I want to tell you about yellow watermelon and lemon jam, and I'll be making it a little differently. I have a Yellow watermelon growing in my garden. It's sunny and very sweet:
So:
- We cut off the skin and throw it away to the poultry.
- First we cut into slices, then into cubes.
- For a whole watermelon, which weighs about 4 kg, take one thoroughly washed lemon (throw it in with the zest).
- First we cut it into rings, then into cubes (don’t forget to remove the seeds, as they are very bitter).
- Combine watermelon with lemon.
- Pour sugar into the cauldron (approximately 2 kg, but this depends on the sweetness level of the load).
- Add a little water.
- Mix thoroughly and put on fire.
- When it boils, add our fruits and stir.
- After boiling three times with breaks of a couple of hours, roll up into jars.
Adjust the amount of lemon as needed—some people prefer it more tart, while others don't tolerate acidity. Keep in mind that the zest imparts a bitter taste when cooked. If you don't like it, it's best to peel the citrus fruit.