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Watermelon jam from pulp
I have been making watermelon jam from pulp for three years in a row, and each time I open another jar of bright delicacy, an ordinary tea party turns into a real celebration. Watermelon pulp jam is very juicy, aromatic, and sweet; it is perfect to eat straight with a spoon while drinking tea, but it can also be used in baking. This jam is very simple to make, you'll need a regular watermelon, the main thing is that it is well-ripened but not too soft and not bruised. If the watermelon is tasty, then the jam will turn out very tasty!
Ingredients
Show ingredients
- watermelon pulp - 1 kg;
- sugar - 1 kg;
- citric acid - 10 g.
Preparation
- Prepare the ingredients for making watermelon jam from pulp. The specified quantity of ingredients will make two jars of 350 ml jam.
- Cut the watermelon pulp into pieces, removing the seeds. Make the size of the pieces to your taste. I like them quite large and well felt in the jam. But if you make the watermelon pieces small, they will soften and reduce further during cooking, resulting in the jam looking more like sweet jam, which will also be very tasty.
- Transfer the watermelon cubes to a pot, add sugar, and let it sit for an hour so the watermelon starts to release juice. Then place the pot over heat, bring the contents to a boil, and cook for 20 minutes.
- Cool the jam for 1-2 hours and then boil again for 15 minutes.
- After 1-2 hours, boil the jam again for 10 minutes, adding citric acid, which will allow the jam to be stored for a long time. You can see that the pieces of watermelon have softened, but thanks to the stepwise cooking, they have not collapsed and hold their shape. The syrup is thick and very tasty.
- You can seal the jam in jars after the third cooking, or you can boil it a fourth time if you want the syrup to be thicker. The watermelon pulp jam is ready.
Try to make watermelon jam from pulp using this recipe. Enjoy your tea!
