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Watermelon pulp jam with orange and lemon

0
455
Kitchen World
Calorie content 163.5 kcal
Portions 1.5 l.
Cooking time 150 minutes
Proteins * 0.9 gr.
Fats * 0.1 g
Carbohydrates* 68.8 g
* per 100 gr. product
Watermelon pulp jam with orange and lemon
Content

The sour taste of citrus is great with the soft sweetness of the watermelon pulp. And the amount of sugar depends on how cloying or sour the jam will be.

Ingredients

Cooking process

step 1 out of 8
Pre-rinse the watermelon under running water, cut the peel so that as little white layer as possible remains on the pulp. Cut the core into small cubes, remove all seeds and place in a saucepan. Pour 100-150 milliliters of water into it and put on fire.
step 2 out of 8
Bring the liquid to a boil and simmer over medium heat, stirring constantly, for 45 minutes. Watermelon cubes are reduced by 1.5-2 times and become soft.
step 3 out of 8
Meanwhile, cut the zest from the lemon and orange and chop it with a knife or with a blender. Juice must be squeezed out of the citrus fruits themselves.
step 4 out of 8
In a separate saucepan, combine the orange and lemon juice, half the sugar, and the remaining water. Bring the mixture to a boil over medium heat and cook, stirring constantly, until the sugar is completely dissolved.
step 5 out of 8
Meanwhile, add the zest, the second half of the sugar to the pulp of the watermelon and also cook until the crystals dissolve.
step 6 out of 8
When the juice-based syrup begins to thicken gradually, remove it from the heat and pour over the watermelon. Cook the jam for 1 hour, stirring regularly with a wooden spatula.
step 7 out of 8
About halfway through the cooking process, see how much liquid has come out of the watermelon. If it seems to you that there is too much syrup, then scoop up some with a ladle and pour into a storage container. In the future, it can be used as a topping for pancakes or ice cream.
step 8 out of 8
Continue boiling the jam, skimming off any froth on the surface if necessary. Try syrup to regulate the amount of sugar.
Pour the finished jam into pre-sterilized jars and close the lid tightly if you want to keep it until winter.
Bon Appetit!

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