Thirst-quenching even in winter: watermelon juice without a juicer
You can make watermelon juice for the winter at home in just half an hour, without a juicer. We'll use a blender to puree the pulp, after removing all the seeds, both dark and light, from the chopped pulp. Sugar is added to the juice anyway, so you don't necessarily need ripe, sweet watermelons. They're best eaten fresh. However, this recipe is a great practical solution for when you need to use an underripe, unsweetened, or undesirable watermelon.
To prevent watermelon juice from discoloring during cooking, citric acid or lime/lemon juice is added. This additive not only improves the flavor and preserves the vibrant color, but also promotes better storage by preventing clouding and fermentation.
Ingredients:
- watermelon (pulp only) – 1 kg;
- sugar – 50-70 g;
- lime or lemon juice – 1 tbsp. or 2 pinches of citric acid.
How to prepare watermelon juice for the winter
Wash the watermelon thoroughly, removing any soil particles or other impurities from the rind. Cut it in half or into wedges, scooping out only the red flesh, discarding the white rind. Remove all seeds, both light and dark.
Transfer the prepared pulp in small portions into a tall blender glass.
Grind in the “pulse” mode until a homogeneous consistency without pieces of pulp.
Once all the pulp has been processed, pour the juice into a saucepan and place over low heat. Bring to a boil. Carefully skim any foam that rises from the sides and collect it with a spoon.
Simmer the juice for 8-10 minutes. Add the sugar and simmer for another minute or two, until the crystals dissolve.
Add citric acid (those who object to this addition can substitute lemon or lime juice). Stir, then bring the watermelon juice back to a boil. Taste for sweetness; if it's not sweet enough, add more sugar to achieve the desired taste.
Sterilize the jars or scald them with boiling water. Boil the lids for a few minutes. Pour the boiling juice into the jars, filling them to the top, up to the neck. Screw on the lids or use a sealing machine.
Turn the jars upside down and check the tightness of the seal (there should be no liquid leaks near the lid). If all is well, turn the jars upside down, cover with a blanket, and let them cool completely. Then, store the cooled jars of watermelon juice in a shaded area (exposure to light or sunlight will cause the juice to lose its vibrant color and become colorless). Happy canning!
