Refreshing, tender and light watermelon jam is an echo of summer even on the coldest winter days. It is enough to open one jar, and the room will be filled with the most beloved aroma of August. Keep in mind that the sweeter the watermelon, the less sugar it needs.
Ingredients
- Watermelon (pulp) – 1 kg
- Sugar - 800 g
- Citric acid - 0.5 tsp.
- Ground cinnamon - 1 pinch
- Vanillin - 1 pinch
Step-by-step cooking recipe
Remove all the bones from the watermelon pulp and cut it as small as possible.
Cover with half the sugar and leave until it is covered with juice.
Drain the watermelon juice into a saucepan and bring to a boil.
Add the remaining sugar to it and continue to cook the syrup until it dissolves.
Pour the remaining pulp with this syrup, boil for another 5 minutes and leave to cool overnight.
Boil the jam again over medium heat and boil until desired density and uniformity.
Add citric acid, cinnamon, vanilla or other spices to taste, and after another 5 minutes roll them into jars.
