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Watermelon pulp jam with agar-agar

0
1175
Kitchen World
Calorie content 94 kcal
Portions 1 l.
Cooking time 80 minutes
Proteins * 0.2 g
Fats * 0.1 g
Carbohydrates* 24.8 g
* per 100 gr. product
Watermelon pulp jam with agar-agar
Content

The watermelon is covered with sugar and brought to a boil. A mixture of white wine, agar-agar and cinnamon is poured into it. Everything is cooked for 15 minutes, after which lemon juice is added there. After another 15 minutes, the jam is laid out in jars and left to cool completely.

Ingredients

Cooking process

step 1 out of 6
First, thoroughly rinse the watermelon under running water and dry it with a towel. Cut off the pulp, cut it into small cubes and remove the seeds.
step 2 out of 6
In a separate container, we measure the required volume of wine, add agar-agar, ground cinnamon to it. Mix well and set aside.
step 3 out of 6
We fill the watermelon with granulated sugar, put on fire and bring to a boil. If desired, cane sugar can be used instead of white sugar.
step 4 out of 6
After boiling, pour in our mixture of wine with agar-agar and cinnamon. Bring to a boil again, remove the resulting foam and cook over medium heat for 10-15 minutes.
step 5 out of 6
Squeeze out the juice of half a lemon and pour it into a saucepan. You can use a whole lemon to make the jam more acidic. Cook for another 15 minutes and remove from heat. Cover the pan with a lid and let the contents cool slightly.
step 6 out of 6
Pour the jam into sterilized jars, close the lids tightly and turn it upside down. Wrap in a towel or blanket and leave to cool completely. Store in a cool, dark place. Serve with hot tea and fresh bread. Bon Appetit!

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