Gaby
Watermelon is 92% water, so it’s excellent for quenching thirst. Its fiber and carbohydrates help stave off hunger without many extra calories, and it can even help curb appetite and support weight loss. Let’s make watermelon jelly to preserve summer flavor for the winter.
Ingredients: watermelon flesh — 1 kg, sugar — 200 g, instant gelatin — 60 g, citric acid — 1 tsp.
Start by removing the seeds. Cut the watermelon, scoop out the flesh, and chop it (you can even do this by hand).
Drain the juice into a pot and strain it. Add the gelatin to the juice, stir it, and let it sit for 10 minutes to swell.
Transfer the chopped flesh to a heavy-bottomed pot, add the sugar and citric acid, stir to combine, and place the pot over medium heat to cook. When it comes to a boil, reduce the heat and simmer for 5 minutes, stirring constantly with a wooden spoon.
Sterilize the jars and lids. Remove the watermelon mixture from the heat, add the swollen gelatin to the mixture, and stir until the gelatin fully dissolves. Pour the jelly into the sterilized jars. Seal the jars with lids and invert them to check for leaks. Once the jelly cools, it will set.
Store your homemade watermelon preserves in a cool place.
Life Hack
A dark, ventilated, dry, and cool place is ideal for storing fresh watermelons. At temperatures up to +8°C (46°F) and 75% humidity, whole watermelons can be kept without spoiling until New Year’s if you place them in crates lined with straw so they do not touch each other.
