Watermelon jelly for the winter - a simple recipe
Today you won’t surprise anyone with watermelon jam, although it is not prepared often. Boil the syrup for too long, and in the end, there is little left of the watermelon taste. Another thing is watermelon jelly. It's quick and easy to prepare, and it can be stored for a year and a half.
To make watermelon jelly you need the following ingredients:
- Watermelon (whole) – 3 kg;
- Sugar – 0.5 kg;
- Edible gelatin – 30 g;
- Mint, vanillin, lemon - to taste and optional.
Wash the watermelon and dry it with a towel. Cut into wedges and remove the rinds. We need the pulp itself, but don’t throw away the rind either. After all, you can cook from them marmalade, or jam.
Remove the seeds and chop the pulp into any shape. You can cut it into pieces and grind it through a sieve, or immediately grind it with a blender.
The watermelon immediately gives juice, and pour one glass separately. Filter it and dissolve gelatin in it, according to the directions on the package. Cover the rest of the pulp with sugar and put on fire. It needs to be boiled a little to better preserve the jelly and dissolve the sugar.
Stir the pulp, and as soon as the sugar has dissolved, pour the gelatin into the pan and mix well again.
Now you can add lemon juice, vanillin, or mint if the taste and aroma of watermelon seems too bland to you.
Pour watermelon jelly into jars and close them with lids. Watermelon jelly keeps well in a cool place, and it will certainly delight you with the fresh taste of watermelon on a cold winter evening.
How to make watermelon jelly, watch the video:
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