Watermelon Honey (Nardek)
Baking and Desserts | Russian cuisine
⏳ Time
3 hours 30 minutes
🥕 Ingredients
2
🍽️ Servings
5
Description
Follow each step carefully, exactly according to the recipe, otherwise the quality of the honey may differ significantly from the expected result.
Ingredients
- Watermelon - 44 lbs
- Water - to taste
Step by Step guide
Step 1
Thoroughly wash the watermelons under running water and place them on a towel to remove any excess water.
Step 2
Cut the fruits into quarters and place them in a pot, allowing the juice to flow freely into it.
Step 3
Use a wooden spoon to separate the flesh from the skin, then pass it through a sieve, crushing it while removing any seeds.
Step 4
Strain the resulting mixture through several layers of cheesecloth, pouring the extracted juice into a cooking pot.
Step 5
Bring the juice to a boil, stirring continuously with a spoon, and remove from heat. To keep the watermelon syrup clear, skim off the foam with a slotted spoon.
Step 6
Strain the juice through cheesecloth.
Step 7
Place the pot back on the heat and cook on low until ready. To prevent the honey from burning, it is essential to stir it continuously during the cooking process. A wooden spoon or spatula is best suited for this task.
Step 8
During the reduction process, the volume of the juice decreases by 5 to 7 times. As soon as it starts to thicken, drop a small amount of juice onto a smooth, flat plate and tilt it slightly. If the drop does not spread and retains its shape, it means the jam is ready to be removed from the heat — the honey is done.
Step 9
After cooling, the watermelon honey should have a consistency similar to that of bee honey. If it turns out too runny, a second cooking will fix the issue.
Step 10
Transfer the prepared watermelon honey into sterilized glass jars that have been heated in a water bath. Ensure they are airtight by sealing them with screw-on lids.
Step 11
Jars should be stored in a cool, dark place. Under these conditions, watermelon honey can be preserved for several months.
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