Jelly in watermelon

Ingredients

• 1 glass of dry red wine
• watermelon weighing 2-3 kg
• 5 tablespoons of gelatin
• fruit
• berries
• cover
• 2 cups sugar

Cooking

Step 1

Wash the watermelon thoroughly, cut in half and carefully remove the pulp. The walls of the watermelon should be as even as possible inside. Boil water in a large saucepan. Hold each half of the watermelon over the steam cut down for 4-5 minutes.

Step 2

Rub the pulp of the watermelon into a bowl through a sieve.

Step 3

Wash fruits, dry. Remove the grapes from the brush. Remove pits from cherries (cherries), peaches and apricots. Peel pears or apples, cut into 4 parts and remove the core. Cut the fruit into cubes the size of which would correspond to the size of a cherry or grape.

Step 4

From 0.5 liters of water and 1 cup of sugar, cook sugar syrup. Dip fruits into it in portions and boil for 2 minutes, making sure that the fruits do not boil. Take out the fruit with a slotted spoon.

Step 5

Soak gelatin in a small amount of warm boiled water. Add the pureed pulp of watermelon, the remaining sugar, wine and cinnamon to the fruit decoction. Bring to a boil and cook for 2-3 minutes. Strain, let cool slightly and add swollen gelatin.

Step 6

Put some fruit in the watermelon halves, pour over the slightly cooled syrup and put in the cold. When the syrup hardens a little, put a portion of fruit again and pour in the syrup. Refrigerate again. When both halves of the watermelon are filled, cover them with cling film and refrigerate for at least 4 hours. Cut frozen jelly into slices and serve.