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Jelly in watermelon
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.
Ingredients
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