Watermelon cut into slices, remove seeds. Place the slices into the pan in which you cook (so comfortable), add 1.5 kg of sugar. The dishes shake the sugar were distributed evenly, or mix gently. Leave overnight to watermelon juicy. The photo that you will see in the morning: a lot of juice, and slices a bit wrinkled.

Of 1 Cup of water and 0.5 kg of sugar boil the syrup: bring to a boil stirring constantly so that the sugar is dissolved.

Syrup pour into a bowl with slices of watermelon and gently stir with a long spoon. The purpose of this step is to raise the sugar settled on the bottom, otherwise it will burn. And even after stirring you will see the missing bones - they are now very easy to clean as they surfaced. To put the future of jam on the small fire and cook, stirring from time to time.

In an hour jam begins actively "to seethe", released foam that must be removed.

Two hours later, the boiling increases, it is time turn off the heat and sterilize jars. I do it very simply in the microwave. Method I learned here from this wonderful recipe: http://www.povarenok .ru/recipes/show/760 78/. Just pour boiling water over the banks by 1/3 and put in the microwave for maximum power. Meanwhile, pour boiling water cover.

I did 2.5 kg watermelon 4 cans of 0.65 for L. First, we need to spread out along the banks of the pulp, and then pour the syrup. You need to pour the hot jam, then close the jars with screw caps and wrap a plaid or blanket for slow cooling.

This is better seen how much pulp comes out and syrup.