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Watermelon and apple jam

0
821
Kitchen World
Calorie content 205 kcal
Portions 1.25 l.
Cooking time 3 hours
Proteins * 0.7 g
Fats * 0.3 g
Carbohydrates* 50.1 g
* per 100 gr. product
Watermelon and apple jam
Content

An equally interesting and tasty version of jam is from watermelon with apples. Depending on which variety of apples you take, the result will be different: it may turn out to be more like a thick puree, or almost the same as from watermelon pulp, but with a slight sourness.

Ingredients

Cooking process

step 1 out of 6
Cut the pre-washed watermelon into wedges for convenience. Cut the skin so that as little white layer as possible remains on the pulp, and cut the core itself as you wish, it can be both thin slices and cubes.
step 2 out of 6
Remove all the seeds from the resulting small pieces, put them in a bowl and cover with sugar. Put the pulp in the refrigerator for a few hours so that it lets out the juice, and the sugar begins to gradually dissolve.
step 3 out of 6
After this time, transfer the watermelon to a saucepan and place over medium heat. While stirring constantly, bring to a boil, reduce heat and wait until sugar is completely dissolved.
step 4 out of 6
Meanwhile, rinse the apples, dry and cut into small cubes. If you wish, you can peel off the skin from them.
step 5 out of 6
Add the apples to the watermelon and cook together until the syrup is soft and thick, stirring occasionally to avoid burning. This takes about 30-40 minutes, and the readiness of the syrup can be checked on a plate: if the drop does not spread after cooling, it means that it has boiled down to the desired consistency.
step 6 out of 6
Pour the resulting jam into storage containers or roll up in pre-sterilized jars if you want to keep it until winter.
Bon Appetit!

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