As soon as the hostesses are not sophisticated in the summer season in the preparation of all kinds of preparations and jams! Sweet dessert is made from cherries, apricots, raspberries, strawberries, plums. Someone will certainly make marrow jam, and someone will delight their loved ones with watermelon jam. Let's talk about the latter. If you bought a watermelon, and it turned out to be tasteless - unripe or overripe, do not rush to throw it away, it is better to try making delicious watermelon jam at home according to our recipes listed below.

The jam from the pulp of watermelon turns out to be very aromatic. Perfect for filling pies and pancakes, and as a separate dish will decorate a tea party.

Ingredients:

• watermelon pulp - 1kg,
• granulated sugar - 800 gr.,
• citric acid - 3 gr.,
• cinnamon, vanillin (optional).

Detailed preparation:

1. Peel the pulp of the watermelon and cut into small pieces.
2. Transfer to a wide saucepan and add 400 grams of sugar.
3. Soon, juice will be released from the resulting mass, which should be drained into another clean container, put on the stove and brought to a boil.
4. Then add the remaining granulated sugar and cook until smooth.
5. Pour the resulting syrup over the watermelon pulp, bring to a boil and cook for about 5-10 minutes.
6. This mixture must be removed from the stove and left overnight.
7. The next day, boil the jam until thick. How can I check this? If a drop of jam does not spread over a dry, clean saucer, then the process is almost complete.
8. Add citric acid, cinnamon and vanillin to taste for a delicious aroma and boil for another 2-3 minutes.
9. Then sterilize the jars and pour the fragrant jam.

Watermelon jam cooked in a slow cooker

Most housewives will appreciate the delicate watermelon jam made in a slow cooker. The jam recipe is no different from the classic one, but the cooking method is different.

Ingredients:

• watermelon pulp - 1 kg,
• lemon - 1 pc.,
• vanillin - a small pinch
• granulated sugar - 1 kg,
• pectin (optional).

Detailed preparation:

1. Cut the washed watermelon in half and remove the pulp.
2. Peel the pulp, put in a deep bowl, cover with sugar and leave for an hour.
3. Place the candied pulp with the juice in a slow cooker and simmer for 20 minutes.
4. At the end of the cooking mode, infuse the jam in heating mode for about two hours.
5. At this time, wash the lemon and squeeze the juice out of it.
6. Add vanillin and lemon juice to the container of the appliance and mix thoroughly.
7. In the multicooker, set the stewing mode again and soak the ingredients in it for about 20 minutes.
8. At the end of the process, remove this mass from the multicooker and finely grind with an immersion blender.
9. After that, send the watermelon delicacy back to the multicooker and keep it in the cooking mode for 10 minutes, stirring regularly.
10. Sterilize the prepared jars, pour the jam and close the lids. Wrap up with dense matter.

Melon and watermelon are one of the favorite and very healthy foods for both adults and children. Combined, they represent a delicious summer sweetness that will delight in winter and delight with its aroma and nutritional value.

Ingredients:

• watermelon pulp - 500 gr.,
• melon pulp - 500 gr.,
• sugar - 1 kg,
• lemon - 2 pcs.

Detailed preparation:

1. Remove pits and crust particles from the pulp of the watermelon and melon.
2. Cut into small cubes, put in a wide bowl and cover with granulated sugar.
3. Refrigerate for 2 hours. During this time, juice will be released from the aromatic products.
4. While this mixture is cooling, you need to wash the lemons and squeeze the juice out of them.
5. Pour a glass of water into a separate iron bowl, add 300-400 grams of sugar and, stirring constantly, cook on the stove until thick.
6. Pour lemon juice into the thickened syrup, and, while stirring, bring to a boil.
7. Remove the watermelon and melon mixture from the refrigerator and pour over the boiled syrup.
8. Stir and cook over low heat for half an hour, until the resulting tasty dish begins to thicken.
9. Then pour the jam into sterilized jars and roll up.

Watermelon and apple jam at home

This method of preparation includes a combination of aromatic apples and delicious, watermelon peels. This jam is replete with apple flavor and is saturated with watermelon aroma.

Ingredients:

• watermelon crusts - 1 kg,
• granulated sugar - 1.5 kg,
• apples - 500 gr.,
• citric acid and vanillin - a small pinch.

Detailed preparation:

1. Thoroughly peel the crusts of the watermelon from the green part and pulp. Chop finely and soak in hot water for about 7 minutes.
2. Cover the crusts with sugar, put on fire and cook until they become transparent. Then let it brew for 8-10 hours.
3. Peel and seed apples, chop into pieces and add to the jam.
4. Boil the resulting mixture every four hours. Repeat the process about 3-4 times.
5. Add citric acid and vanillin to taste, keep on low heat for a few more minutes.
6. Pour the finished jam into clean jars and roll up the lids.

Watermelon jam with oranges (lemons)

This aromatic delicacy will delight you on winter evenings with its variety of vitamins and tastes. It is prepared from any citrus fruits: oranges or lemons.

Ingredients:

• watermelon pulp - 1.5 kg,
• medium orange - 3 pcs.,
• granulated sugar - 1kg.

Detailed preparation:

1. Cut the washed watermelon into pieces, separate the flesh from the peel. Remove seeds from the pulp and chop into small cubes.
2. Rinse citrus fruits well and grind together with the peel.
3. Pour these components into a saucepan or iron bowl, and cover with sugar.
4. Boil this composition and then cook for 15 minutes.
5. Remove from heat and cool.
6. Repeat this procedure about 3 times.
7. Pour the resulting delicacy into sterilized jars and roll up the lids.

On a note

• Watermelon or watermelon seed jam has an amazing taste, and, unfortunately, is not popular. Unlike other products from which a sweet treat is brewed, watermelon has vitamins that are resistant to heat treatment. In this regard, watermelon jam is valuable as a delicious and healthy dessert.
• It is necessary to store ready-made jam in a cool dry place, without the penetration of sunlight. Metal lids can be greased with Vaseline to keep them rust-free.
• The room temperature should be at least 12 degrees.

Watermelons are not only extremely tasty, but also very healthy. During the season, do not miss the opportunity to enjoy this sweet berry. In addition, it can be used for winter preparations. For example, you can make delicious watermelon jam. Moreover, all parts of the watermelon are suitable for cooking - both the pulp and the rind.

For making jam, watermelons with a dense, elastic pulp are suitable, in no case, not overripe. The jam preparation method is standard. Sugar is added to the prepared product, and then cooking is carried out. You can cook in several ways:

• Single cooking... The jam is boiled down to the required thickness at a time. When cooking, you will need to constantly stir the jam to prevent burning.

• Multiple brewing... This method takes time, but it is less laborious. In this case, the jam is brought to a boil, boiled for 3-5 minutes and left to infuse for 8-12 hours. Then the cooking is repeated 2-4 more times until the jam comes to readiness. With repeated cooking, the syrup soaks the pieces of fruit well, while keeping them intact.

To give a more pronounced taste to the jam, citric acid is added to it. Various fruits can also be added. Lemon is the most common supplement, but other fruits or berries can be used as well.

You can store watermelon jam both in the refrigerator and at room temperature.

• If it is possible to store it in the cold, then the finished product is simply poured into clean jars and covered with nylon lids.

• For storage at room temperature, the container must be sterilized. Then the jam, which has just been removed from the stove, is poured into still hot jars.

Interesting facts: to date, more than 1200 varieties of watermelons are known, but all these varieties are divided into four categories. These are watermelons with seeds, seedless, small-fruited and with yellow flesh.

Jam from watermelon pulp for the winter

This jam is made from the pulp of a watermelon. Ideally, you should use a seedless variety, but you can also take a regular watermelon, but carefully remove the seeds. You can make such a jam from unripe watermelon, but then you need to take more sugar (one and a half times). And to make the jam more aromatic, you can add spices - cardamom, cloves, ginger, cinnamon, vanillin.

• 2 kg of watermelon pulp;
• 2 kg of sugar (or 3 kg if the watermelon is unripe)
• 0.5 teaspoon citric acid;
• spices - optional.

Cut off the peels from the watermelon, cut the seedless pulp into cubes with a facet length of about 2 cm. When slicing, juice will stand out, try to collect it. We shift the chopped pulp along with the juice into a cooking bowl or saucepan, pour half the sugar norm. Leave it for a couple of hours to get more juice.

• 500 gr. watermelon;
• 500 gr. melons;
• 2 lemons;
• 1 kg of sugar.

Wash the watermelon and melon well, remove the peels and seeds. Cut the pulp of both fruits into small pieces. We put the pulp of watermelon and melon in a cooking bowl, sprinkle with sugar (half the norm). Leave it for a couple of hours to make the juice stand out.

The homeland of the largest berry is the southern regions of Africa, but today it is grown in dozens of countries around the world. Breeders have bred a huge number of varieties of delicious melons for certain climatic conditions. The choice for jam is berries cultivated in the region of residence - they are sweeter and juicy. White watermelon peels have become very popular for making sweet desserts. They contain less sugar and water, but much more amino acids, fiber and other active ingredients.

Useful properties and calorie content of berries

Possessing choleretic and diuretic properties, the product gently cleanses the kidneys and liver. The rich mineral and vitamin composition strengthens the body, regulates metabolic processes, removes toxins and toxins. Watermelon relieves heat, moisturizes the mucous membrane and quenches thirst in case of stomatitis, has a general anti-inflammatory effect.

• B vitamins. They normalize the functioning of the nervous system, improve the condition of the epidermis and hair. They provoke the growth of new cells, have a positive effect on muscle work and energy metabolism.
• Vitamins C, D, PP. Strengthen the immune system, accelerate metabolism, reduce blood cholesterol, prevent heart disease and the formation of vascular thrombosis.
• Folic acid. Participates in the process of hematopoiesis, which is especially important during pregnancy. Improves concentration and memory.
• Cellulose. Adjusts the work of the digestive system, removes toxic substances from the intestines and restores microflora.
• Potassium. Regulates the acidity level in the body. As a natural diuretic, it also helps to remove stones and sand from the kidneys.
• Lycopene. The component is a strong antioxidant that actively helps to fight the formation and growth of tumors.

Watermelon jam also has useful properties. After proper preparation and preservation, the product retains the main amount of minerals and vitamins. Regular and moderate consumption of the treat also has a cleansing effect on the body, helps in the treatment of coughs and colds.

Berries are classified as dietary products, the main part of the composition is water - about 90%. In the table below, you can see the energy value of the product in different cooking options.

Table - Calorie content of watermelon per 100 g of product

The trace elements that make up the white shell of a watermelon burn fat, fight edema, dysbiosis, cholelithiasis, and normalize water metabolism.

Basic rules for creating a dessert

To make delicious jam from the pulp and rinds of watermelon, four rules should be followed when using any recipe.

1. Fruit selection. It is recommended to give preference to fully ripe berries of late varieties. They contain a high level of glucose and sucrose, due to which the jam will have a thicker consistency.
2. Dishes. Choose a cooking pot a third larger than the volume of fresh berry mass - during boiling, the jam forms a lot of foam.
3. Slicing. Before you cook the watermelon jam from the peels, you can cut the white shell with a curly knife - so the slices will look much more appetizing. It is advisable to cut the green part of the peel to speed up the cooking process and obtain a light amber color of the dessert.
4. Cooking. During the cooking process, the berry mass should be constantly stirred so that it does not burn. To do this, use a wooden spoon or spatula. The resulting foam must be removed, otherwise the jam may ferment in the jar during storage.

Watermelon Peel Jam Recipes ...

Watermelon crusts cooked in sugar syrup become soft, resembling marmalade. To obtain the crunchy property of the crusts and completely preserve the original shape of the slices, they should be kept in a soda solution for a couple of hours, and then rinsed thoroughly several times. The solution is prepared in proportion: two small tablespoons of baking soda to five glasses of water.

With citrus

Features. Using our step-by-step lemon or orange watermelon jam recipe, you'll create a super vitamin dessert. The jam takes on a honey flavor and a fresh citrus aroma.

You will need:

• slices of watermelon peels - 1 kg;
• granulated sugar - 1 kg;
• two medium lemons or three large oranges;
• three glasses of water.

Cooking steps

1. Cut off the green rind from the white portion.
2. Cut the crusts into small oblong pieces.
3. Pierce each slice with a toothpick or fork.
4. Remove the top layer of the zest from the citrus fruits with a grater.
5. Cut the inner part into slices, removing the white film - it gives bitterness.
6. Prepare the syrup by boiling sugar with water and zest.
7. Put the peel and orange cubes in the syrup, boil for five to seven minutes.
8. Cool the mass completely and repeat the procedure two more times.
9. After the third boil, pour the jam into sterilized jars and roll up.

With apples

Features. Appetizing and original jam will become relevant not only for tea. The thick consistency of the delicacy will serve as a good filling for homemade baked goods. The savory aroma and taste will be complemented by vanillin, citric acid or cinnamon, which can be added to taste at the end of cooking.

You will need:

• pieces of crusts - 1 kg;
• apple pieces - 500 g;
• granulated sugar - 1.2-1.5 kg;
• water - 500 ml;
• spices to taste.

Cooking steps

1. Cut the white rind into equal pieces.
2. Dip the slices in boiling water for five minutes, then refrigerate.
3. Prepare the syrup by boiling granulated sugar with water.
4. Mark the cooled pieces in syrup and boil until transparent.
5. Remove the jam from heat and let it brew for six to eight hours.
6. Cut the apples into the same slices as the watermelon.
7. Combine with the total mass and boil for thirty minutes.
8. Remove from the stove and let cool for three to four hours - repeat the procedure three times.
9. Add spices during the third boil.

Jam from the peels goes well with other fruits and berries. According to the reviews of gourmets with a sweet tooth, you can use pears, melons, quince, sea buckthorn, and even dried fruits to make dessert.

Cossack

Features. To prepare delicacies according to an old Cossack recipe, both the peel and the pulp of the berry are used. Unlike the previous two options, the addition of water is excluded - the pulp contains enough liquid.

You will need:

• watermelon pulp - 1 kg
• peel - 250 g
• sugar - 1 kg
• walnuts - 250 g

Cooking steps

1. Chop the watermelon rind finely.
2. Add 500 g of sugar and leave for one and a half to two hours.
3. Finely chop the peeled nuts.
4. Remove seeds from the pulp, knead, add sugar.
5. Bring the mixture to a boil and let cool completely.
6. Add peels and nuts to the cooled berry syrup.
7. Cook over low heat until the crusts are completely softened.
8. Canned hot jam immediately.

Ossetian

Features. Ossetian jam is not a sweet delicacy, but a spicy sauce. Spicy, spicy taste will complement any meat dish or Ossetian pie.

You will need:

• red berry pulp - 500 g;
• white watermelon peels - 500 g;
• sugar - 150 g;
• water - 150-170 ml;
• salt - 5 g;
• dried coriander - 5 g;
• ground black pepper - 5 g;
• dried cilantro - 5 g;
• ground cloves - 5 g;
• cinnamon - 5 g.

Cooking steps

1. Mash the pulp thoroughly with a fork.
2. Grind the peeled crusts through a meat grinder.
3. Combine pulp, rinds, sugar, water and cook until thickened.
4. Add spices to the berry mass and boil for about five minutes.
5. Put the hot sauce in the jars and roll up.

Without additives

Features. For jam, you only need sugar and white watermelon rinds in a 1: 1 ratio. Proper preparation will provide a thick consistency. Vanilla can be added at the end of the boil for extra flavor.

Cooking steps

1. Cover the peeled and cut crusts with sugar.
2. Let it brew for three to five hours to release the juice.
3. Put on low heat, stir until sugar is completely dissolved.
4. After boiling the syrup, set the heat to medium and cook for five to seven minutes.
5. Remove from the stove and leave for a day.
6. The next day, bring to a boil again and remove after five to seven minutes.
7. On the third day, repeat the procedure and preserve.
8. It is important to constantly remove the resulting foam during the boiling process. If on the third day the syrup seems liquid, it can be cooled and boiled again. It is no longer necessary to endure a day.

Homemade watermelon rind jam will retain the delicate aroma and taste of the berry, as well as a pleasant pink tint if you leave a little red pulp on the white parts of the crusts.

Homemade candied fruits

Features. It will take several days to prepare delicious natural sweetness from berry rinds. Homemade candied fruits will become a worthy alternative to factory delicacies, they can also serve as a decoration for homemade cakes and desserts at any time of the year.

You will need:

• peeled crusts - 1 kg;
• granulated sugar - 1 kg;
• water - 500 ml;
• lime or lemon - two.

Cooking steps

1. Cut the white rinds into strips.
2. Blanch in boiling water for ten minutes.
3. Combine sugar, citrus zest, water and bring to a boil - the syrup is ready.
4. Add the crust to the syrup and simmer for 15 minutes.
5. Remove from heat and let cool for at least eight hours.
6. Repeat the cooking and cooling procedure three times - the crusts should become transparent, and the syrup should boil two or three times.
7. During the third cooking, add lime or lemon juice.
8. After the third cooling, transfer the crusts to a colander - the syrup should drain completely.
9. Place the slices on parchment paper, separating them from each other.
10. Leave to dry completely in a ventilated area.
11. After a day, homemade sweetness is ready.

You can add an appetizing color to transparent candied fruits using the natural juice of your favorite berries. Citrus fruits can be substituted for other flavoring ingredients such as mint, cinnamon, turmeric, or vanillin.

In a multicooker

Features. You will save time if you cook dessert in a multicooker. The ingredients are the same as the recipe "No additives" - berry rinds and sugar in equal proportions. Spicy spices at the end can be added to taste.

Cooking steps

1. Combine the chopped white crusts with the sugar.
2. Leave for one hour until juice appears.
3. Place the mixture in a multicooker bowl.
4. Run the "Extinguishing" mode for 60 minutes.
5. Stir the jam in a bowl every 15 minutes.
6. Add spices during the last stirring.
7. After the sound signal, put in prepared jars and roll up.

If at the end of cooking the syrup is liquid, set the “Steam” program for 15 minutes - the jam will become thicker.

... and from the pulp

Some pulp recipes take longer to cook than rind recipes. Cooking takes place in several repetitive stages: the boiling process is reduced to several minutes, after which the berry mass must cool completely.

Classic version

Features. Most of the watermelon pulp is water. To prevent the syrup from becoming too liquid during cooking, a natural thickener should be added at the end of cooking - any pectin-containing additive will do. In the recipe, you can replace lemon with another citrus and boil watermelon jam with orange, for example.

You will need:

• berry pulp - 1 kg;
• granulated sugar - 1 kg;
• medium lemon (or two large oranges);
• pectin - 40 g;
• vanillin - 5 g.

Cooking steps

1. Cut the pulp into cubes.
2. Cover with sugar and leave for two hours to extract juice.
3. Bring to a boil, remove from the stove after half an hour.
4. Insist for two hours and boil again for 30 minutes.
5. Re-insist for two hours.
6. Rub the mass through a sieve.
7. Add vanilla, pectin, lemon or orange juice.
8. Boil for half an hour and roll up in jars.

Quick

Features. This pulp watermelon jam recipe takes less than an hour. The treat does not need to be infused to improve its taste. It can be canned in jars for the winter or consumed immediately after preparation.

You will need:

• berry pulp - 1 kg;
• granulated sugar - 0.5 kg;
• apple juice - 150-200 ml;
• gelatin - 50 g.

Cooking steps

1. Peel the pulp, cut into equal cubes.
2. Dissolve gelatin in warm water - let it swell.
3. Add juice, sugar to the pulp and bring to a boil.
4. Remove from heat and let cool for half an hour.
5. Add gelatin to the total mass.
6. Cook for 15-20 minutes over low heat.
7. Pour hot into jars.

"Nardek" (watermelon honey)

Features. Watermelon honey is made exclusively from one pulp without added sugar and is the most useful recipe for watermelon blanks. Its use helps in the fight against colds and even sore throat.

Cooking steps

1. Rub the pulp of the watermelon through a sieve into a homogeneous mass.
2. From the resulting puree, carefully squeeze the juice through cheesecloth.
3. Bring the resulting juice to a boil over high heat.
4. In the process of boiling, constantly skim off the foam.
5. After boiling, strain the juice through cheesecloth.
6. Boil over low heat until dark amber color.
7. Stir constantly so that the syrup does not burn.
8. After evaporation of the liquid, the volume should be reduced by three times, and the liquid itself will turn into a thick substance.
9. Arrange in banks and roll up.
10. Store in a cool place.

To check the readiness of the honey, you need to drop the viscous syrup onto a plate. The drop does not spread - the "nardek" is ready.

With mint and ginger

Features. The dessert has an unusual spicy taste. Avid gourmets can add half a small spoonful of black pepper during cooking, although this component is not included in the recipe.

You will need:

• chopped berry pulp - one liter jar;
• sugar - 300 g;
• lemon juice - two large spoons;
• lemon zest - two large spoons;
• dry white wine - 80 ml;
• fresh chopped mint - half a cup;
• ground ginger - one large spoon.

Cooking steps

1. Grind sugar, zest and mint in a blender.
2. Beat the watermelon separately in a blender (with pepper - optional).
3. Combine the ingredients and cook - the mass should be halved.
4. Add wine, lemon juice, ginger.
5. After boiling, boil for ten minutes.
6. Roll up in sterilized jars and seal with lids.

"Royal" with melon

Features. Watermelon jam with the addition of melon has a special taste and aroma. When chilled, it has a jelly consistency. Before serving, the dessert can be garnished with any berries or pomegranate seeds.

You will need:

• watermelon pulp - 1 kg;
• melon pulp - 1 kg;
• granulated sugar - 0.5 kg;
• water - 50 ml.

Cooking steps

1. Mash the watermelon pulp.
2. Add 250g sugar and bring to a boil over high heat.
3. Strain the mixture through a sieve.
4. Cut the melon into small slices, cover with the remaining sugar - let it brew for a couple of hours.
5. Add water to the melon and cook until transparent pieces.
6. Combine with watermelon syrup and boil for five minutes.
7. Roll hot jam into jars.

Due to its high sugar content, watermelon jam, like fresh berries, is contraindicated for diabetics. For nursing mothers, sweet dessert can be consumed from the second month of breastfeeding. To make healthy watermelon jam for the winter, you should use only seasonal berries. Excessive levels of nitrates and pesticides in the product have a detrimental effect on health.

The bright color and large size of the berry, the sugar content of the juicy pulp and grandmother's secrets of sweets from the crusts - all this makes the hero of our article very popular. At the same time, watermelon jam is not as famous as desserts from other berries, recipes for which with colorful photos have filled the sections of culinary preparations.

Today we invite you to pay attention to three ideas for a delicious accompaniment to tea, and at the same time distract from the routine perception of watermelon possibilities.

Almost everyone knows about jam from watermelon peels for the winter. Much fewer housewives make marmalade from the hard parts of watermelon jam (marmalade is obtained if the crusts from the jam are pulled out and rolled in sugar / powdered sugar). And a very small number of hostesses pay due attention to recipes for jam from the pulp of watermelon.

But in vain! Watermelon pulp jam is a very beneficial application of our strength in the kitchen! Even a novice cook can easily figure out how to make it. And as a result, according to any of the recipes, you will get a very sweet, delicate and aromatic dish, which, moreover, is perfectly stored in the form of canned preparations - until the next season!

If you still do not know how to make the mentioned jam from the crusts, we invite you to read in our article:

• Cherry leaves and fresh mint leaves: cut and add 5-10 minutes before the end of cooking;
• Honey: add to the ready-made slightly warm (!) jam;
• Spices: add 3-5 minutes before removing from heat. Universal ingredients are ginger, cinnamon, vanillin, cloves.

Read more about spices here:

Serve watermelon jam beautifully! The recipe you have chosen deserves an exquisite tea party with family and friends, in memory of which you will want to take a photo.

You don't have to complicate the evening by making a cake or cupcake. Just take out the blank and spread the jam on fresh bread, pour the whipped cottage cheese, topping on yogurt or fruit salad, serving it in wide glasses on a thin stem.

Or fish out a crystal vase for grandmother's vase from the far corner of the cabinet, hoisting it in the center of the table. From it, all participants will be able to get plenty of sweet food. We wish you warm meetings and successful recipes for friendly gatherings!

You can eat watermelons not only in summer! A wonderful berry can be harvested for future use. Salted and pickled watermelons are very tasty. If you want something sweet, then you can make jam.

There will be no indifferent sweet tooth!

Watermelon jam for the winter - general cooking principles

Jam can be made from pure watermelon pulp or from crusts. Both options are very tasty and interesting, and if illiquid parts are used, it is also very cheap. According to the standard scheme, sugar is added at the rate of 1: 1, but since watermelons are sweet, sometimes the amount of sand is reduced.

Cooking methods:

Single entry. The product is covered with sugar, infused to extract juice, then boiled down to the desired consistency.

Three times. Watermelons are boiled in syrup for several minutes, then cooled completely several times.

With boiling syrup. This method allows you to get a thick jam that resembles honey.

In addition to the main ingredients, lemon juice or acid can be added to the jam. They prevent the treat from becoming sugared and also give flavor. Often they put zest, cloves, cinnamon, sometimes watermelon is combined with other fruits or berries.

The finished jam can be simply put in dry jars, closed with tight lids, and put into the refrigerator. If the preparation is made for the winter, then it is better to use sterile jars and sealed lids, so the delicacy will reliably stand not only until the next season, if, of course, something of it remains.

Plain watermelon pulp jam

The recipe for a simple, but very tasty and aromatic watermelon pulp jam. In addition to sugar and the main ingredient, you will also need lemon juice. You can dilute 0.3 tsp instead. acid.

Ingredients

1 kg of watermelon pulp;

900 g sugar;

0.3 lemon.

Preparation

1. It is advisable not to use overripe watermelons for jam. We choose an elastic pulp, cut into cubes, put it into a saucepan or a basin, before the jam was cooked in them.

2. Fall asleep with granulated sugar. Watermelons are very juicy, so cover and leave for only two hours. But if you wish, you can leave it in the refrigerator overnight.

3. Does the juice come out? Gently stir the remaining sugar, put the pan on the stove. Bring to a boil, count exactly ten minutes and turn it off. The foam that will appear during the cooking process must be removed immediately.

4. As soon as the jam has completely cooled, turn on the stove again and cook the watermelons for another 10 minutes. Cool to room temperature.

5. Before the last cooking add lemon juice. You can pour in diluted acid, but you cannot fall asleep in a dry form. We dilute with hot water, so it will dissolve in a small amount of liquid.

6. Now you need to boil the delicacy again for 10-15 minutes, then pour it into sterile jars, roll it up.

Watermelon jam for the winter (from the crusts)

There is a very interesting recipe for watermelon jam for the winter, which is made from waste in the truest sense of the word. White crusts are used, which are located between the pulp and the green rind. Shown is the weight of the pure product, that is, trimmed. If there is a layer of red pulp on it, then it's okay.

Ingredients

2 kg of watermelon crusts;

6 tbsp. water;

2 kg of granulated sugar;

Preparation

1. Peeled white crusts need to be chopped. For them to be well saturated with syrup, large pieces do not need to be done. Can be cut into cubes, sticks, triangles or any other way.

2. Put the crusts in a saucepan, add 6 glasses of cold water, bring to a boil, boil for ten minutes.

3. Drain the water, add the sugar syrup to it, put it back on the stove and bring to a boil.

4. Return the crusts to the saucepan, boil for ten minutes, cool.

5. Grind the lemon zest, squeeze the juice.

6. As soon as the jam has completely cooled, pour in the juice, put the zest and cook again for ten minutes after boiling.

7. Cool down again.

8. Put the watermelon delicacy back on the stove, cook on low heat for 10-15 minutes, pour it into jars, put it away for storage.

Thick jam from the pulp of watermelon

The method of making jam from the pulp of watermelon for the winter, which turns out to be very thick, even somewhat resembles honey in consistency. The cooking method is one-time, but it will take about four hours along with infusion.

Ingredients

2 kg of watermelon pulp;

1.6 kg of granulated sugar;

0.3 tsp citric acid.

Preparation

1. Cut the watermelon pulp into pieces, but do not grind it, for this method you can make large enough cubes up to 2-3 centimeters.

2. Pour a little granulated sugar at the bottom of the pan, put the watermelon blanks, cover with sugar on top.

3. Cover, leave for a couple of hours to extract juice.

4. Put on the stove, stir gently, boil watermelon pieces for about ten minutes. As the foam appears, carefully remove it.

5. Take a slotted spoon, take out the pieces of watermelon from the syrup. Or we just pour it into a colander. The pieces need to be covered with something so that random debris or dust does not get into them.

6. Put the syrup back on the stove and cook.

7. To prevent sugaring. Dissolve citric acid in a tablespoon of water, add to the saucepan.

8. Prepare the syrup until the flask becomes thicker. But remember that after cooling it will thicken more. Usually boiled down by a third.

9. Return the watermelon pieces to the syrup, boil for about ten more minutes all together and you're done! Cool and put the jam in the refrigerator. Or we pour the hot mass into sterile jars, put it away for storage.

Watermelon jam for the winter with soda (from the crusts)

Another way to make jam from watermelon crusts for the winter. It is distinguished by the use of baking soda. The product softens the fibers, the crusts become softer, after cooking they are somewhat reminiscent of pineapple slices.

Ingredients

1 kg of peeled watermelon rinds;

1 tsp regular soda;

1.2 kg of sugar;

1 cup boiling water;

1 g vanilla.

Preparation

1. Cut the peeled white crusts into small cubes or slices. Unlike pulp, it is better to chop them finely. We fall asleep in a saucepan.

2. Pour a teaspoon of baking soda with a glass of boiling water, stir, add five more glasses of cold water. Pour it all over the watermelon crusts, stir.

3. We leave the workpiece for five hours.

4. Drain the water with soda, rinse the pieces, fill with clean cold water for 30 minutes. Then we drain it too.

5. Pour half of the sugar, it turns out 600 g, add three glasses of water to it, put it on the stove and prepare the syrup, just bring it to a boil.

6. Put the prepared watermelon crusts into the syrup, add the remaining sugar, stir thoroughly and slowly bring to a boil. We take our time so that all the sand dissolves.

7. Boil for 15 minutes, turn off. We leave the crusts for impregnation for 10-12 hours.

8. Put the watermelon jam on the stove again. We add vanilla to it, but not necessarily.

9. Boil for a quarter of an hour, pour into jars, remove the watermelon miracle for storage.

Spicy watermelon pulp jam

If you don't like some types of spices, then you can safely exclude them or add something of your own. Cinnamon and vanilla pods are used here, but if you wish, you can simply add powders from bags to the watermelon mass.

Ingredients

2 kg of watermelon pulp;

2 kg of granulated sugar;

1 cinnamon stick;

1 vanilla pod;

3 carnations;

0.5 lemon;

1 piece of ginger 3-5 g.

Preparation

1. Cut fresh watermelon pulp, sprinkle with granulated sugar, leave to extract juices for several hours.

2. Put on the stove, stir well.

3. Tear off a piece of gauze or a wide bandage, put all the spices on it. It is better to cut the ginger into slices so that the root gives off all the flavor. Tie with a knot.

4. When boiling, remove the foam from the watermelon jam and only then add the spice bundle. If you throw it earlier, then foam will collect on the fabric.

5. Boil the jam for 10-15 minutes. Cool it down. We repeat the cooking one more time and cool again.

6. Before the third cooking, squeeze out the lemon juice. We put on the stove, boil for 5-7 minutes, squeeze a bag of spices with two spoons.

7. Boil for another minute, pour spicy watermelon jam into jars.

Watermelon jam for the winter "Citrus aroma"

A variant of a wonderful and unusually fragrant watermelon jam for the winter. Lemon and orange are used here. But if you wish, you can take one or add another citrus, for example, tangerine, lime.

Ingredients

1.5 kg of watermelon;

1 orange;

1.5 kg of sugar.

Preparation

1. Rinse lemons and oranges thoroughly, cut into small cubes with the peel. Pour into a saucepan. It is advisable to remove bones and white films during cutting.

2. Add diced watermelon and prescription sugar. Leave for three hours.

3. Boil for 15 minutes, leave for 10 hours. Boil again for a quarter of an hour and leave to cool completely.

4. Boil the jam again. Assess the condition of the orange peels. If they are suddenly harsh, then let the jam soak in the syrup again.

5. If the crusts are soft, soaked, then pour the watermelon mass into jars, roll it up.

If the watermelon jam turns out to be too liquid, then you can add a special thickener, it is sold in bags in the spice departments.

Foam in jam is not only ugly, but also dangerous for harvesting. It accumulates specks that accidentally fell. To prolong the safety of the watermelon delicacy, you need to carefully clean everything up.

Open watermelon jam will not grow moldy and will last for several months if you sprinkle it with powdered sugar on top.