Watermelon pulp jam with gelatin
0
1122
Kitchen
World
Calorie content
206.3 kcal
Portions
0.75 l.
Cooking time
10 h.
Proteins *
1.8 gr.
Fats *
0.3 g
Carbohydrates*
46.2 g
Jam with the addition of gelatin turns out to be denser, reminiscent of confiture. If such a jam is left open in the refrigerator, then it will become more like jelly, which will not leave indifferent any child.
Ingredients
Cooking process
Rinse the watermelon under running water so that nothing gets into the pulp when cutting. Cut it into slices for convenience, cut the peel, trying to leave as little white layer as possible on the pink core, and then divide the remaining slices into medium-sized cubes. Remove all seeds from the pulp so they don't get caught in the jam.
After the specified time has elapsed, remove the watermelon from the refrigerator and grind it with a blender into a homogeneous gruel. Transfer to a saucepan, bring to a boil over medium heat, then reduce heat and simmer for 20 minutes until lightly thickened. Remove puree from heat and cool to room temperature.
Bon Appetit!