Reveal all cooking secrets!

Grandma’s Watermelon Jam: Let’s reveal all of Grandma’s cooking secrets! How to prepare watermelon jam according to grandmother’s recipe? Is watermelon suitable for making jam? Which watermelon do you choose? Let’s see this together!

Grandma’s watermelon jam

Summer is the perfect time of year to stock up on winter fruit. Watermelon is one of the fruits that must be saved for good use later on. Do you know any recipes for watermelon jam? If not, we will reveal a little-known and very original recipe. This is my grandmother’s recipe for watermelon jam! The idea is to preserve the taste of summer as long as possible and to enjoy it during the winter months.

Are some types of watermelon better than others?

In principle, any ripe watermelon can be used to make jam. It is said that the most suitable type is watermelon jam. This type is special. This is the type of ginger. It is also known as citre, méréville, or white watermelon. If you don’t really know the species, look for them in their round, often elongated shape. Its skin is green while the flesh is dense and whitish. Its seeds can be green or red (depending on the variety).

Grandma’s watermelon jam recipe

Delicious fresh watermelon jam

Ingredients :

  • 1 watermelon: 1
  • 12 tablespoons of pectin powder

please note : Since the content of pectin, which represents the gelatinous substance needed to thicken the texture of jam in general and that of melon in particular, is in very limited quantities in the kernel and skin of the fruits, it is necessary to avoid buying it elsewhere. This is why it will be added to the preparation to thicken and stabilize the consistency of the watermelon puree.

Also note: How much sugar and lemon juice to add? Its quantity depends on the size of the fruit. A large watermelon will result in a large amount of puree that requires more sugar and lemon juice. Reference ratios are as follows: For 2 cups of watermelon puree, use 2 cups of sugar and 2 to 3 tablespoons of lemon juice.

Prepare :

  • Cut the fruit in half.
  • Remove points.
  • Cut the meat into cubes.
  • Blend in the blender.
  • Pass the watermelon puree through a sieve to get rid of the remaining seeds.
  • Put the watermelon puree in a saucepan and add the sugar and lemon juice to it.
  • boil.
  • Sprinkle the pectin over everything and stir well (this step requires a lot of use to avoid lumps).
  • Bring to a boil again.
  • Reduce heat and simmer for 20 minutes, stirring (wait for consistency).
  • Remove the jam from the heat and pour it into jars; Then close it.

NB! How do you know that watermelon jam is ripe? We advise you to take the test. Before starting the above preparatory phase, place a small plate in the freezer. After the watermelon has cooked for 20 minutes, pour 1/2 teaspoon of the jam onto the plate. Return the plate to the freezer. Take it out in 2-3 minutes and check the consistency with your finger. If the jam is still liquid, continue cooking it.

sterilization

  • To sterilize jars, soak them completely (the jars with their lids on) in a saucepan full of water.
  • boil.
  • Once ready, remove from heat and allow to dry.
  • Then pour the jam into sterilized jars (as far as possible) and seal.
  • Turn the jars over immediately after sealing.
  • to calm down.
  • Turn the jars upside down.

maintain

Place the pots in a dry, dark, and cool place. Vacuum jars can be stored for months. After opening, the jar of jam should be kept in the refrigerator for about two weeks (maximum).

Grandma’s watermelon and apple jam

Watermelon jam apple grandmother

If you don’t like the jam too sweet, add an apple or two. How do I do ? Plus, you won’t add pectin – apples are an ideal gelling agent.

Watermelon and apple jam

Ingredients :

  • 1 kg of watermelon
  • 2 apples
  • 200 grams of granulated sugar
  • 2 tablespoons of lemon juice

Prepare :

Cut the watermelon into pieces. Remove the peel and seeds. Let it drain. Put them in a saucepan. Add sugar and lemon juice. Cook over low heat, stirring. After 30 minutes, add the apple, cut into thin slices. Let cook for another 30 minutes. Then mix.

Follow sterilization and storage instructions.

Leave a Comment