Jam from watermelon.
I’ve never eaten watermelon jam, mind you, but I have had a twenty-five year love affair with watermelon-flavored Bubblicious (bubble gum), and so I have been thinking that watermelon jam would be simply delightful.
I’m going to give away the ending of my story and say that watermelon jam is simply delightful. It has all of the flavor of my beloved gum, and it doesn’t irritate my TMJ.
There were no instructions for watermelon jam in the box of pectin, so we made it up as we went along. We had one medium-sized watermelon, and it made two batches of jam with enough watermelon chunks leftover for us to have as an after dinner snack.
- 700 g watermelon pulp,
- 1 kg of sugar,
- 10 g of vanilla sugar,
- 10 g of citric acid.
- Watermelon wash, peel from the peel and seeds, leaving only the sweet pulp.
- Watermelon pulp slice them into cubes of medium size, put in a saucepan and pour sugar. Leave the watermelon with the sugar for two hours, to drain juice.
- Put the pan with the watermelon on medium heat and boil it, stirring gently with a wooden spatula, for 15 minutes. Then leave to cool.
- Again put jam watermelon on the fire for 15 minutes and leave to cool. Repeat the procedure three times.
- During the last cooking add in jam watermelon vanilla sugar, citric acid, provari after that another 5 minutes and remove from heat. Jam is ready. It only remained to cool.
Give jam a watermelon cold.