Watermelon pulp jam

1 h. 0 min.
4 servings
Watermelon pulp jam
SabinePoussin, stock.adobe.com

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.


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.

Irina Kovaleva
Recipe added:
Irina Kovaleva
Did you like the recipe?