How to cook watermelon compote - a homemade recipe for the winter

Watermelon is a waste-free berry, because the rinds will be used candied fruit, or at jam, and from the pulp we will cook compote.

For 2 kg of watermelon pulp:

• 2 l. water;
• 2 cups sugar.

Wash the watermelon thoroughly under running water. Cut into slices and peel the skin. Cut the watermelon into cubes and remove the seeds if possible.

Pour water into a saucepan, add sugar and boil the syrup.

When the sugar is completely dissolved, carefully pour the watermelon pieces into the pan.

Stir the compote and after boiling, cook the watermelon for 3-5 minutes. You should not cook the watermelon any longer, otherwise it will turn into mush.

Using a slotted spoon or large spoon, scoop the watermelon pulp into the jars.

Let the syrup simmer for another minute and pour it into the jars.

With this method of preparation, watermelon compote does not need pasteurization. Screw the lids on the jars, turn them over and wrap them in a warm blanket.

Watermelon compote should be stored in a cool, dark place for no more than 9 months. But, as practice shows, watermelon compote runs out very quickly. After all, this is an excellent basis for making fruit ice, which adults and children adore.

You can experiment with the taste of compote by adding honey, lemon, cinnamon, vanilla and cloves.All these ingredients are perfect for watermelon compote, but it’s up to you to decide whether to add them or not.

Watch the video on how to cook watermelon compote for the winter: