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Watermelon pulp jam with pectin

0
962
Kitchen World
Calorie content 203.5 kcal
Portions 1.5 l.
Cooking time 60 minutes
Proteins * 1 gr.
Fats * 0.7 g
Carbohydrates* 61 gr.
* per 100 gr. product
Watermelon pulp jam with pectin
Content

The pulp of the watermelon is pounded with a blender. Lemon zest, rosemary, pectin and granulated sugar are added to it. Everything is brought to a boil and poured into cans. After cooling down, a tasty and thick jam is obtained.

Ingredients

Cooking process

step 1 out of 7
Rinse the watermelon thoroughly under running water, cut off the pulp from it and peel it of seeds.
step 2 out of 7
Punch the chopped pulp with a hand blender until we get a puree state.
step 3 out of 7
On a fine grater, rub the zest of two lemons and send it to the watermelon puree.
step 4 out of 7
Before adding the rosemary, make a sachet for it. To do this, take gauze, pour dried rosemary on it, tie it and send it to the pan. This must be done so that in the future it does not interfere with enjoying the jam. You can also use a sprig of fresh rosemary, then you don't need to make a sachet.
step 5 out of 7
Mix the pectin in a separate container with 2 tbsp. Sahara.
step 6 out of 7
We put the pan with all the ingredients on the fire, add the mixture of sugar and pectin and, stirring constantly, bring the mass to a boil. Then add granulated sugar, mix, wait for boiling again and cook for 3 minutes.
step 7 out of 7
Remove the pan from the heat and take out the rosemary sachet. Pour the hot liquid into sterilized jars, close the lids tightly and leave to cool completely so that the jam thickens. Store in a dark, dry place and serve with hot tea. Bon Appetit!

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