Harvest 100kq of Watermelons in the village! Making the most delicious Watermelon jam and juice
Harvesting 100 kilograms of watermelons in a village and making delicious watermelon jam and juice is a wonderful project! Here’s a step-by-step guide on how to proceed with both processes:
Harvesting Watermelons
Timing the Harvest:
Ensure the watermelons are ripe. Look for a uniform green color, a yellowish spot where the melon has been resting on the ground, and a dull sound when tapped.
Harvest in the early morning when the temperatures are cooler to preserve the fruit's freshness.
Gathering Tools:
Use a sharp knife or garden shears to cut the stem, leaving about 2 inches of stem attached.
Prepare clean, sturdy containers or crates to transport the watermelons.
Transporting and Storing:
Transport the watermelons to a cool, shaded area.
Store them in a cool, dry place until you are ready to process them.
Making Watermelon Juice
Ingredients:
Fresh watermelons
Sugar (optional)
Lime or lemon juice (optional)
Mint leaves (optional)
Equipment:
Blender or juicer
Fine mesh strainer or cheesecloth
Large pitcher
Knife and cutting board
Instructions:
Prepare the Watermelons:
Wash the watermelons thoroughly.
Cut the watermelons into manageable pieces, removing the rind and seeds.
Blending:
Place the watermelon chunks into the blender.
Blend until smooth.
Straining (Optional):
Pour the blended watermelon through a fine mesh strainer or cheesecloth into a large pitcher to remove any pulp.
Press the pulp to extract as much juice as possible.
Flavoring:
Add sugar to taste if desired.
Add a splash of lime or lemon juice for a bit of tartness.
Garnish with mint leaves.
Chilling and Serving:
Chill the juice in the refrigerator before serving.
Serve over ice for a refreshing drink.
Making Watermelon Jam
Ingredients:
1 kg watermelon flesh (seeded and diced)
600 grams sugar
1 lemon (juiced)
Pectin (optional, for thicker jam)
Equipment:
Large pot
Wooden spoon
Sterilized jars with lids
Potato masher or blender
Candy thermometer (optional)
Instructions:
Prepare the Watermelons:
Remove the rind and seeds from the watermelons.
Dice the watermelon flesh.
Cooking:
In a large pot, combine the watermelon flesh and sugar.
Bring to a boil over medium heat, stirring occasionally.
Once boiling, reduce the heat and simmer, mashing the watermelon with a potato masher or blending it with a hand blender until smooth.
Adding Lemon Juice and Pectin:
Add the lemon juice.
If using, add pectin according to the package instructions for a thicker consistency.
Boiling to Setting Point:
Continue to simmer, stirring frequently, until the mixture thickens and reaches the setting point (around 105°C or 220°F). You can test the setting point by placing a small amount on a cold plate and checking if it gels.
Jarring:
Carefully ladle the hot jam into sterilized jars, leaving some headspace.
Wipe the rims of the jars with a clean, damp cloth and seal with lids.
Cooling and Storing:
Allow the jars to cool completely.
Store in a cool, dark place. Once opened, keep the jam refrigerated.
By following these steps, you’ll be able to enjoy the fresh, sweet taste of watermelon in both juice and jam form!
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