Jam from watermelon is very gentle and insanelytasty dessert, which you can always please your family members - it is only necessary to stock up in advance a few watermelons and some other ingredients that are included in this sweet billet.

For those who are not familiar with watermelon jam,I want to say that it can be cooked from the pulp itself and from the crusts - and in both cases you can get a true treat. So, let's figure out how to make jam from watermelon and jam from its crusts.

Jam from a water-melon

For cooking you will need:

• pulp of watermelon - 2 kg;
• sugar - 8 glasses;
• 4 glasses of water;
• Freshly squeezed lemon juice - from two fruits;
• Vanillin for a pleasant aroma.

For the preparation of jam it is necessary to makeinitial processing of watermelon. This is not difficult, but rather tedious, because it involves obtaining a pure watermelon pulp by separating it from bones and crusts. And, if the crust is not very difficult to cut, then to get the bones, it will be necessary to work hard and spend a lot of time.

However, when you have done everything, you needcut the prepared watermelon pulp in small pieces, and after that, fill them with the amount of water taken away in the list of ingredients, start cooking on high heat. As soon as you notice the boiling process, wait about 5 more minutes and remove the mass from the plate. Watermelon slices need to get out of the syrup formed during the cooking process and put in ice water (ice water). After that, the process of preparing dessert will have to be stopped for a while - about 8 hours.

After the allotted time passes,get a watermelon from the cold water and pour the hot syrup that you got when cooking. In the course of the afternoon let the mass infuse and soak with juices. After that, the juice again merges and it adds two glasses of sugar, lemon juice, vanillin. In such a composition, the syrup should be cooked for a while, and then a watermelon is put in it. Now your task is to cook the mass until the moment it becomes transparent.

Remove the jam from the plate, cool it and you can enjoy its divine taste!

Jam from watermelon is the most waste-freeproduction (if, of course, do not take into account discarded bones), because even from the crusts of berries you can cook no less tasty dessert - jam from watermelon crusts.

Jam from the crust of watermelon

For cooking you will need:

• crust of watermelon - 2 kg;
• sugar-sand - 3 kg;
• water - 1 liter;
• lemon juice (it is better to choose individually, to taste)

Jam from watermelon crusts is prepared relatively easily, but at the same time very long.

To begin with, you need to prepare a basicingredient is watermelon peel. To do this, they are processed - you need to cut the green peel - it will not be needed. The remaining pieces should be cut into medium lobules and, filling with hot water, boil over high heat for five minutes. After this time, the crusts are removed from the plate and recline onto the screen. They need to be cooled and only then continue to prepare the jam.

Fill with hot water, in which the crusts were cooked,sugar and, having put on the fire to cook, start stirring - so until the moment that the sugar dissolves and syrup is formed. Only then add freshly squeezed lemon juice.

Cooled by the time the crusts of watermelon lay out insyrup and continue to cook in this composition for half an hour. After this time, the mass is removed from the plate and is insisted for several hours. Practice shows that this takes about three hours. After this, you again have to boil a mass of watermelon crust for twenty minutes and, taking off the fire, insist for two hours. If necessary, it will be necessary to weld again, but only at low heat. In the end, you must achieve this result so that the crusts are completely white.

When you cool the mass removed from the plate - the jam is ready!

In addition to these two desserts, you can prepare other dishes from watermelon, but this is a completely different story ...