To cook this jam, you need to use only the pulp of watermelon, without peel and seeds. I add lemon juice and cinnamon to give it a brighter flavor and taste. This jam is great for toasts or desserts, and it can be stored for several months.
Ingredients
- Watermelon (pulp) – 1 kg
- Sugar - 800 g
- Lemon juice - 1 tbsp.l .
- Ground cinnamon - 0.5 tsp.
Step-by-step cooking recipe
Cut the pitted watermelon pulp into small pieces.
Cover with sugar and leave for a couple of hours.
Bring to a boil and cook the jam for 40-50 minutes on low heat.
At the end, add lemon juice and cinnamon.
Roll the jam into sterile jars.
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