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Watermelons in their own juice in jars for the winter

0
461
Kitchen World
Calorie content 213 kcal
Portions 5 l.
Cooking time 10 h.
Proteins * 0.7 g
Fats * 0.1 g
Carbohydrates* 52.9 gr.
* per 100 gr. product
Watermelons in their own juice in jars for the winter
Content

A method of preserving watermelons that does not involve turning it into jam or jam. Slightly unripe watermelons, which aren't sweet enough to be eaten fresh, are great.

Ingredients

Cooking process

step 1 out of 5
Rinse the watermelon before cooking to prevent dust and sand from getting on the flesh when cutting. You can leave the crusts themselves and roll them up, but it is better to cut them off so that there is more space in the jar for the pulp itself.
step 2 out of 5
Cut the core into medium-sized cubes. It is not necessary to cut very finely, because then they can turn into porridge during the conservation process. Fill the cubes with sugar, salt and citric acid, mix gently and leave in the refrigerator for 8-10 hours.
step 3 out of 5
After this time, transfer the watermelon with juice to a saucepan and put on medium heat. Bring the liquid to a boil, gently stirring the contents of the pan, hold for 2-3 minutes and remove from heat. Divide the pulp into jars and top with the syrup. If it was not enough to fill the container to the top, add boiling water on top.
step 4 out of 5
Put water in a large saucepan, put a towel on the bottom and put on fire. On a towel, arrange jars of watermelon, covered with lids. The water level should be higher than the middle of the jar, but not higher than the beginning of the neck, so that nothing spills inside during boiling. The water in the saucepan should boil slightly.
step 5 out of 5
Keep the jars in boiling water for 35 minutes, then carefully remove them, dry them with a towel and close the lids. Form upside down or, folded on its side, wrap with a blanket and leave to cool completely.
Bon Appetit!

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