Everyone in our family is very fond of watermelon - both adults and children. Therefore, at the end of summer - beginning of autumn, when everyone has already had enough of this juicy fragrant berry, we try to prepare as much as possible for the winter. These are juices, and syrups, and jams, and candied peel, and, of course, jam from the pulp of watermelon. Making such a jam is quite simple, although the process itself takes several hours.

A watermelon for making jam for the winter should be ripe, but not overripe. You will also need sugar and some citric acid.

Select bones from the pulp, cut the pulp itself into small pieces. Add granulated sugar, mix everything well, pressing down on the watermelon with a spoon, and leave for a couple of hours so that the watermelon gives a lot of juice.

After the specified time, mix the watermelon with sugar again and place on the stove. Bring to a boil, reduce heat, and cook, stirring occasionally, for 15 minutes. After that, turn off the gas, cover the pan with a lid and wait an hour. Then boil the sweet watermelon pulp again for 15 minutes and let it rest for an hour.

When you cook the watermelon for the third time, 10 minutes after the start of cooking, add citric acid and stir, cook for another 5 minutes and turn it off.

While the watermelon jam comes to readiness, you can start preparing the jars. Wash them thoroughly and sterilize as you see fit. Can be used over a pot of boiling water or in the oven. Spread the hot watermelon jam gently over the hot jars.

Holding the jar with a towel, screw it tight with sterile lids, tip over and wrap up. For the winter, the watermelon pulp jam can be rearranged to a more suitable storage location.

In winter, you can eat watermelon jam with tea, prepare various desserts and cocktails with it.

Enjoy your tasting!

Watermelons are traditionally popular among adults and children who are ready to wait for the season for months to enjoy their favorite fruits. And if you figure out how to make watermelon jam, a pleasant taste will delight you all year round. Few people know that winter preparations based on the use of juicy berries are also infinitely useful.

Their use has a beneficial effect on the state of the digestive system, prevents the development of diseases associated with the work of the heart and blood vessels. Well, if you cook the product according to all the rules, it will be comparable to bee honey in its therapeutic properties. It can be used to prevent the development of respiratory diseases and vitamin deficiencies, strengthen immunity and eliminate signs of seasonal depression.

The wrong approach to creating watermelon blanks for the winter is fraught not only with spoilage of the product and obtaining not the most delicious result, but also with health risks. Unfortunately, today more and more often fruits are put up for sale, full of nitrates, stimulants and dyes. You should not buy berries that look very red and bright on the cut. Given the sweetness of the component and the frequent use of sugar in recipes, you can get a delicious dessert even from not the sweetest watermelon.

After a suitable fruit is selected, you can start boiling the blanks. In this case, you need to remember about a number of important nuances:

• Watermelon jam burns quickly and strongly. To prevent this, the workpiece for the winter must be regularly and thoroughly kneaded using a wooden or silicone spatula.
• It is better to close such desserts closer to autumn, using late varieties of berries. They usually contain not many harmful components, but they are high in sugar and glucose, due to which the final product is thicker and more flavorful.
• The mass made from watermelon pulp actively foams, therefore, to create blanks, you need to use bulky dishes.

Tip: Before closing the berry pulp for the winter, it is recommended to insist a piece of it in drinking water. If the liquid becomes colored, it is better to refuse such a product. And not only as a base component for jam, but generally as a food product.

• A delicacy can also be made from watermelon peels, but when using the pulp, it turns out to be more intense, and the taste of the fruit appears much more clearly in it.

It is not necessary to use cane sugar for preparations for the winter, as indicated in some recipes. Numerous tests and comparisons have shown that the usual, albeit cheaper, white product gives exactly the same result.

Traditional jam made from watermelon pulp with and without sugar

There are not so many options for making classic watermelon jam. For a change, you can experiment with approaches that involve using or avoiding sugar.

• Watermelon jam with sugar. For 1 kg of pitted berry pulp, take a pinch of vanillin, 1 kg of granulated sugar, lemon and a bag of pectin, if you want to get a thick composition. Cut the watermelon pulp into cubes, sprinkle with sugar and leave for a couple of hours to extract juice. Bring the mass to a boil, keep it on fire for half an hour, insist for 2 hours and boil it again. Again we insist the product for 2 hours, grind it through a sieve, add vanilla and lemon juice. At the same stage, we add pectin, stir everything well, and after half an hour we pack in cans and close for the winter.

• Sugar-free watermelon jam. A similar product is also called watermelon honey, and it is considered one of the most useful options for winter harvesting. Cut the seedless watermelon pulp into pieces and place in a cooking bowl. Bring the mass to a boil and boil it over low heat until its volume decreases by 2-3 times. Remove the product from the stove, let it cool and grind it through a sieve. We put the resulting composition on fire again and boil it down to the state of a thick substance of dark amber color. We lay it out in jars while still hot and roll them up.

The latter version of the product, although it does not contain sugar, which acts as a preservative, can be stored all winter. True, only if you keep it in cool conditions, for example, in the refrigerator.

Options for making watermelon jam with lemon or mint

To cook something less traditional, you can use the following recipes:

• Dessert from watermelon with lemon. For 400 g of watermelon pulp we take one lemon, 1.5 cups of water and 400 g of granulated sugar. Cut the pitted watermelon pulp into pieces, pour in a quarter glass of water and boil over medium heat until the mass softens. On average, this takes about 30 minutes. During this time, we prepare syrup from the remaining water, a glass of sugar, lemon juice and citrus zest. Pour the remaining sugar into the watermelon mass and stir until the crystals dissolve. Then add syrup to the product and cook until it thickens well, about 40-50 minutes. Close the finished jam for the winter while still hot.

• Watermelon delicacy with mint. For 4 cups of chopped pitted watermelon pulp, take the zest of one lemon, a couple of tablespoons of lemon juice, a third of a glass of dry white wine, a bunch of chopped fresh mint (about half a glass), 1.5 cups of sugar and a tablespoon of grated ginger. Foodies can additionally take half a teaspoon of black pepper. Beat the mint, zest and sugar thoroughly in a blender. Then beat the watermelon pulp (if pepper is used, add that too). Mix the processed foods and boil to half the volume. Then we introduce all the other components into the workpiece and boil over medium heat for about 6-8 minutes. You do not need to keep the product longer, it will thicken quite strongly after turning off. We just lay out the jam in banks and roll it up.

Of course, you can experiment with watermelon on your own, but you need to remember that this component is quite capricious and does not go well with most fruits and berries. The result may not turn out to be the most successful even when combining simple and delicious ingredients.

Hello!

In one TV show the other day I saw how the cook made jam from watermelon crusts. It turned out quite interesting, and the recipe itself amazed me, it was so simple. The fact is that we always throw the crusts into the bucket, and you can create culinary masterpieces from them. And moreover, you can do it differently each time.

It turns out that you can put any citrus fruits in this delicacy, which will only enhance the taste and aroma. Sometimes, even such a miracle can resemble marmalade if gelatin is added to it. And you can cook even on the stove, even using a multicooker.

Give yourself and your loved ones an original dessert for tea, you can eat right away or roll up in jars for the winter. Take your pick! Who has never done it, I recommend that you first make such a jelly for a test, and then you will definitely not resist and start making blanks for future use.

In general, it will be unusual, tasty and, most importantly, beautiful. By the way, you can make such a sweetness not only from the crusts, but also using the pulp. It usually makes a terrific jam or confiture. Next time, I will somehow share with you my other work.

Now choose any recipe you like and create in your kitchen. After all, August is already in full swing, which means that this big berry has ripened and is waiting to be eaten or processed.

In this version, the pieces, or rather watermelon crusts cooked in sweet syrup, remind everyone of candied fruits, only they are not dried, but soft and beautiful in appearance. They have a transparent structure and amber color.

By the way, you can easily add lemon zest or, for example, a sprig of mint at your discretion.

The first cooking option will be classic without any additives. And then, consider other types. This recipe is also considered a quick recipe because it uses baking soda to help soften the watermelon rind in minutes. I hope that you will gladly please your beloved family with such cool sweets in winter. But, do not forget about other types of jam, because now is the season, and,

We need:

• Watermelon peels - 500 g
• Soda - 2 tablespoons
• Granulated sugar -1 tbsp.
• Water - 0.5 L (for soaking) and 0.5 L for cooking

Stages:

1. Start right away with the most basic. Collect all the crusts and start cutting the watermelon. The crusts that you see will first need to be peeled off the green thick skin. Leave the white part. If there is a little pulp left there, then this is even not bad, it will turn out even cooler. Chop into cubes.

2. Now we will conjure, place the pieces in a deep container and fill with a soda solution (water + soda). Hold in this liquid for 2 hours. This will help the crusts soften and cook faster. Then place the food in a colander, the water will drain, and rinse the crusts themselves with plain running water.

Now place the main ingredients in an enamel bowl or saucepan and cook until boiling. Then drain the water. And again wash the crusts in cold water.

3. Now refill the water and add the sugar to the watermelon cubes. Simmer over low heat for about 1 hour.

4. After a while, you will see an amber color, and the pieces themselves will also become transparent.

5. Spread the hot mass into a glass clean dish and cover with a lid. Cool to room temperature and then store in a cool place. Enjoy your meal!

Jam from watermelon peels with lemon

Now I propose one more idea, or rather an interpretation of the previous version. You can add a citrus component to this jam, such as lemon or its zest.

There is a lot of pectin in lemons, and this contributes to the fact that the delicacy turns out to be thick, but also transparent as glass. Add lemon and you will be delighted with what you see.

You can of course use a substitute, that is, citric acid.

It will turn out to be a kind of jam or a mass very similar to jam. Outwardly, such a miracle cannot be distinguished from apple confiture, but the taste is certainly radically different. The consistency itself is elastic and ideally fits in or you can grease biscuit cakes and oven.

We need:

• Watermelon crusts - 2 kg
• Sugar - 2kg
• Lemon - 1 pc.

Stages:

1. So, take the pieces and separate the pulp from the crusts. You can use what is left after eating. Such is the home production, which turns out to be waste-free. Cut the hard skin off with a sharp, well-sharpened knife. Then chop each strip of watermelon into pieces that look like cubes. Do not grind them too much.

Important! In order for all the pieces to cook evenly, they must be cut to the same size. The smaller the slices, the faster they cook.

2. Use the juice of one lemon to soften and soften the crusts. Squeeze it right over the berry. Sprinkle with sugar and stir. Leave to stand for 2-3 hours for a lot of juice.

3. And then cook on the slow mode of the stove, if suddenly all the liquid evaporates, and the slices are still hard, then you can safely add a little water to the eye, the main thing is that nothing burns during cooking.

After boiling, such a berry mixture is usually stewed for one hour.

4. Well, after that you can take a blender and whip a lot with it, or you can leave it that way. In any case, move the treat to sterile jars and close the metal lids tightly and tightly. Enjoy your meal! Store in a cellar or refrigerator. The smell is awesome and the taste is great.

How to make watermelon peel jam with orange at home

And now I also want to demonstrate one gourmet, in which I advise you to add another orange fruit, this is an orange. In general, it will be amazing if you also add lemon. It will turn out to be such a magical trio.

And to speed up the entire cooking process, you can take a blender and twist all the main components in it. Comes out quickly and instantly. So what try to do.

Basically, five-minute recipes are given, I think that you are already familiar with them in any case, but if not, then read the instructions and you will definitely succeed.

To be honest, such a charm reminds me of something. After all, it is also unusually beautiful and is usually brewed with citrus fruits.

We need:

• Watermelon peels - 1 kg
• Sugar - 650 g
• Soda - 1 tsp
• Water - 1 l
• Lemon and orange - 1 pc.

Stages:

1. As in the first recipe, make a soda solution first. Combine soda with water, stir. Place finely chopped pieces of watermelon rind into it. Then be patient, soak them for 2.5 hours. Then drain the solution into the sink, and rinse the pieces under cold water.

2. Sprinkle immediately with granulated sugar and stir. Juice should appear, wait for about 1 hour.

3. After the bowl, in which you will cook, put on the stove and boil the mass. Cook for 5 minutes, then let cool and cook again for 5 minutes.

5. By the way, I also met cooking options with lemon peel, you can add it here too. And boil for a few minutes, and then remove.

6. While hot, pour the treat into sterile jars and tighten with clean lids. Store in a closet and out of sunlight. Happy discoveries!

Pulp and rind watermelon jam

I think that if you also add the pulp of the watermelon to the crusts, it will be even more interesting only in moderate quantities. In your opinion, perhaps you are generally used to cooking only from the pulp. Which is also very tasty.

And so that the jam does not turn out too sugary, please add any fruit from the category of citrus fruits, such as lime, lemon or orange. Use zest and get new shades.

But if you don't want to, then you can do without them. This option is somewhat similar to the previous ones, but only in this additional water is not added to the jam and soda is not used. And the process itself is completely different.

We need:

• Watermelon peels - 1.5 kg
• Sugar - 1 kg
• Orange - 1 pc. (or without it)

Stages:

1. Take the crusts and process them, cut off the hardened part, the green skin. Leave the white part as well as some pulp. Cut into pieces and place them in a bowl or where you will cook. For a change, you can cut it not into cubes, but into cubes.

2. Immediately after cutting, add sugar to the watermelon and stir. Without waiting for the juice to release, immediately start cooking. Simmer over the smallest heat, stirring constantly. You will see sweet sugar syrup and chunks in it. Once the mixture boils, cook for 5 minutes, turn off the stove and leave to cool to room temperature, covered with a cotton towel.

3. Repeat this procedure 3-4 times, cook for 5 minutes, it turns out in 3-4 passes. This will ensure that the pieces will not boil over and will be absolutely transparent like a tear.

When you cook for the last time, add orange zest and a couple of tablespoons of fresh juice to the jam. Stir and cook for about 5 minutes.

4. The finished gourmet looks just great. Perhaps no one will even guess what kind of "fruit" this is and what it is made of.

5. Dispense the hot mixture into glass bottles and cover with lids and cool upside down under a blanket. Eat with milk and hot bread, or

Video on how to cook watermelon rind jam in a slow cooker

Well, in conclusion, as I said at the beginning of this article, that this dish can be prepared easily using a multi-device. After all, you can take it with you directly to the dacha and from your home watermelons, after you eat them, cook such a sweet amber miracle.

Well, see all the detailed description in this video and learn. There is nothing difficult, the main thing is to cut the components correctly and select the desired mode. By the way, bees flock to such a fragrant smell, be ready for this, treat them too).

This concludes this post. I hope you liked all the recipes and you will go to the market today to buy a watermelon, and from the waste (crusts) that you always throw into the bucket, cook such a treat. After all, it turns out that you can cook from what is at hand, and we do not even suspect about it.

Good luck to everyone and see you soon! Goodbye!

Delicious and aromatic fruit desserts are not always prepared only from the pulp - the rind and rind are often not the worst base. For watermelons, this statement is definitely true. They make a delicate, thick, incredibly sweet jam, which you cannot taste with one spoon - you want to eat more. How is such a homemade treat made?

How to make watermelon rind jam

The main condition of the classic technology, which professionals consider the best, is the long-term infusion of the main product. This period can vary from 10 to 24 hours, which makes the watermelon rinds very tender and sweet, and the jam - thick and aromatic. You can prepare a treat for the winter or for instant consumption, it is better to pour it into small (liter or less) jars. According to the principle of work, the recipe for watermelon peel jam is similar to a zucchini dessert. Main nuances:

• It is easy to prepare the product for work: you need to cut off the green part of the watermelon, eat the red pulp, and use the white residue to cook the dessert.
• The syrup in the classic recipe is sugar and water, but you can make a treat with watermelon juice or citric acid for the marinade.
• Additional ingredients - citrus fruits: from lime to orange; fruits: apples, pears, melon. Professionals advise using vanillin, cinnamon, and cloves.
• If you have a curly knife, you can make unusual shaped candied fruit jam.
• According to the traditional recipe, for a kilogram of peels, take the same amount of sugar and a teaspoon of citric acid.

Watermelon rind jam with lemon

The key difference between this recipe and the traditional one is the reduced cooking time. The crusts are held overnight for about 10 hours. If you start preparing a watermelon dessert in the evening, you can already enjoy it by lunch the next day. The list of ingredients for the recipe is short:

• watermelon crusts - 1 kg;
• lemons - 2 pcs.;
• sugar - 1.3 kg.

The step-by-step recipe looks like this:

1. Prepare a large glass bowl.
2. Pour the crusts there, add sugar. Shake the container several times, tighten with foil, send to the refrigerator.
3. In the morning, clean the lemon thoroughly with a brush without detergent, chop finely.
4. Transfer the watermelon rinds with the syrup they have formed into a saucepan. Wait for the liquid to boil, cook for 20 minutes, reducing the power to medium.
5. Add lemon slices, wait 3-4 minutes and turn off the stove.
6. Cover with a lid and leave for a couple of hours.
7. After that, boil again, cook for a quarter of an hour. If there is an excess of water, and the jam looks like compote, increase the time until the consistency seems acceptable to you.
8. Fill small sterilized jars with hot watermelon jam. If they do not need to stand the winter, you can cover them with parchment rather than lids.

Jam from watermelon peels with apples

If guests are not told what ingredients were included in this treat, they may mistake it for plain apple jam. The trick is the taste of a watermelon that has been cooking for a long time. If the recipe is supplemented with cinnamon and cloves, the dessert will get an incredible Christmas flavor. Be sure to try to make such a delicious jam, at least for surprise on the faces of home.

• yellow apples - 0.5 kg;
• watermelon crusts - 1 kg;
• sugar - 1.5 kg;
• water - 2 glasses;
• vanillin - a pinch;
• cinnamon stick.

Step by step technology:

1. Boil water, cut the white part of the watermelon into pieces.
2. Throw them in boiling water.
3. After 6 minutes, add sugar there, mix gently.
4. Cook with low power until the crusts are transparent.
5. Turn off the stove, leave for 10 hours, carefully wrapping it up.
6. Then boil the delicacy again. Add chopped apple pieces (if they are homemade, you don't need to peel them).
7. Cook for 6-7 minutes, then leave for 3 hours. Repeat this step 2 more times.
8. Add vanilla and grated cinnamon stick last. Stir, pour into jars.

The recipe for watermelon peel jam is known to few people. However, experienced chefs know that when properly prepared, such a dessert turns out to be very tasty and nutritious.

There are many different ways to make watermelon rind jam. The most simple and accessible recipe will be presented below. We will also tell you how to make such a lemon treat using a slow cooker or a stove.

Watermelon peel jam: the easiest recipe

There is nothing complicated in preparing the dessert in question. The main thing is to buy a large watermelon with a thick crust and strictly follow all recipe requirements. Only in this case you will receive a large amount of delicious and delicate delicacies, which can be safely presented even for a festive feast.

So what ingredients do we need to make watermelon rind jam? The simplest recipe requires the use of the following products:

• watermelon peels - about 1 kg;

Preparing the main ingredient

The presented recipe for watermelon peel jam is good to use if you have purchased a sweet and ripe large berry. It must be divided into parts and the red part must be eaten. As for the remaining crusts, the green part must be removed from them.

The resulting pieces should be chopped medium-sized in any way convenient for you.

Cooking process

How is watermelon rind jam made? The step-by-step recipe for this delicious treat requires the use of a large amount of granulated sugar. It is poured into previously crushed products and mixed well. In this form, the crusts are placed in a refrigerator and kept overnight. During this time, a thick syrup should form in the dishes, in which, in fact, the jam will be cooked.

After a long exposure of the watermelon peels, they are placed on the stove and slowly heated. Once the syrup starts to boil, the dessert is cooked for about 20 minutes. Then it is removed from the heat and cooled for 4 hours. After a lapse of time, the heat treatment of the jam is repeated. But this time its duration should not exceed ¼ hour.

We roll up dessert for the winter

How should you roll up watermelon rind jam? A simple recipe for a simple dessert requires the use of small cans. They are washed and sterilized in advance. After that, boiling jam of golden-transparent color is spread in a container.

Having rolled up all the cans with tin lids, they are covered with a thick old down jacket and left warm for 2 days. Over time, the dessert is removed to the underground or served with toasted toast and tea.

It should be noted that it is advisable to store such jam in a cool and dark room for no more than 4-5 months. Otherwise, it will be sugared.

A quick way to make watermelon dessert

A recipe for watermelon peel jam may involve the use of different components. If you do not have time to prepare dessert using the above method, then we offer a faster option. To implement it, we need the following components:

• watermelon peels - about 1 kg;
• drinking water - 2 glasses for syrup and about 1 liter for soaking the crusts;
• baking soda - about 2 large spoons;
• granulated sugar - about 1.5 kg.

Processing the main ingredient

Before you start making watermelon jam, large berries should be properly processed. It is first cut into pieces and then the red pulp is removed, leaving a white crust with light pink parts. After that, the green hard surface is also removed. The rest of the watermelon is cut into pieces as you want (not too large).

Having prepared the main component, it is soaked in a soda solution. To do this, dissolve 2 large tablespoons of baking soda in 1 liter of ordinary drinking water. In this form, the crusts are kept for 3 hours. Then they are laid out in a colander and washed thoroughly.

After placing the product in a large saucepan, it is boiled for 12-16 minutes, after which it is again thrown into a colander and deprived of all liquid.

Cooking syrup and making jam

The recipe for watermelon peel jam should be present in the cookbook of all housewives. Indeed, using waste material, you can independently make a very tasty and delicate dessert, which is good to feast on both in winter and in summer.

To prepare such a dessert, you should prepare a thick syrup in advance. Combining 2 glasses of water and 1.5 kg of sugar, they are thoroughly mixed and put on a very low heat. After a few minutes, a thick and sweet liquid should form in the saucepan. Bringing it to a boil, the previously boiled watermelon peels are spread over it.

After thoroughly mixing all the components, they are boiled until the watermelon peels are completely transparent. This process can take you 10-20 minutes.

Seaming process

Roll up watermelon rind jam in exactly the same way as in the previous recipe. After sterilizing the jars, they put a boiling dessert in them and immediately close them with lids. After that, the jam is kept warm for about 2 days, and then put into the pantry.

You can eat such a delicacy immediately after heat treatment. However, experienced chefs recommend pre-cooling it. In this case, you will get a thicker and richer dessert.

Fragrant jam from watermelon peels: a recipe implemented in a multicooker

If you like aromatic jam with sourness, then we suggest making it using lemon. Such a product will contribute to obtaining a very tasty treat, as well as its long storage.

So, to make a homemade dessert, we need:

• watermelon peels - about 1 kg;
• drinking water - 3 glasses;
• medium-sized lemon - ½ fruit;
• sweet orange - ½ medium fruit;
• granulated sugar - about 1.2 kg.

Preparing the components

To process watermelon peels for such a jam should be exactly the same as described above. All the red and green parts are cut off from the berry, leaving only a white-pinkish crust. After that, it is chopped into small pieces and laid out in the multicooker bowl. Filling the product with ordinary drinking water, set the cooking mode and cook after boiling for 10 minutes. Next, the crusts are thrown into a colander and shaken vigorously.

For fruits such as lemon and orange, they are processed separately. The peel is carefully cut from them (without the white part), and then rubbed on a small grater. To make the jam more saturated, citrus juice must be added to it, which is squeezed from the rest of the fruit.

Step cooking method

As soon as all the products for dessert are processed, they begin to cook them. To do this, water and granulated sugar are combined in the bowl of the device, and then they are thoroughly mixed and slowly heated in the extinguishing program.

Having received a thick syrup, lemon and orange zest, as well as chopped watermelon peels, are spread to it. After boiling the products in the same mode for about 20 minutes, turn off the multicooker. After cooling (after about 8 hours), they are again subjected to heat treatment.

Bringing the ingredients to a boil, add orange and lemon juices to them. In this composition, homemade dessert is boiled for about 10 minutes. In this case, the jam should acquire a golden-transparent color, become thicker and more aromatic.

The final stage

As soon as the watermelon rind jam is cooked in a slow cooker, it is laid out in pre-sterilized jars. Having filled all the containers to the top, they are closed with tin or self-tightening lids. In this form, the jam is left on the table under a towel for a whole day (or even two).

Having cooled the homemade delicacy, it is removed to a dark cellar. The dessert should be stored for about 4-5 months. It should be consumed chilled along with a cup of tea and toasted toast.

Now you know how to make jam from watermelon peels with lemon. The recipe for this delicacy was presented above. Using it in practice, you will get a very tasty and healthy dessert that will be appreciated by all members of your family.