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For a long time I wanted to try this jam, but, personally, I was expecting more :)
- 5 kg melon core
- the juice of 3 lemons
- 3 kg of sugar
- 750 ml of water for each kg of sugar
Preparation time: over 120 minutes
RECIPE PREPARATION Melon jam:
In a bowl / pan (I used aluminum) put the 3 kg of sugar together with water. Mix lightly for homogenization and place the dish on the stove / stove over low heat.
Boil the syrup formed until it drops to half of the initial amount.
Add the watermelon core cut into cubes appropriately large and sprinkled with lemon juice.
Continue boiling until the syrup reaches the desired consistency.
The jam (hot) is then placed in clean jars and the lids are tightened very well. We place them on a resistant surface with the lid down. After cooling, store in a dry and cool place.
Choose melons that emit a strong, fragrant smell.
Lemon juice has the role of preserving the color and consistency of the melon core
It is very important that the water and sugar syrup is boiled over low heat to avoid its caramelization and implicitly the brown color.
It can be flavored to taste with mint or green basil, cinnamon