Another name for this delicious, fragrant, and very healthy jam is nardek. Housewives traditionally prepare it in late August or early fall, when watermelons ripen. The finished honey makes a wonderful addition to baked goods, pancakes, and desserts.
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The origin of nardek
The Astrakhan region has long been a land dominated by melon fields. They yielded excellent harvests, and people across the country enjoyed Astrakhan watermelons. Merchants considered this a lucrative business, so the number of melon fields grew steadily. As a result, supply significantly exceeded demand, leaving many unsold watermelons. They are not meant to be stored and quickly spoil. Various preservation methods had to be urgently devised. Housewives resorted to all sorts of methods to prevent spoilage! They pickled, canned, and even added them to sauerkraut.
As a result, the Don Cossacks learned from Asian peoples an interesting recipe that was easy to prepare and perfect for processing the harvest—a thick, sweet watermelon honey. Production of nardek became truly massive. The delicacy instantly became a favorite and well-known treat. Even foreigners raved about Russian gingerbread glazed with nardek. Honey harvesting typically began in late autumn, when watermelon sales ended. Any remaining harvest was used, and the finished delicacy was stored in clay pots or glass bottles.
Nutritional value of watermelon honey
Despite its high sugar content (60%), watermelon honey is low in calories, making it ideal for those watching their weight. 100 grams of watermelon honey contains 110 kcal.
Nardec contains:
- fats - 9%
- protein - 1%
- vitamins A, B, C, E, PP
- minerals - calcium, potassium, iron, magnesium, sodium, phosphorus
Even people with diabetes can indulge in this delicacy, but moderation is essential. Watermelon honey has a sweet, but not cloying, flavor. The dessert has a fresh, pleasant aroma.
Interesting! The average price of one can of Nardec in Moscow and the surrounding region is 200 rubles.
How to choose and properly prepare watermelons
To make nardek, you'll need fully ripe watermelons. If you use unripe ones, the honey will have a slightly sour taste. If this doesn't bother you, you can use them as well.
Before cooking, wash the fruit thoroughly and then cut it in half. Place both halves in a large container, such as a clean bowl, and scoop out the pulp with a spoon. Save the juice that drains; you'll need it later. Then, remove the seeds from the pulp, add the drained juice, and mash it into a puree with a wooden spoon. Press the resulting mixture through a sieve to achieve a smooth consistency.
How to make nardek at home: the best recipes
There are two main varieties of watermelon honey: classic and Adyghe. But nardek allows for improvisation. Every homemaker can enhance the delicacy's flavor with aromatic herbs, complementing it with other berries or nuts. Making honey at home is a creative process. New ingredients add interesting nuances to the traditional product.
If you stick to the basic recipe and adhere to the technology, nardek will retain all the richness of summer flavors and become a true decoration for the table during the cold season.
Making watermelon honey is quite simple. Let's look at various recipes step by step.
Classic recipe
To obtain 1 liter of nardek, you need to prepare 5-6 ripe, large watermelons. This small yield is due to the fact that the honey boils down significantly during preparation.
The finished mixture, made from the crushed watermelon pulp, is transferred to clean cheesecloth and the juice is squeezed out. Any remaining juice in the cheesecloth can be discarded. Pour the liquid puree into a saucepan and heat over low heat until it reaches a boil. Skim off any foam that appears. Once the jam boils, simmer for 3-4 minutes and turn off the heat. Then cool the saucepan to room temperature. Strain the resulting semi-finished product through several layers of cheesecloth and reheat. At this stage, it's important to stir the honey constantly to prevent it from burning. Cooking nardek takes about four hours. To test its readiness, place a drop of honey on a plate. If it holds its shape, the treat is ready. If it spreads, it needs more cooking. It's also worth paying attention to the color—the finished dessert has a rich brown hue.
Helpful! If you bought a beautiful watermelon and it turns out to be unsweet, don't despair! You can make an excellent nardek with it. It will have a pleasantly tart flavor.
Adyghe recipe
To get 300 ml of nardek, you'll need 3 kg of watermelon juice. Cream or sour cream adds a special flavor to this traditional dessert. Let's explore this recipe step by step.
As in the previous recipe, simmer the prepared and strained pulp over low heat until it boils. Once the jam comes to a boil, reduce the heat to low, stirring constantly. When the honey has become thick and viscous and the color has darkened to brown, turn off the heat. Let the jam cool to room temperature. Adding dairy products to the hot watermelon nardek will curdle it, ruining the dessert. After cooling, pour sour cream or heavy cream into the pan and stir thoroughly until smooth. The honey is ready and can now be stored in glass jars. It's important to avoid adding high-fat dairy products to this delicacy. This dessert pairs perfectly with oriental sweets or freshly baked bread.
Mint nardek
Using this fragrant herb makes this treat the perfect complement to your favorite baked goods or light fruit salads. To make mint honey, take 3 kg of ripe watermelon, 0.5 kg of sugar, two or three sprigs of mint, and optionally, thyme.
Finely chop the herbs, add sugar, and stir. Pour the mixture into the prepared watermelon pulp, pressed through a sieve. Stir again and simmer over low heat, stirring constantly. When the mixture becomes thick and dark red, the treat is ready. Pour into jars and seal.
Helpful tips
- You can puree the watermelon pulp using modern equipment, such as a blender. Before doing this, remove all seeds and large veins.
- Watermelon rinds aren't used in cooking. However, you can save them and make delicious marmalade or jam from them.
- Store in a cool place. You don't have to seal the honey with sterilized lids; just seal it tightly with parchment paper and secure it to the bottle neck with twine.
- When cooking, you need to watch carefully so that the dessert does not burn.
- Ripe watermelons are suitable for honey, but overripe berries should be avoided.
From the author: You can make a delicious cocktail by adding 1-2 tablespoons of nardek to milk (regular or baked).
The benefits and harms of watermelon honey
The main feature of this delicacy is that even after prolonged heat treatment, all the beneficial substances in nardek honey are preserved. This makes the dessert ideal for preventing seasonal colds and viral illnesses. Honey can also help alleviate the symptoms of respiratory illnesses. It's also very beneficial for the cardiovascular system. Overweight people trying to lose weight can use this delicacy as a substitute for sugar. Nardek is a dietary product, and its low calorie content will help you shed those extra pounds.
People have long noticed that watermelon honey exhibits the following medicinal properties:
- stabilizes kidney function;
- helps the gastrointestinal tract function;
- has a beneficial effect on the immune system;
- good for the prevention of liver pathologies;
- increases hemoglobin levels.
As such, nardec is harmless. However, it should not be consumed uncontrollably. Excessive amounts can lead to gastritis and stomach pain.
Contraindications
The product should not be consumed during breastfeeding. It may cause allergies in the baby. Adults prone to allergic reactions should also consume nardek with caution. Asthma is also considered a contraindication. Those suffering from gastritis or stomach ulcers should also consume honey in small quantities.
Application of nardek
Traditional medicine offers many recipes based on watermelon honey that help with various ailments.
- Nardek restores strength and restores water-salt balance. It is recommended for those suffering from tuberculosis or sexually transmitted diseases.
- One teaspoon of honey per glass of tea will protect against seasonal colds and have a beneficial effect on the immune system.
- If you still can't avoid a cold, you can mix equal parts honey, finely chopped onion, and apple cider vinegar. Take one tablespoon of this mixture daily, and recovery will be quick.
- Gargling can help a sore throat. To do this, mix one part nardecium with 10 parts warm water and gargle four to five times a day. This method is also effective for gingivitis and stomatitis.
- This treat is also beneficial for gastrointestinal issues. Mix a teaspoon of the dessert with a glass of oatmeal and drink on an empty stomach.
- Nardek improves blood composition in cases of anemia. To do this, dissolve a teaspoon of honey in a cup of warm rosehip infusion. Drink this delicious mixture three times a day.
- The dessert also has a beneficial effect on the nervous system, stabilizing sleep, relieving stress, and promoting calm. To achieve this, drink a glass of tea sweetened with two to three tablespoons of nardecium before bed.
- This versatile remedy can also be used externally. For example, it has excellent skin benefits, providing moisturizing and rejuvenating effects, while eliminating various inflammations. To make this mask, honey is added to a suitable base such as blue clay or olive oil.
- If you mix the treat with an egg yolk or add a few drops of burdock oil to it and then apply it to the roots of your hair, it will become strong and shiny.
- You can add a little jam to your bath. This treatment will be beneficial: it will relax a tired body, and the light, delicate fruity aroma will lift your spirits.
Norms for the use of nardek
It's important to remember that nardek is a highly concentrated treat, so don't overindulge. Exceeding the recommended dose can result in stomach upset, abdominal pain, and vomiting instead of pleasure. This dessert is contraindicated for children under 5 years of age. After that, you can start introducing it little by little, gradually increasing the dose. Adults can take up to 4 tablespoons of nardek per day, while children should take half that amount.
