Jam from watermelon pulp with gelatin
0
521
Kitchen
World
Calorie content
111.1 kcal
Portions
0.3 l.
Cooking time
5 h
Proteins *
0.9 gr.
Fats *
0.2 g
Carbohydrates*
24.9 gr.
An unusual dessert that can be eaten with a spoon directly from the jar, or can be spread on bread and eaten with tea. The jam is not sugary, with a very interesting taste that will appeal to both adults and children.
Ingredients
Cooking process
Divide the thoroughly washed watermelon into slices and cut off the peel from them, leaving as little white layer as possible, since it has practically no taste. Cut the remaining pulp into small cubes and remove all the bones so they don't get caught in the jam, place the sticks in the blender bowl.
Remove the puree from the heat, let it cool slightly for 5 minutes, and add the swollen gelatin to the saucepan. Stir the mixture vigorously until the gelatin completely melts and dissolves in the puree. Pour the resulting jam into jars, close the lid tightly or roll up on a turnkey basis if you want to keep it until winter.
Bon Appetit!