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Jam from the pulp of watermelon for the winter

0
382
Kitchen World
Calorie content 125.8 kcal
Portions 1 l.
Cooking time 10 h.
Proteins * 0.5 gr.
Fats * 0.1 g
Carbohydrates* 31.3 gr.
* per 100 gr. product
Jam from the pulp of watermelon for the winter
Content

Jam is prepared much faster than jam, but it is no less tasty and can also be stored rolled up.

Ingredients

Cooking process

step 1 out of 5
Rinse the watermelon thoroughly under running water to prevent dirt from getting onto the pulp when cutting. Cut off the rind, leaving as little white layer as possible, as it is of little value in this case. Cut the core into small, freeform pieces.
step 2 out of 5
Grind the pulp of the watermelon in any way convenient for you. You can crush it with, for example, a mashed potatoes or grind in a blender at low speeds.
step 3 out of 5
To get rid of large pieces and bones, strain the resulting puree through a fine sieve or squeeze through a cheesecloth folded in several layers.
step 4 out of 5
Put the resulting liquid on fire, add sugar and citric acid. Bring the mass to a light boil, stirring regularly, reduce heat and cook until the sugar is completely dissolved. Then add quittin, stir everything thoroughly and cook for another 5-7 minutes. This ingredient can also be successfully replaced with regular pectin or gelatin.
step 5 out of 5
Remove the resulting jam from heat and pour into jars, which must be sterilized in advance and allowed to cool and dry. Roll up the lid on a turnkey basis, make the cans upside down and wrap up with a blanket. Leave the jam in this form until it cools completely, then store it in a dark and cool place.
Bon Appetit!

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