Watermelon pulp jam with cinnamon
0
735
Kitchen
World
Calorie content
284.1 kcal
Portions
1.5 l.
Cooking time
5 h
Proteins *
0.8 gr.
Fats *
0.1 g
Carbohydrates*
68.8 g
The pulp of the watermelon is covered with sugar and left for 2 hours. Then everything is brought to a boil, and cooked for 40 minutes in 3 sets. Cinnamon is added to the last cooking. Hot jam is laid out in jars and closed with lids.
Ingredients
Cooking process
After this time, we send the pulp of the watermelon with the resulting syrup into a deep saucepan and bring to a boil over medium heat. After boiling, cook for 40 minutes, stirring occasionally with a wooden spatula. Let the jam cool down and do this step 2-3 more times, depending on the desired thickness. Add a teaspoon of cinnamon for the last boil.
