Watermelon jam
3 servings
60 minutes
Watermelon jam is an unusual and vibrant treat from Russian cuisine. It is made from the sweet flesh of watermelon, which acquires delightful tenderness and rich flavor thanks to the combination of sugar, lemon juice, and pectin. The history of this jam is linked to the tradition of home canning when housewives sought to preserve summer's bounty for the long winter. It has a refreshing fruity aroma and a slight tartness, creating a perfect balance of flavors. Watermelon jam pairs wonderfully with morning tea and can also be used as a filling for pastries or an addition to desserts, giving them a special summer touch. Its bright color and delicate texture make each spoonful a true delight.
1
Prepare all the ingredients.
2
Wash and dry the watermelon. Cut into wedges, remove the rind, and take out the seeds.
- Watermelon: 1 kg
3
Cut the watermelon into cubes with a side of 3 cm.
4
Place the watermelon in a pot and sprinkle with sugar. Leave for 2 hours.
- Watermelon: 1 kg
- Sugar: 500 g
5
Place the pot on low heat and bring the watermelon with sugar to a boil. Cook for 5 minutes and remove from heat.
- Watermelon: 1 kg
- Sugar: 500 g
6
Once the mixture has completely cooled, boil it again for 5 minutes.
- Watermelon: 1 kg
- Sugar: 500 g
7
Cool the jam slightly, add lemon juice and pectin dissolved in 150 ml of warm water. Bring the jam to a boil again, remove from heat and mix thoroughly.
- Lemon: 0.5 piece
- Pectin: 20 g
8
Sterilize jars and lids over steam for 15 minutes.
9
Transfer the hot jam into jars and seal them.
10
Serve watermelon jam with tea.