Preparations watermelon jam for the winter:
Watermelon should be well washed from all sides,since the crust, we will also be used for cooking jam. Carefully cut into small pieces - peel separated from the pulp and spread into separate bowls.
Crusts watermelon reserve in a separate bowl.
Of the pieces of pulp sure to select all the bones, fill it with the necessary amount of water and put on a slow fire.
Lemon is good and with the help of my grater rub the zest.
When the water-melon pulp softens, the water will need to bedrain. We add to it the sugar and zest. Per kilogram of pulp take one kilogram of sugar. The remaining sugar is needed for crusts. Boil syrup - bring to a boil and cook for 10 minutes over low heat.
Fill the prepared pulp syrup and cook until tender - watermelon jam okay to thicken and resemble honey.
Cooking jam from watermelon crusts desirableafter you have finished cooking compote of watermelon and watermelon jam from the flesh - because you will have a sufficient number of crusts after the berries clean. Per kilogram of watermelon peels take half a kilogram of sugar. Slices of watermelon crusts carefully cleaned from the top - green, leaving only the soft part.
Thus prepared brown sugar fall asleep and put for 10-12 hours in the refrigerator.
During the time until crust were in the fridge, all the sugar had melted and turned into a thick sugar syrup. We put a crust on the fire and cook for about 20 minutes.
Lemon, who have remained from making jam from the pulp, cut into small pieces. You can then add the lemon also do not forget to remove the bone, or jam will taste bitter.
Cook for about five minutes, then jamYou will need to remove from the heat and leave to cool gradually over four hours. During this time, the jam is well to infuse, then we again put on medium heat and cook for 15 minutes - the time is counted after boiling.
Ready jam is checked by external crusts mind - they should be transparent, have a slightly golden color. Spread jam on banks and close lid or parchment paper.
Jam made from the pulp and peels of watermelon perfectly stored at room temperature.
According to its consistency it resembles a candy, so well suited for the filling of homemade cakes and other desserts. Bon Appetit!