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Watermelon pulp compote for the winter

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563
Kitchen World
Calorie content 65.6 kcal
Portions 3 l.
Cooking time 20 minutes.
Proteins * 0.2 g
Fats * gr.
Carbohydrates* 15.9 gr.
* per 100 gr. product
Watermelon pulp compote for the winter
Content

For compote, choose a ripe watermelon with firm pulp. In no case should you take a watermelon that is overripe, with signs of decay, for the sake of disposal - the drink will certainly show an unpleasant aftertaste. Unripe fruits are more suitable. Making compote from them is a great way to use "non-dessert" pulp.

Ingredients

Cooking process

step 1 out of 5
Cut the watermelon into pieces, cut out the pulp, remove all the seeds. Cut the prepared pulp into small pieces.
step 2 out of 5
Wash jars and lids and sterilize in any available way. Put pieces of watermelon pulp in sterile jars. We put them quite tightly to the very neck. Bring the water to a boil separately. Pour boiling water over the watermelon in jars. We drain the water from the cans into the saucepan.
step 3 out of 5
Pour granulated sugar into the pan, to the drained water. We put it on the stove and bring the syrup to a boil. At the end, add citric acid, dissolve it and remove the syrup from the stove.
step 4 out of 5
Pour watermelons in jars with boiling syrup. We roll up the compote with a lid, turn the cans upside down to check the tightness.
step 5 out of 5
Let cool. We put it in a cool dark place for storage.
Bon Appetit!

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