We need: a Deep pan – 3 pieces of Kitchen paper towels Aluminium bowl with thick bottom Knife tablespoon – 2 pieces of the Pestle Sieve Sterile gauze – 1 metre 20 centimetres Skimmer

Prepare the watermelon For a start on the plate included on a high heat, put in deep pot with plain water and bring it to a boil. The water we need in order to handle boiling water inventory, which we will use during the cooking of honey. For cooking watermelon honey or as it is called, nardek is necessary to choose the ripest watermelons late varieties such watermelons more glucose and sucrose, which during the boiling watermelon juice, help to become more dense. To start, wash the watermelon under running cold water and Pat dry with kitchen paper towels. Take clean, treated with boiling water aluminum basin with a thick bottom and right above him with a knife, cut the watermelon into two halves, this process is necessary in order to preserve every drop of juice while slicing.

Then take a clean, scalded with boiling water a tablespoon and take out each half of the watermelon pulp directly into the aluminum basin. Take clean, treated with boiling water a potato masher and mash the flesh of the watermelon to puree state. The flesh of watermelon wrinkled, but in her left a bone that will completely superfluous in honey.

Therefore, clean, treated with boiling water, deep pan set the same clean the strainer and wipe it using a tablespoon of whole watermelon flesh, thus we separate the seeds.

Use a clean sterile gauze and treated with boiling water with a pair of scissors cut off her 2 piece 60 by 60 centimeters. Fold each piece in half and on one of them right in the middle put a tablespoon of pure watermelon puree. Hands connect the edges of the cheesecloth to make a pouch, and squeezing through it watermelon juice directly into the aluminum basin. After all the juice is pressed, the remaining watermelon flesh discarded, and the bowl of juice, put it on the stove, included on a high heat. Bring juice to a boil, while stirring intensively and removes some of the foam with clean, treated with boiling water skimmers. Be sure to remove the foam so that it removed all dirt and nitrates. Boil the juice for a long time is not necessary, then simmer 2 to 3 minutes would be sufficient. Hot watermelon juice is allowed to cool to room temperature. Take the second piece of gauze, and through it filtered the cooled watermelon juice right into a clean deep pot. The gauze with the remnants of the watermelon, remove fibers, it is no longer useful to us, and the juice pour from the pan into the aluminum basin in which it is cooked, and put on the plate included on a small fire.

The second boiling watermelon juice lasts a very long time - about 3 to 6 hours, this process depends on the ripeness of the watermelon and juiciness. In order to make a thick quality honey, watermelon juice cook until it has evaporated the excess moisture. It should become too thick and reduces in volume, about 5 to 6 times, sometimes even more. While cooking we must constantly, in intervals of 5 – 6 minutes, stirring watermelon a lot with a slotted spoon to preparing the honey didn't burn. The honey will change color and become light brown.

While cooking the honey, not forgetting his stirring from time to time, prepare the jars for storage. Take 2 half-liter jars, 2 lids for conservation and a large, deep pot about 5 liters, put it in a container and pour water so that it was 2 fingers above the level of the cans. There put the lid. On the plate included on a high heat, put the saucepan with the banks and lids, sterilize the equipment in boiling water for 15 minutes. Time sterilize jars and lids is after boiling water. Take out with tongs sterilized jars with boiling water and put on the table, the pre-laid towel and leave to cool. Cover leave in a pot of boiling water. After the water in the jars has cooled, pour it, a table covered with a new clean towel, since the towel has long been wet with water, and put it in sterilized cans bottom to bottom.

In order to start preserving water-melon honey, you have to be sure that he is ready. Take a clean sterile, processed by the boiling water a tablespoon, we collect a small amount of honey and drips on the cold plate. The straw should be thick, very viscous and not spread across the plate, well, or if it spreads a bit, to do it it should be very slow. The consistency of the finished watermelon honey like a honey or very thick cream. If the mass of vegan honey is thick and viscous, then it is ready. Turn the sterilized jars up neck, take one and put it in a clean, treated with boiling water a bowl, it is necessary to ensure that not one drop of nardek is not lost, honey from the plate can then eat. Clean, treated with boiling water ladle scoops up a basin of honey and pour it in a jar to the top. A jar of honey, cover with sterilized lid, which is easy to clean by hand out of the water, which has long been cold. Cover the lid with a key for preservation and tighten it with a key so that the cover tightly to the neck of the banks. Color watermelon honey turns dark red or even brown consistency viscous, and the taste is very sweet. Cool honey under the covers, like any other conservation, don't, just put it in a cool place for it to cool down.

Nardek or, as it is called, watermelon, honey, is served in a bowl with a teaspoon. It can be eaten alone with a bit of sugar tea or coffee, spread on any kind of bread, used in the preparation of cakes and pies. Of watermelon honey makes a great syrup for cakes, pretzels and gingerbread. This honey has healing properties and improves digestion, very often it is added to baby cereals. Honey watermelon will delight you with its aroma and flavor in the winter.