Watermelon and melon jam

1. My watermelon is under running water. Then we cut it in half. Using a sharp knife, cut off the peel. It is necessary to cut not only the green part, but also the white part - close to the pulp. Then we cut the pulp of the watermelon into cubes, while choosing the seeds. You can do something else with the pulp: extract it with a tablespoon, grind it through a sieve, thereby removing the seeds (they will remain on the sieve).

2. Melon is also mine. Then peel and peel the seeds. Cut the pulp into cubes. Put the watermelon and melon pulp in a large saucepan, cover with sugar. Leave for 8-10 hours (overnight).

3. In the morning we send the pan to the fire. Bring the mass to a boil. Cook for 5-10 minutes - turn off the fire. We leave the jam until the evening, and then cook the same amount of time. In this way, we cook two more times: the next morning and in the evening. During this time, the liquid will evaporate well, the jam will become quite thick.

4. Banks must be washed and sterilized in any usual way. The main thing is that before laying jam, the container should be clean, hot and dry. If the jars are sterilized in the oven or in the microwave, they will be dry. If sterilization is carried out over steam, then the jars should be given time to dry. We put the hot jam in prepared jars. We seal it tightly.

Such jam is stored in a cool dark place: in the cellar or in the basement. It can also be stored on the balcony or in the loggia. While the jam is hot, it is not very thick. But when solidified, it thickens well and becomes like jam.

Have a pleasant tasting!