Jam already long time is a part of cookery, however even it is possible to find exotic types of this sweet now. Water-melon - one of them. This strange jam perfectly will suit persons interested to eat something unusual, and the guests who tried it will ask the recipe of such delicacy.
It is required to you
- - watermelon pulp – 1 kg;
- - sugar – 1 kg;
- - water – 400 g (for syrup);
- - vanilla – 1 bag (2.5-4 g);
- - a lemon – 0.5 pieces.
Instruction
1. At first it is necessary to cut watermelon thin pieces that they were easier boiled. After cutting it is necessary to remove from them all stones and to cook in water of 4-8 minutes. The exact time is defined by a condition of segments, they need to be prepared to softness.
2. Then it is necessary to get water-melon pulp and to put it in the fridge, previously having wetted in water. Waters is necessary a little, but segments have to be completely shipped. All this has to infuse about eight hours.
3. Before extraction of pulp it is necessary to make a sugar syrup of the fridge. Having put water on fire, it is necessary to add gradually there sugar, stirring slowly with contents. It is necessary to check whether all sugar was dissolved. Maintaining temperature of the boiling syrup, it is necessary to get watermelon segments from the fridge, to fill in them with the prepared sugar weight and to insist 12 hours.
4. There is an opportunity to reduce the procedure of cooking. For this purpose syrup mix with segments needs to be prepared on weak fire of 20-30 minutes. Thanks to such course time of insisting is reduced till three o'clock. The taste will a little change so you have to choose suitable option.
5. After insisting, jam cooks to a condition of uniform, a little ropish weight. It is regularly necessary to stir slowly it. Before the end of this stage it is necessary to add vanilla and juice of a lemon there. Before addition of a lemon taste jam on sourness. If the sweet of watermelon was low, this ingredient will spoil taste.
6. In the last stages of cooking carefully check jam for taste. Even watermelons of one grade can have cardinally different indicators of sweet and softness that it is possible to correct additional hours of cooking or insisting.
7. Upon termination of cooking there has to be a translucent delicacy which is more similar to jam. Preservation happens standardly. Banks are processed by steam, then even more hotly delicacy is filled in there. It is necessary to roll up carefully banks and to allow them to cool down.