is also a wonderful preservative, and berries and fruit ripen only once a year — so any jam is not just tasty and nourishing, but a little memory of summer in a jar. When we eat fresh watermelon, we usually eat only the red flesh — you wouldn't gnaw on the rind, after all. But for jam, we peel off only the thin outer green skin and keep the white part of the rind. Cut the watermelon into pieces, put them in cold water, and cook until they start to soften. Peel the lemons. Finely chop the peel and mash it with a little sugar. Slice the lemons themselves, remove the seeds, and simmer them in 1 cup of water. Divide the sugar into two parts. Use one part to make a syrup based on the water the lemons were cooked in. Add the watermelon pieces, the lemon zest, and the lemon slices to the warm syrup, then sprinkle everything with the remaining sugar. Cook the jam to doneness in a single batch over low heat.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Watermelon - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
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