This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Watermelon Pulp – 1 1/3Cups (310gms)
- Watermelon Juice – 1Cup (230gms)
- Sugar – 1/4Cup (60gms)
Wash watermelon and cut into segments. Remove pulp of watermelon and blend well. Place a fine sieve in a bowl and pour the blended watermelon mixture into it. Do not press the pulp with a ladle as we need pulp along with some juice. Measure the pulp and keep it aside. Similarly measure the required amount of juice collected in the bowl.
Take a wide bottomed pan and add the watermelon pulp, watermelon juice and sugar and heat it. Cook covered partially on high flame for 10 minutes or till the mixture is slightly thick. Transfer the prepared marmalade into a bowl and cool till it reaches room temperature. Use as spread on toasts or use in making watermelon ice cream.
Points To Notice:
As watermelon contains more liquid part, we get more juice and it takes long time to reduce that water content by cooking. Instead, use the remaining juice to make watermelon syrup.After adding the blended watermelon in the sieve do not press and extract the entire juice as we need pulp with some juice to make the marmalade. The juice contains the sweetness, so use the same juice to cook the watermelon pulp to get natural sweetness.
Adjust sugar according to taste as it also depends on the sweetness of watermelon.
As I wanted to use this marmalade for making ice cream, I have cooked this for 10 minutes because, on cooling the marmalade thickens further and that consistency was right for making ice cream. But if one is making marmalade to use as a spread on toasts, cook for few more minutes to thicken further.
Depending upon the water content in watermelon, cooking time may vary---check personally and decide the thickness.
Use this marmalade in making watermelon ice cream or add in custards to enhance taste and color
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