Watermelon juice for the winter - how to prepare and store

It sounds a little unusual, but watermelon juice is not difficult to prepare and is quite easy to store for the winter. True, the juice itself does not have such a bright watermelon aroma, and most often it is prepared as a base for more acidic juices in order to dilute the acid and enrich the juice with useful substances.

This juice can be apple juice or grapefruit juice, but let's first look at how to make watermelon juice.

Watermelons come in big and small, pink and red, honey-sugar and grassy-watery. In this case, for making juice, this is absolutely not important. Any watermelon will suit us, except a frankly unripe one.

Wash the watermelon and pat it dry with a cloth towel. Cut it into slices, remove seeds and peel. Don’t rush to get rid of the peel, because you can cook from it watermelon jam, or candied fruit.

Grind the watermelon pulp with a blender or grind it into a meat grinder.

Pour the resulting juice into a saucepan and boil the juice along with the pulp.

Strain the still hot juice through a sieve and press the pulp a little. You don't have to squeeze too hard if you want to cook watermelon marshmallow.

Now you have watermelon juice, but to preserve it for the winter, you need to add sugar and citric acid to it.

For 1 liter of watermelon juice you will need:

• 100 grams of sugar;
• citric acid on the tip of a spoon.

Mix the juice, sugar and citric acid, and return the juice to low heat. Stir the juice for better and faster dissolution of sugar.

After the juice boils, skim off the foam and cook for 3-5 minutes. In this form, the juice can already be considered ready and you can pour it into jars and roll it up, or add other juices to correct their taste.

Watch the video on how to make watermelon juice at home: