Watermelon honey (nardek)
5 servings
210 minutes
The recipe is taken from the book "FOODBALL. Traditions. Recipes. Street food. A culinary journey through 11 football capitals of Russia. Look and try!" Eduard Panin, president of the "Association of clubs, restaurants, bars and cafes of Volgograd": "In the middle of summer in the Volgograd region you can identify by the watermelon stalls that appear. Everyone loves the sweet berry, and the fame of Volgograd watermelons extends far beyond the region. Nardek - watermelon honey - has been known since the time of Empress Elizabeth. In those days, it was prepared by evaporation in open, summer stoves or adobes. The production of watermelon honey was most widespread in Tsaritsyn (modern Volgograd), Sarepta, as well as in the Lower Volga region and on the Don. Sarepta gingerbread was made on the basis of nardek . The modern recipe is practically no different from the old method, except that it takes a little less time to prepare honey. Watermelon honey preserves all the useful substances contained in fresh watermelon. Today, modern chefs invent a variety of dishes using watermelon, although it is an independent seasonal product and an excellent antidepressant! I always look forward to this time when you can buy a couple of ripe watermelons at the market. When you cut them, you hear this characteristic sound of the bursting rind of a ripe watermelon, the juicy crispy pulp pleases the eye with its bright red color, and the taste buds explode with this “sugar” taste. These days, the watermelon aroma of freshness spreads throughout the house - everyone wants to eat watermelons until next summer , with a reserve.
1
Thoroughly wash the watermelons under running water and place them on a towel to remove excess water.
- Watermelon: 20 kg
- Water: to taste
2
Cut the fruits into 4 pieces and place them in a pot, allowing the juice to flow freely into it.
- Watermelon: 20 kg
3
Use a wooden spoon to separate the pulp from the skin and pass it through a sieve, crushing it while removing the seeds.
- Watermelon: 20 kg
4
Squeeze the obtained mass through several layers of gauze, pouring the resulting juice into a cooking pot.
- Watermelon: 20 kg
5
Bring the juice to a boil, stirring continuously with a spoon, and remove from heat. To keep the watermelon honey clear, remove the foam with a skimmer.
- Watermelon: 20 kg
6
Strain the juice through cheesecloth.
- Watermelon: 20 kg
7
Put the pot back on the heat and cook on low heat until ready. To avoid burning the honey, it is necessary to stir it continuously during cooking. A wooden spoon or spatula is best suited for this role.
- Watermelon: 20 kg
8
During the reduction process, the juice volume decreases by 5-7 times. Once it starts to thicken, drop a little juice on a smooth plate and tilt it slightly. If the drop does not spread and retains its shape, it's time to remove the jam from the heat — the honey is ready.
- Watermelon: 20 kg
9
After cooling, watermelon honey should resemble bee honey in consistency. If it is too liquid, reboiling will fix the issue.
- Watermelon: 20 kg
10
Pour the prepared watermelon honey into sterilized glass jars in a water bath. Ensure airtightness with screw caps.
- Watermelon: 20 kg
11
Jars should be stored in a cool, light-proof place. In these conditions, watermelon honey can last for several months.
- Watermelon: 20 kg