A jam we don't see very often and yet it has all the flavor and aroma of summer! We turn one of our favorite fruits into a spread that is both sweet and subtly aromatic. It also pairs perfectly with cheeses, creating delightful contrasts. Each spoonful is a journey to sunny days and a unique way to enjoy flavors that have the scent of summer all year long...
Easy
40 - 50 min
2.200 gr jam
Ingredients
- 1500 g watermelon (the flesh, without the seeds)
- 500 g watermelon peel in pieces (we have removed the green outer skin)
- 600 - 700 g sugar
- 5 - 6 leaves of rose geranium
- 2 vials or 2 sachets vanillin
- Juice of 1 lemon
How to
- In a wide, low - sided pot, add the flesh, peels, sugar and rose geranium and boil over medium heat for 30-40 min, removing the foam and stirring occasionally.
- Remove from the heat, allow to cool and take out the rose geranium.
- Blend with a hand blender to desired degree, add the vanillin and boil for another 10 min or until thickened.
- Before the last boil, add the lemon juice.
- Canning: Pour immediately into hot sterile jars, turn upside down and store in a cool, dark, dry place when cool. Once opened, store in the refrigerator. Without canning: Transfer to sterile jars and store in the refrigerator when cool.
Note from Greek jar:
The sweetness of the jam will also depend on how sweet the watermelon is. However, it is best not to reduce the sugar below 1/3 of the amount of fruit so that it can act as a preservative. The first time I made it I used 500 g of sugar and the second time I used 700 g of sugar and I think the sweetness suits it. But like I have already said, it depends on how sweet your watermelon is.
Homemade jams and marmalades do not contain preservatives and they should ideally be consumed within a year or even earlier for the best quality and safety.