Gem the pepene galben cu brandy

I finally finished cleaned up after I painted and I gladly returned to the kitchen. And that is the season melons that in no case have to go around because they are extremely healthy and scented today will propose a recipe for jam with brandy and pine kernels.

Ingredient:

1 kg pulp de pepene galben

500 - 55o gr old

3 linguri brandy

1 lemon

100 gr samburi pin

Cut squash lengthwise,

I clean the pits and then cut the flesh into small pieces.

Mix the pulp with the juice of a large lemon (to retain color), sugar and 3 tablespoons of brandy,

and leave to rest for 3-4 hours until all the leaves Isis watermelon juice

We jam over low heat for 50-60 minutes. We care to take a spoon foam formed on the surface.

After 50 minutes, take a little jam with a spoon and drop it on a plate. If the drop remains stiff plate is ready, if instead loses shape comes out the window let it boil.

After that is done, stuffing a vertical mixer in jam and it apparently very fine

we put it on low heat for 5-10 minutes, stirring often, taking care not to catch on.

Extinguish the fire, leave it to cool slightly, add the pine kernels, mix well and what is still warm put it in jars.

Well, I went out a jar of 400 grams so I did not sterilized because it will end in about a week but if you want to have this gem for a longer necessarily sterilized jars.