Varennya with watermelon, orange and lemon. Watermelon jam with orange. Pokrovy recipe with photos

Pokrokov recipes for preparing aromatic jam with watermelon and orange

Evaluation
recipe

Hour
(min)

portion
(chol)

100 grams of finished herb

0 UAH

0 UAH

In carbohydrates

172 kcal.

Option 1. Classic recipe for jam with watermelon and orange

Watermelon jam has a wonderful taste and a rich burshtin color. The oranges will add flavor and taste even more delicious. Garbuz jam improves speech metabolism and helps remove wasteful speech from the body.

warehouses

• one kilogram of watermelon;
• repetition of art. jerel water;
• second kg of dried peeled sugar;
• three big oranges.

Pokrokovy recipe for jam with watermelon and oranges

Clean and peel the watermelon. Clean the fibers from the lint. Cut the vegetable pulp into small cubes of approximately the same size.

Pour the water into a roasting pan. Sift the cherry sand and cook the syrup until you can roll a bag out of it.

Place the watermelon slices in a bowl and pour hot syrup over them. Mix carefully and set aside for a while. Place the dishes and vegetables on the fire. Bring to a boil and cook for a quarter of a year, stirring occasionally. Remove from stove and cool.

Enjoy the oranges. Cut into slices and remove the brushes. Grind the oranges through a meat grinder or blend with a blender. Add the orange mixture to the bowl with the jam. Put it back on the fire and cook for another hour. Place the finished jam in a sterile container, seal tightly with lids, cool under a warm blanket and store in a cool place.

To prepare dessert, use sweet nutmeg watermelon. It’s not the fault of the sheep’s pieces that they are too big.

Option 2. Sweet recipe for jam with watermelon and orange without jam

Garbuz jam can be prepared without boiling water. This method allows you to prepare the same kind of soup and save all the crust of the product. The dessert is especially sweet for people who are suffering from illness.

warehouses

• kilogram of watermelon;
• half a kilogram of white pulp;
• one orange.

Yak Shvidko prepare garbuzovo jam with oranges

Enjoy the garbuz. Cut the skins and carefully clean the pulp and fibers. Cut the vegetables into small pieces.

Dip the orange in sprinkling, wipe, cut into slices and scoop out.

Grind the prepared products through a meat grinder or puree them in a blender. Add zukor to the orange-garbuline sumish. Stir until the mixture is completely separated. Place the jam in clean, sterile, polyester jars. Cover tightly with lids and store in the refrigerator.

To ensure that the jam is preserved “alive” as soon as possible, package it in a sterile container. The taste of the dessert will become even brighter if you add fresh lemon juice or citric acid.

Option 3. Spicy jam with watermelon and orange

The malt of watermelon is wonderfully complemented by the freshness of orange. Cardamom and cloves add spice and aroma. For the orange shell, which is added at once from the bristles and the skin, the jam becomes thicker. Lasoschi can be used as a filling for bagels or pies.

warehouses

• six clove buds;
• 600 g watermelon;
• one great orange;
• half of the book jerel water;
• repetition of art. fried tsukru;
• seven boxes of cardamom.

Prepare yak

We cut the skin from the watermelon and remove the fibers and meat. The vegetable pulp is cut into large pieces. Place in a heavy-duty saucepan and add water. Virus on a quiet fire.

The orange is washed and wiped with a serveret. Cut it into small cubes without peeling. Place in a saucepan with watermelon. Boil the zukor and add cardamom boxes and clove buds.

Instead, stir the saucepan and cook until just before boiling. Garbage is prone to overcooking, but the orange is too thin. Remove from the stove and blend with a blender to a uniform smooth consistency. The butter is heated and packaged in a sterile container. Seal with crackers and cool, wrapped in a blanket.

Towards the hour of cooking, stir the masa steadily so that the jam does not burn. For the jam, you can additionally grind the prepared jam through a sieve, removing the spices.

Option 4. Varennya with watermelon, orange and dried apricots

Sweet watermelon combined with a subtle citrus note and the aroma of apricots is an incredibly tasty and brown lasso that will give you a touch of summer in the cold winter.

warehouses

• two and a half kg of watermelon pulp;
• repeat kg of pulp;
• two large oranges;
• 300 g dried apricots.

Pokrovy recipe

Cut the skin from the watermelon pulp. We thoroughly clean the fibers from the bedding. It’s best to use a spoon manually. We cut the prepared vegetables into small pieces. Place them in a heavy-walled saucepan and cover with cucumber. Place in the refrigerator at night.

Oranges are mixed and cut into cubes. We put the saucepan on the outside fire. As soon as the masa comes to a boil, add the oranges, stir and cook for another five minutes. We turn off the fire and remove the pan from the stove.

The dried apricots are washed and the skin is cut into several pieces. After five years, I put the pot back on fire. When it starts to boil, change the heat, add dried apricots and cook, stirring occasionally. Garbuz is guilty of becoming soft. In the prepared container, place the jam in a hot container and seal it hermetically.

You can replace dried apricots with scoops of fresh apricots. If the dried fruits are too hard, soak them in the dill with a stretch of water.

Option 5. Watermelon jam with orange, fruit and ginger

Garmelon is paired with citrus and fruits - brown and incredibly tasty lasso. Ginger adds spice.

warehouses

• kilogram of watermelon;
• Dzherelna water;
• 400 g of granulated zukru-pisku;
• 4 g ginger;
• half a kilogram of dried apples;
• one lemon;
• one orange.

Prepare yak

Clean the watermelon pulp from the skins. Cut them into small pieces and place them in a saucepan with a thick bottom. Pour in half a bottle of water, stir, cover with a lid and simmer over low heat for about ten minutes.

It's just like the skin of an apple. We are removing the original boxes. Half is cut into slices, and the apples that are left over are grated. Place the fruit in a saucepan and continue cooking. When the fruits and vegetables are softened, boil the zukor, stir and cook until boiling for forty vegetables over minimal heat.

We clean the ginger with three. We zest the lemon and orange. Add everything to the pan, stir, bring to a boil and cook for five minutes. We fill the masa into sterile jars. Seal tightly and cool, wrapped in a warm blanket.

Fresh ginger can be replaced with melenim. Cream zest, you can get juice from orange and lemon. Once the jam is thick, most of the liquid will evaporate.

Option 6. Varenya with watermelon, orange and hair peas

The watermelon jam turns out even more delicious and brown. Oranges add a subtle citrus aroma. Sprinkle the peas with moist, juicy and spicy flavors.

warehouses

• half a kilogram of watermelon;
• Dzherelna water;
• three oranges;
• half of the book volosk peas;
• 30 g dried cucumber.

Pokrovy recipe

We wash the oranges, wipe them with a serveret and remove the zest from them. It can be cut straight away and is highly succulent.

Orange juice is combined with zest in a baking dish. Cook the syrup until the crystals are broken. The peeled watermelon pulp is cut into small pieces. Served with syrup. We pour in a little water and add the peas. Cook until roasted over low heat.

Once the watermelon becomes soft, place it in sterile glass containers and seal it hermetically.

You can slice the peas into pieces, or add whole kernels. Cook the dessert over minimal heat, avoiding intense boiling.

From sickle to leaf fall, the watermelon harvest season begins. And if the fruits are preserved for a long time, the gentlemen sometimes don’t know where to go without the ore vegetables. Try making garbuz jam with orange. It smells nice of citrus, and the watermelon loses its scent.

For jam you can add lemon, dried apricots and aromatic spices - cinnamon, cloves and rosemary.

Garbunus are better than young ones, and thinly rind oranges smell like malt from their fat relatives.

The bright orange jam delights you with its rich relish. You can eat it with tea, add it as a filling to pies or other pastries.

Garbuzovo-orange jam

Young watermelon contains a lot of fruit and vitamins. When combined with orange, vegetables have a miraculous effect of boosting immunity.

Ingredients:

• 1 kg tsukru;
• 1 kg of watermelon;
• 2 oranges.

Preparation:

1. Prepare the watermelon: peel the skins and remove. Cut the yakush into small pieces.
2. Cut the orange into 4-6 pieces using the skin and grind through a meat grinder. It is better to brush the brushes with citrus, so that the stench does not add to the bitterness.
3. Prepare the syrup. Place the zukor in a saucepan and pour in 500 ml of water.
4. Stir the zukor and cook the syrup until the mixture does not dissolve.
5. As it happens, add watermelon pulp and orange slices. Cook for 20 minutes|minutes| in the middle of the fire.
6. Cool and pour into jars.

Varennya with watermelon, orange and lemon

Lemon can be added to the traditional recipe. You can prepare an express version of the jam with citruses. There is no need to cook it - the masa is poured into jars in plain view. You need to store lasas in the refrigerator for no more than 6 months.

Ingredients:

• 1 kg of watermelon;
• 2 oranges;
• 1 lemon;
• 1 bottle of cucru.

Preparation:

1. Peel the watermelon and remove the skins. Cut into big pieces. Find out more from the meat worker.
2. Wash the citruses. Cut into pieces using the skin and pass through a meat grinder.
3. Eat the watermelon and citrus mixture and mix thoroughly.
4. Zasipte tsukor. Pour over the surface so that the ingredients seep through.
5. Place into jars.

Orange-garbuz jam with cinnamon

Garbuza contains carotene, which is red for the eyes. There is little sodium, calcium, magnesium in it and it is good for people with low hemoglobin. Therefore, drink jam with watermelon and orange to improve your health.

Ingredients:

• 1 kg of watermelon;
• 2 oranges;
• 500 gr. tsukru;
• 1 teaspoon cinnamon powder.

Preparation:

1. Remove the skin from the watermelon and remove it now. Cut the vegetables into pieces.
2. Fill the watermelon with water. The country may not cover the watermelon completely, otherwise the jam will come out even rarely. Put it on the stove to boil.
3. Peel the fruit, cut into cubes, add watermelon.
4. Vsipte tsukor and cinnamon. Cook the pies over medium heat.
5. Cool the jam and pass the masa through a meat grinder.
6. Boil the jam for another quarter of a year and empty the jars.

Varennya with watermelon and dried apricots

Dried apricots rob varennya mensch nudotnim. Choose fresh dried fruit so that it is easy to chew. Experiment and add your favorite spices during the cooking process - cinnamon, rosemary or cloves;

Ingredients:

• 1 kg of watermelon;
• 2 oranges;
• 5 kg dried apricots;
• 1 kg cucru.

Preparation:

1. Pour hot water over the dried apricots and leave for an hour.
2. Peel the watermelon and cut into small cubes.
3. Cut the dried apricots into small pieces.
4. Place the dried fruit in the pan together with the watermelon.
5. Grind the oranges with their skins through a meat grinder. Add masa to watermelon and dried apricots.
6. Zasipte tsukor. Pour in a little water for consumption.
7. Cook over medium heat until all ingredients become soft.
8. Place next to the jar.

Let's brighten up the mood during the cold season with a delicious jam this afternoon. These sweets are also very brown - the stench combined with lemon improves immunity, and dried apricots reduce muscle mass.

In the midst of the winter cold, I want to remember the taste of summer and bring myself satisfaction, which has become more fragrant and fragrant. The jam from watermelon with orange and lemon has a wonderful taste and a wonderful aroma, and it’s very easy to prepare it using a meat grinder. It literally costs a few bucks. Such a dessert is not only filled with relish, but also with a pleasant, garnished color. Readers of "Popular about Health" are presented with a number of recipes for preparing winter lassoche.

Jam bark is used to remove toxins and waste from the body. And this is already half the success when trying to lose weight and reduce body weight. This cinnamon is designed to boost immunity, and it also contains a double dose of citrus fruits, as well as lifting the mood on a gloomy winter day. Eating such a dessert improves the metabolism of speech and normalizes poisoning.

Jam with orange, lemon and watermelon through a meat grinder

The classic way to prepare jam

For 1 kg of the main component - watermelon - we need:

850 g cucru;
- 1 orange;
- 1 lemon.

Peel the watermelon from the skins, be careful, and take everything away. Cut the yakush into small cubes.

Remove the citrus fruits, remove the skin from the lemon, and peel the orange. Remove the tassels and veins from them. Cut into pieces.

Pass all prepared components through a meat grinder. This process can be speeded up many times with the help of a blender. Add|add| in the masu tsukor, carefully mix. Tsukor must be completely dissolved, so the jam can be poured into sterilized jars. It is important to choose a small container so that you can eat the whole thing in 1-2 servings. These lasschi are prepared without boiling, and they will not be preserved for long after roasting.
Three jars of jam are needed in the refrigerator.

Varennya with lemon, watermelon and orange through a meat grinder with further varennya

To prepare this dessert you will need a multicooker, as well as the following products:

1 kg of watermelon;
- 1 kg tsukru;
- 1 orange;
- 1 lemon.

Peel the watermelon and orange, remove the skins, drain the lemon without peeling. remove all the brushes and now. Pass all the fruits through a meat grinder. Soak in an enamel container with the cucumber and let sit for an hour. Garbuzovo-citrus paste can be used to completely disintegrate the zukor and date.

Transfer all the masa into the multicooker, set to the “simmer” mode. The dessert will take 2 years to prepare, during which time you will need to stir it periodically.

When the jam is ready, pour it into jars that have been previously sterilized. Roll it up with crumbs, turn it upside down until completely dry, and wrap it in a blanket. Save in a cold place. These marvelous, savory lasses and fragrant tea with mint or linden on a winter evening!

Recipe with orange, watermelon and lemon through a meat grinder without cucumber

This recipe uses vicorized zucchini, which results in a few fewer calories. We need:

1.5 kg of watermelon;
- 1 orange;
- 1 lemon;
- 1 bottle of water;
- honey – for the sole discretion.

Extract the citrus and peel with a brush. Grind the pulp through a meat grinder. Peel the watermelon rind, drain the juice, cut into strips and pass through a meat grinder. Add watermelon and citrus oils and mix.

Pour all the masa into an enamel saucepan, add|add| half a bottle of cold water. Place on low heat and stir regularly. If the watermelon is too low on juice, you can add more water to the giblets, but not more than 1.5 bottles in a regular manner. The boiling process takes about 45 minutes with constant stirring along the bottom.

Remove the jam from the fire and drain. If room temperature or lower is available, add honey to taste. Do not pour this product into hot masa, so that all its bitterness will evaporate, and in a cold consistency the honey itself will not disintegrate.

Mix the prepared jam thoroughly and place it in a sterilized jar. This dessert needs to be stored in the refrigerator.

Before speaking... For watermelon and citrus jam, you can add not white, but brown zukor, which is considered brown for health. In addition, you can experiment with spices. For example, star anise and cinnamon will give a special piquant accent. Try it and your jam recipes “through a meat grinder” will become more delicious.

Garbage is growing everywhere in our country, and despite its particular popularity at the moment, this product is not gaining popularity.

And, of course, those who add watermelon to the porridge and vipchka, and those who bake it, and there are only a few of them.

Even from the cinnamon crust and, if properly prepared, you can prepare a deliciously tasty vegetable without any herbs, which include amazingly tasty licorice lasoscha - jam with watermelon and oranges. It’s amazing that such a jam is appropriate for those who previously couldn’t stand watermelon, and rarely can anyone guess the nature of the dessert.

Varenya with watermelon and orange - basic principles of preparation

First of all, start immediately before preparing the lasoshchiv, let’s take a look at why you should try preparing this delicious jam:

You can get a splash of watermelon right away at an affordable price;

Garbage has a large number of beneficial effects: it contains vitamins, microelements, speeds up the metabolism of speech, removes excess liquid from the body;

Despite the obvious presence of citrus fruits, the specific taste of boiled watermelon is not at all noticeable;

By adding different ingredients and experimenting with spices, you can quickly create a new dessert.

Therefore, it is necessary to peel the watermelon to remove the skin, flesh and fibrous parts of the pulp. Then cut the pulp into small cubes or cubes, slices or slices, or grate into thirds or roll over the meat - according to the recipe and the desired consistency of the jam.

Wash and trim oranges and lemons. This component can be extracted either with or without the zest. If you prefer not to remove the skins, it is recommended to boil the oranges several times so that the stench does not become bitter in the finished product.

You can also add spices or peas to the jam; you can also enjoy watermelon, oranges, almonds, cashews, cloves, nutmeg, and cinnamon.

It is important to cook jam in aluminum or stainless steel pans, but cooking it in enamel pans is not recommended.

Store the finished malt, tightly packed or sealed with a lid, in a cool, dark place.

1. Varennya with watermelon, orange and lemon

Ingredients:

A kilogram of watermelon pulp;

Kilograms of oranges;

Kilogram of tsukru;

200 g lemon.

Preparation:

1. Garbuzi can be thoroughly washed. We cut the skin and extract the pulp from the pulp. Cut into thin pieces of small size.

2. This is the best way to wash oranges and lemons. Without peeling citrus fruits, the fruits are cut into several pieces.

3. Now the skin quarter is cut crosswise into thin layers, at the same time taking into account the need for a brush.

4. Mix watermelon pulp with oranges and lemon, add zukor. Leave the masa for a couple of years.

5. Transfer the watermelon with citruses and syrup into a suitable sized saucepan. Boil, stir, 20 hvilins.

6. Cool the jam thoroughly, then simmer again for 10-15 minutes until thickened.

7. Transfer the jam to a hot-looking sterilized jar, finally.

2. Varennya with watermelon, orange and dried apricots

Ingredients:

Pіtora kilograms of watermelon;

600 grams of dried apricots;

1.2 cucumber piska;

5 g vanillin;

200-300 g orange.

Preparation:

1. For cleansing and good cleansing, grate the watermelon into a large third.

2. Peel the orange, peel the skins at once with a white mixture. The meat is cut, the brushes are removed.

3. Gently pour the dried apricots into 15-20 pieces of dried apricots with dill, then rinse, dry and cut into strips.

4. Place all the prepared ingredients into a saucepan for cooking, sprinkle with zucchini. Let's mix.

5. Cook the lasochka over low heat, stirring gradually and removing the kick if necessary, for 15 minutes. Cooling down. I feel tired and cool again. We repeat the procedure 2-3 times.

6. Add boiled vanilla to the mixture and bring to a boil.

7. Pour the jam into a hot-looking sterilized container, tightly closing the lids.

3. Varennya with watermelon and orange at the multivartsi

Ingredients:

1 kg of watermelon;

1 kg tsukru;

0.5 kg orange;

5 g citric acid.

Preparation:

1. I like watermelon and oranges.

2. Remove the skin from the watermelon and collect the fibers. The meat is cut into cubes.

3. The oranges are cut in sufficient order and the juice is visible.

4. Scroll through the ingredients in the meat or in a blender for details.

5. Carefully mix the offending mass with the pulp. Let the jam stand in this form for a few years at room temperature.

6. After an hour, transfer the aromatic masa to a multi-cooker bowl.

7. Cook for 2 years using the “Gasin” mode. During the hour of cooking, open the multicooker several times and stir the jam.

8. If you don’t have enough juice, then no later than 30 minutes before it’s ready, pour in about a third or half a bottle of fresh water.

9. For 10-15 minutes, pour in citric acid.

10. Once the jam is ready, put it in a sterile container with a lid that seals tightly.

4. Watermelon jam with orange zest and sea buckthorn

Ingredients:

Pіtora kilograms of watermelon;

Kilograms of sea buckthorn;

Pivkilo zukru;

100 g orange zest.

Preparation:

1. First of all, we carefully sort sea buckthorn, selecting fruits that are not zipped.

2. We rinse the berries, which have been thrown onto a tray, and then, once they have dried a little, we crush them in any manual way and, first of all, squeeze them.

3. Fresh watermelon, peel the pulp, cut into small cubes.

4. Pour into a saucepan to prepare sea buckthorn jam. Nasipaemo tsukor. By stirring, the zukor in the juice is completely broken up.

5. Add the prepared watermelon and finely grated orange zest.

6. Regularly respectfully, simmeringly simmering in the open air until the watermelon becomes visible. The loan is about 30-35 hvilins.

7. Five minutes before cooking, you can add a pinch of nutmeg to add a special aroma.

8. Place the finished jam in the prepared jar and close it.

5. Varennya with watermelon, orange and migdal

Ingredients:

1.2 peeled watermelon;

300 g orange;

900 g cucru;

200 grams of almond kernels;

5-6 buds of cloves.

Preparation:

1. Pour 15-20 peas of almonds with dill, after which the mixture is poured, and the husks are removed from the peas themselves.

2. Cut the peeled watermelon into bars approximately three centimeters in size.

3. Place the watermelon pieces in a saucepan, add the zucchini, and stir.

4. On top of the watermelon, carefully spread and cut oranges into thin circles or in circles, like large fruits.

5. The masu has been in this position for about 3 years.

6. Boil the jam over low heat for 15 minutes, cool, boil again, cool again.

7. On the third approach, add algae and cloves to the boil.

8. The jam is prepared and thickened, put into jars, simultaneously removing the cloves so that, when saved, the spice does not interrupt the taste of the orange and watermelon.

9. We fill the container with cracks, and then, when it’s cold, we put it away for saving.

6. Varennya with watermelon, orange, lemon and spices

Ingredients:

1.3 watermelon pulp;

A bunch of oranges;

A squeeze of lemon;

Kilograms of pulp;

3-4 cm of ginger root;

2-3 grams of cardamom.

Preparation:

1. Cut the watermelon pulp into cubes about 2 cm in size. Transfer to a saucepan.

2. Here we grate the root of the ginger into a fine grating, add the zest of one lemon and 300 grams of lemon juice.

3. Leave the mixture aside for 2-3 years at room temperature.

4. Any lemons that are left out are squeezed into a small amount of juice, and rinse the oranges in small pieces, squeezing the brush when cutting.

5. Mix all the ingredients in one large saucepan, add the pulp and bring to a boil.

6. Simmer on the lowest heat until it’s finished, about 20-30 minutes.

7. 5 minutes before the end of cooking, add cardamom and stir.

8. Place the finished jam in a previously prepared clean container.

To prepare savory jam, you need to carefully select the main ingredient: watermelon. The fruit is small in size, not overripe, without dents or obvious signs of rot.

The oranges taste like licorice. Strongly sour or bitter fruits add flavor to the prepared lasosch. Of course, when choosing oranges in a store, it’s difficult to understand how tasty the stench is, so it’s best to taste the fruit when it’s cut.

When adding lemon and oranges to the jam, make sure that the fruits are not overripe, otherwise the appearance of the jam will not be very presentable.

Don’t forget to remove the brushes from the oranges and lemons, otherwise the finished jam will be bitter.

If you like the jam to thicken, do not cut the watermelon, but grate it.

If you boil the peeled oranges for the jam, add about a tablespoon of grated zest to the mixture while boiling, this will add a particularly bright aroma to the jam.

By making unsweetened jam every time, you will save more vitamins.

Watermelon jam imparts a unique aroma and unobtrusive sourness to the orange, and you can also add other citrus fruits, apples, and dried fruits to add new flavors.

To add a special piquancy to the dish, add at the end of the cooking time a minimal amount of spices: vanillin, cloves, cinnamon, nutmeg.

This recipe with photos is dedicated to the bright vegetable - watermelon, or more precisely, the sonic jam. Only the result will be inconceivable for you: the watermelon taste is practically not noticeable in the finished product. And even so, even the brown orange root vegetable has its own unique and specific flavor. However, the pulp of the orange tushka absorbs different flavors well. The jam is prepared with watermelon and citrus additions – orange and lemon. I won’t be embarrassed and say that this recipe for watermelon jam is ideal in proportions and melodiously the most delicious of those that you have ever cooked! One lemon gives a slight bitterness and sourness, which does not add up to the savory taste. If you take two lemons, it will be too much. They are the ones who are craving oranges. We take 2 pieces, no more, no less. The miraculously fragrant citrus-garbuze jam will leave you licking your fingers! Nothing more is needed, although you can add a few spices. Add spicy cinnamon, star anise, aromatic anise, ginger and nutmeg, which is called a natural flavoring relish. A non-essential addition is crushed peas (hair, cedar). There are options for preparing it with sea buckthorn, apples, dried apricots - watermelon goes well with a variety of fruits and berries. However, if you prepare watermelon jam first, you should not use other additives, but only those ingredients that are listed below. Try the jam first at first glance, and then decide for yourself what you need to add.
Garbunovi laschi look even beautifully: small pieces of orange, lemon and watermelon float in the thick and clear zucchini syrup. And the color is simply delightful: bright-hot, warm and sunny - taking a jar of this sweet dessert will certainly lift your spirits and give you strength. Watermelon jam is not only more garnished and more tasty, it gives the body an invaluable bark. Orange, lemon – these citrus fruits charge you with energy. Garmelon removes a lot of toxins, which is why it is often included in the diet menu. So you can treat yourself to a little something sweet and at the same time keep your body in good shape! Before moving on to the crust recipe, there is one more way to prepare jam: it will be a delicious filling for fruit pies and other pastries, as well as a vitamin supplement for tea, a licorice snack for porridge, siru, syrniki, mlintz, etc.

To prepare the jam you will need:

• 1 kg of watermelon;
• 0.8 kg cucumber;
• 1 lemon;
• 2 oranges;
• 2-3 tbsp. drive

How to make the most delicious jam with watermelon, orange and lemon

1. For the winter, licorice comes from watermelon, which has juicy pulp. This preparation also preserves the taste of the fruit the best. We peel the watermelon and remove the skin and cut it into small cubes. 1.5-2 cm would be good, so it’s good to boil the pieces.

2. Cut the oranges into small pieces. Don’t forget to thoroughly wrinkle the skin before slicing.

3. Slice the lemon and zest at the same time. To prevent the skin from becoming bitter, sprinkle the fruit with dill several times. Don’t forget to remove the stems from all fruits. Through them a slight bitterness appears, and it is unacceptable for the soft boiled particles to roll onto the hard parts.

4. Place the lemon and orange in a bowl or saucepan. We take aluminum or stainless steel.

5. Stuff the citrus with zukr.

6. Pour in water and mix well until the zukor is completely dissolved. If the watermelon is juicy, then you can take less water, and just like that.

7. Bring to a boil, cook the kefir, stirring gradually. Vimikaemo vogon.

8. Soak watermelon into hot syrup. It won't be possible to boil the lemon and soak it in syrup. You will get a garne of Burshtin's jam with whole soft pieces.

9. Stir the jam and leave it to cool and soak through.

10. Turn around until it’s done. All components have already been saturated with fruit and lemon syrup. Boil 3 more times for 15 quills after boiling, then immediately cool the jam. When you look at it, everything becomes thicker, and the pieces of watermelon become soft and smaller in size (boil and shrink). Why don’t we cook it at once for 30-45 minutes, but in stages? With this method, more brown juices are saved, and pieces of watermelon and citrus are released more quickly into syrup and never turn into porridge. The process is amazing: if there is little water, add more before putting the jam on the boil.

11. Before you start boiling the jam, prepare the jars. We wash them with baking soda and sterilize them so that our jam is preserved until winter. For clarity, all sterilization rules are included below.

The photo of the rock shows that the watermelon has boiled down, the Viyshov prozory Burshtin syrup, the jam is ready to settle in the jar.

12. Carefully pour hot jam with pieces of watermelon, orange and lemon into hot jars using a spoon or ladle. We fill the container all the way up to the neck. In small jars, I will save more manually.

13. Cover with sterilized lids and turn over. The jam does not need to be sunburnt, just keep it cool and put it in a dark cupboard, stored at room temperature.

14. The most delicious jam from watermelon, lemon and orange is ready. Delicious!