Watermelon jam is not the best popular blank simply because many housewives are still not familiar with the gastronomic properties of a huge berry, the pulp of which remains fresh during long-term cooking, the crusts turn into viscous candied fruits, and their excellent compatibility with fruits and spices leads to the creation of original delicacies.

How to cook watermelon jam?

Watermelon jam can be made from the pulp and rinds. Both options are similar in technique: the pulp is cut, sprinkled with sugar, insisted for two hours and boiled three times after cooling. The crusts are blanched and boiled in three doses, reducing the cooking time from time to time. For taste and better storage zest is added to the dessert and citric acid.

1. Only ripe berries late varieties containing sucrose and glucose will make watermelon jam from the pulp thick and fragrant.
2. When cooking jam, to prevent burning, it must be constantly stirred: it is better to do this with a wooden spatula.
3. Watermelon jam will turn out more attractive if the crusts are cut with a curly knife.
4. Vanilla, cinnamon, star anise, cardamom and ginger will make the jam tastier.

Jam from the pulp of watermelon attracts with its simplicity and the minimum amount components, because to create a delicacy you only need the pulp of a striped berry, sugar and citric acid. The preparation itself is not difficult, but watermelon pulp is no different. great content pectin, thickens poorly, which leads to multi-stage cooking, which will take time.

Ingredients:

• watermelon pulp - 500 g;
• sugar - 300 g;
• citric acid - 5 g.

Cooking

1. Pour the pulp with sugar and leave for 2 hours.
2. Boil 15 minutes and cool.
3. Repeat the procedure four times.
4. Pour in citric acid and pour watermelon pulp jam into jars.

For those who want to speed up the cooking process, watermelon jam with gelatin is suitable. Considering that the pulp consists of water, and it takes time to get a thick jam, it is difficult to do without such an additive. During the cooking process, gelatin is dissolved in chilled watermelon puree, left for 30 minutes to swell, mixed and heated.

Ingredients:

• watermelon pulp - 800 g;
• sugar - 700 g;
• gelatin - 15 g;
• water - 90 ml;
• citric acid - 10 g.

Cooking

1. Sprinkle the pulp with sugar and leave for 2 hours.
2. Puree, boil for 20 minutes, put citric acid.
3. Cool, add gelatin, water and set aside for 30 minutes.
4. Bring to a boil, stir and pour the watermelon jam into sterile jars.

It will charge the sweet tooth with vigor, because these gourds are rich in natural sugars, and the melon is the “hormone of joy” - serotonin, which helps to recharge with energy and cheer up with every piece of delicacy. In addition, the melon contains fiber, the pectin fibers of which give the jam the desired density.

Ingredients:

• watermelon pulp - 800 g;
• melon pulp - 800 g;
• sugar - 1.5 kg;
• lemon juice- 80 ml;
• water - 450 ml.

Cooking

1. Pieces of watermelon and melon pour 1 kg of sugar and refrigerate for 2 hours.
2. From water, sugar residues and lemon juice, boil the syrup.
3. Put pieces of watermelon and melon in it and cook for 40 minutes.

Apple-watermelon jam does not require thickeners, because garden fruit contain a lot of pectin, which gives the jam the necessary viscosity and density, which speeds up the cooking time. It is better to use green varieties of apples - they have a lot of natural thickener and sour taste, which is easy to dilute the cloying watermelon.

Ingredients:

• watermelon pulp - 1.4 kg;
• apples - 700 kg;
• sugar - 800 g;
• lemon juice - 60 ml.

Cooking

1. Cut the pulp and apples, mix with sugar and leave for 2 hours.
2. Add lemon juice, put on the stove and cook for 40 minutes.
3. Arrange in banks and roll up.

The recipe for watermelon jam is useful for culinary experiments. Sugar pulp favorably contrasts with spices and spices, especially ginger. The latter changed the traditional idea of ​​delicacy, giving jam astringency, freshness and spicy pungency, which is unusually suitable for salted cheeses and baking.

Ingredients:

• watermelon pulp - 1.5 kg;
• apple cider vinegar - 50 ml;
• lemon juice - 40 ml;
• ginger root - 20 g;
• sugar - 450 g;
• lemon peel - 40 g;
• a bunch of fresh mint - 1 pc.

Cooking

1. Grind watermelon pulp in a blender.
2. Put on the stove and boil for 10 minutes.
3. Whisk in the mint, zest and sugar.
4. Add the resulting mass, vinegar, ginger and lemon juice to the watermelon mixture.
5. Boil the mixture for 8 minutes.
6. Roll watermelon pulp jam into jars.

Watermelon peel jam - a recipe that allows you to tasty and simply utilize the berry peel. To do this, the crusts are blanched, immersed in syrup, and boiled in three runs for 10 minutes at intervals until completely cooled. Due to this, the crusts retain their shape, acquire great taste and amber, and the syrup itself is thick and golden.

Ingredients:

• watermelon peels - 2 kg;
• sugar - 2 kg;
• water - 1 l;
• lemon juice - 80 ml.

Cooking

1. Peel off the tough green skins and cut into slices.
2. Boil 5 minutes.
3. Boil the syrup from sugar and water, dip the slices into it and then simmer for 10 minutes.
4. Repeat the procedure twice.
5. Lastly, add lemon juice.
6. Arrange the jam from the watermelon peels in sterile jars.

Fans of fragrant preparations can cook watermelon jam for the winter with vanilla. Several crystals food additive give neutral watermelon crusts pleasant aroma, which will allow you to use the workpiece as a filling for baking, decor for confectionery or component to cream for soaking cakes.

Ingredients:

• watermelon peels - 1 kg;
• sugar - 2 kg;
• water - 2 l;
• citric acid - 5 g;
• vanillin.

Cooking

1. Dissolve 2 g of citric acid in a liter of water and boil the peels for 5 minutes. Cool down.
2. From the remaining water and sugar, boil the syrup.
3. Put the crusts in it and cook for 10 minutes.
4. Set the jam aside for 6 hours.
5. Repeat the procedure twice.
6. In the last - sweat for 5 minutes, add lemon, vanillin and remove from heat.

Watermelon is a win-win preparation. Thanks to orange juice and zest, inexpressive crusts acquire an amber color and a refreshing citrus aroma, and three-stage cooking and long infusion in hot syrup help to better soak in sugar, thereby maintaining a beautiful shape.

Ingredients:

• watermelon peels - 1.5 kg;
• water - 800 ml;
• sugar - 1.5 kg;
• citric acid - 5 g;
• orange - 1 pc.

Cooking

1. Squeeze the juice from the orange pulp, chop the zest.
2. Add water and sugar, boil until thickened.
3. Put the boiled crusts into the syrup and simmer for 7 minutes.
4. Cool and boil for 15 minutes.
5. Cool again, boil for 15 minutes.
6. Add citric acid and pour into jars.

Simple watermelon jam is most convenient to cook in a slow cooker. The latter has the main advantage: it eliminates repeated cooking and copes with jam in just 2 hours. It is necessary to fill the processed crusts with sugar, pour in boiling water and set the “Extinguishing” mode for 1.5 hours. For greater density, you can use "Steam Cooking".

Ingredients:

• watermelon peels - 800 g;
• sugar - 800 g;
• water - 1.8 l;
• soda - 10 g.

Cooking

1. Dilute soda in a liter of water and put chopped peels for 30 minutes.
2. Rinse, put in a bowl, add sugar and 800 ml of boiling water.
3. Set "Quenching" to 1.5 hours.
4. When finished, turn on Steam for 15 minutes.

And the pulp helps to enjoy all the properties of the berry as much as possible. For cooking, you will need not overripe watermelon and a lot of time, since each of the components is cooked separately and combined directly when laid out in jars. Such a preparation is convenient in storage, and due to the breadth of use in cooking.

Ingredients:

• watermelon peels - 2.5 kg;
• pulp - 1.5 kg;
• sugar - 3.5 kg;
• water - 400 ml;
• lemon - 1 pc.

Cooking

1. Pour watermelon pulp with water and boil for 5 minutes.
2. Drain the broth into a container, add 1 kg of sugar, zest and boil the syrup.
3. Put the pieces of watermelon and cook for 20 minutes. Set aside.
4. Sprinkle the crusts with sugar and leave for 12 hours.
5. Add lemon slices and cook for 20 minutes.
6. After 4 hours, cook for 15 minutes, put in jars and pour watermelon pulp jam.

Jam from is called nardek. Recipe amber delicacy, similar in texture to honey, has a long tradition that has not changed to this day: the pulp is rubbed through a sieve, squeezed, and the juice is boiled to the required density without the use of sugar, which helps to get a tasty, healthy and natural product.

Watermelon pulp jam is less popular than watermelon rind jam. It's a pity: the tender inside of the largest berry gives the same, like herself, a gentle syrup with tender pieces canned pulp. Watermelon jam turned out to be unexpectedly sincere and generous for me with a wonderful sweet taste.

Watermelon pulp jam for the winter with pectin

To make watermelon jam for the winter, you only need two ingredients: striped berry and sugar. Vanillin is added for flavor, although no one will forbid you to improve the taste with other spices, such as cinnamon, cloves or lemon zest. The jam itself is very liquid, because the watermelon pulp is almost entirely water. After boiling, the pieces of watermelon will literally float in sweet syrup. Therefore, a pectin-based thickener is indispensable. Any available pectin-containing additive such as Confiture or Quittin will do. It will make the syrup a little thicker and ennoble the taste of the dessert with a pleasant lemon sourness.

Ingredients

• watermelon pulp - 500 g
• sugar - 500 g
• vanillin - 1 chip.
• jam thickener based on pectin - 20 g

Attention! Jam thickeners usually contain citric acid. If it is not in the list of ingredients, then add 1/3 tsp when cooking. citric acid or freshly squeezed lemon juice from a quarter of the fruit. A preservative is needed so that the workpiece stands well and is not too cloying in taste.

Total cooking time: 3 hours 30 minutes
Cooking time: 20 minutes
Yield: 500 ml

How to make watermelon jam

Ripe watermelon (but not overripe, but dense) should be peeled and pitted. I cut the pulp into large pieces - 3-4 cm in size.

Generously sprinkled with sugar and left for 1-2 hours to stand out the juice.

Watermelon - juicy berry, contains enough liquid, so there will be no problems with the lack of juice release under the influence of sugar. After the specified time, I sent the watermelon with sugar to the stove. On a quiet fire, brought to a boil, and then boiled 5-7. Left to cool completely for 1 hour. You can only stir the jam with a wooden spatula!

After it cools down completely, return the saucepan to the fire. I added a little vanillin to remove the characteristic aroma of gourds, which manifests itself when boiling watermelon. Boiled another 5-7 minutes. And the second time left to cool completely, for another 1 hour.

I introduced a pectin-based powder thickener into the chilled mass - 20 grams (calculated for 1 kg of berries + 1 kg of sugar, but I added a full package, since watermelon jam is very watery). Stir well so that the thickener is completely dispersed. Bring to a boil again and simmer for 5 minutes.

She poured hot jam into sterilized dry jars and corked. Turned upside down and left to cool completely. It is best to store the workpiece in a dark and cool place, no longer than 6-7 months.

Watermelon jam is sweet, vanilla, with a slight sourness (due to citric acid, which is contained in the thickener). The syrup is liquid and stretches a little, pieces fruit pulp boil down and stay intact. To taste, of course, it will not be a fresh watermelon, but the similarity is still captured. Happy tea!

A selection of recipes from the editors

Watermelon jam, the easiest recipe

The easiest recipe is a recipe for watermelon jam in a slow cooker. Without a thickener, it turns out to be quite liquid, more like a syrup with pulp, not jam. Worth 2-3 months.

What you need:

• watermelon pulp 500 g
• sugar 500 g
• pinch of citric acid

How to cook:

Pour the pulp cut into small cubes with sugar and leave for 2 hours so that the watermelon starts juice.
We shift into a slow cooker and cook in the “quenching” mode for 1 hour. At the end of cooking for 5-10 minutes, add citric acid.
We lay out the workpiece in sterilized jars, turn it upside down until it cools.

Jam from the pulp of watermelon with citrus fruits

The preparation is obtained with a fragrant tart accent characteristic of citrus fruits. Use any citrus fruits - lemon, lime, orange, tangerine, grapefruit. I added lime and orange. You can limit yourself to lemon.

Ingredients:

• watermelon pulp 2 kg
• granulated sugar 2 kg
• large orange 1 pc.
• lime 1 pc.

How to cook:

1. Wash the lime and orange with a brush, cut into several parts and remove the white membranes and seeds (both give bitterness). Chop into small pieces along with the peel. In fact, we are talking about the fact that we will cook inclusions of candied citrus fruits in soft abruz pulp.
2. We spread the pieces of orange and lime in a saucepan, send the pulp of the watermelon there, also cut into small pieces, add sugar and leave for 2 hours. During this time, the fruit will release the juice.
3. Then we proceed according to the scheme: cook for 15 minutes (from the moment of boiling), insist 12 hours, cook for another 15 minutes and again soak the pulp and citrus fruits in syrup. We repeat, focusing on the readiness of orange and lime peels. They should be soft, if not, repeat the cooking and infusion procedure.
4. Ready jam roll into jars.

Thick jam from watermelon pulp with spices

Having mastered basic principles making watermelon jam, you can start experimenting with flavors. Here culinary knowledge and a little experience come to the rescue. What spices can be added to jam? The same as in baking, in different mixes and quantities, depending on the fruit and vegetable.

So what goes with watermelon? In my experience, vanilla, cinnamon, cloves, ginger, cardamom, star anise are good. Light rum or liquor, for example, orange, is also very appropriate.

Another feature of the spicy watermelon jam recipe that we will make is a decent thickness without thickener. Boiling the juice to the desired consistency levels the ability of watermelon to give liquid juice and allows you to do without pectin.

Ingredients:

• 1 kg watermelon pulp
• 1 kg sugar
• lemon juice 1/2 lemon
• pinch of vanillin
• carnation 2 col.
• ginger a piece the size of the phalanx of the little finger
• liqueur "Cointreau" - 1-2 tbsp. l. (taste)

How to cook:

1. We cut the pulp of the watermelon, cover it with sugar, leave for 1 hour so that the juice stands out.
2. We put the container on the stove, cook after boiling for 15 minutes. Be sure to remove the foam.
3. We extract pieces of watermelon from the syrup. We leave them aside, return to the syrup and cook until it thickens to the condition we need, usually up to one third of the original. About 20 minutes after boiling, squeeze the juice of half a lemon, stir the jam, and then, after another 10 minutes, flavor it by dropping the spices folded into gauze and fixed with a thread into a saucepan with syrup (cut the ginger into small pieces!) - like a bouquet garni. Tip: make the thread long, leaving it outside the pan, so that at the end of cooking the bag can be removed and discarded.
4. We send the pieces of watermelon set aside to the boiled syrup, pour in the liquor and cook for another 10 minutes. Squeeze out the finished jam and take out the bag of spices and fill hot sterilized jars with a boiling thick mass.

Assorted jam from the pulp of watermelon and melon with apples

Excellent jam, does not need a thickener, as natural pectin is used sweet and sour apples. The varieties "Sinap", "Melba", "Antonovka", " White filling”, etc. Choose a melon with hard pulp. Be sure to add a lemon or lime - then the jam will not be sugared and will last longer. Assorted pulp of watermelon, melon and green apples is one of my pleasant discoveries of the last harvesting season.

Ingredients:

• watermelon pulp 700 g
• melon pulp 700 g
• apples 700 g
• sugar 1.8 kg
• lemon juice of half a large or 1 small

How to cook:

1. We prepare the pulp of watermelon and melon: free from crusts and cut into pieces.
2. Peel apples, cut into slices. Do not throw away the peel, but roll it into gauze and secure with a long thread - we will cook jam with natural apple pectin thickener.
3. Pour apples, melon and watermelon with sugar, leave for 2 hours so that the fruit releases juice. Then set to boil, squeezing lemon juice into the mass with syrup. Do not forget about the “pouch” with the peel and seeds from apples, cook with it, and throw it away at the end. You can cook according to the step by step recipe scheme ("five-minute"), or with "long" intervals of 10-12 hours. And you can boil for an hour after boiling on a quiet fire and not forgetting to remove the foam, then cool, cook again for 15 minutes, and that's it. In the latter case, the jam will stand for 3-4 months. It will last the longest if cooked in several steps with many hours of intervals.

Little tricks:

- so that watermelon jam stands well and for a long time without molding, try sprinkling it powdered sugar;

- be sure to remove the foam;

- for those who want thicker, almost all the recipes on this page focus on thickening the jam: adding pectin-containing powders, or natural pectin from apples (recipe with apples), or boil until desired consistency.

What else is added to watermelon jam?

If you like to experiment like me, make jam with tasty additions. With citrus peels, spices and liquor, we figured it out. What else will do?

- nuts, seeds, seeds;

- light rum and fruit liqueurs;

- spices (I repeat: vanilla, cinnamon, cloves, ginger, star anise, cardamom).

Have fun experimenting!

Watermelon jam is not only yummy, but also an opportunity to remember summer days. Cooking is simple and special tricks. Let's look at a few recipes for unusual jam.

When we eat fresh watermelon, the peel goes into the trash. Now leave it like this valuable product. The first recipe will be exactly like this: watermelon skin jam. For cooking you will need:

• large, ripe watermelon with a dark green rind (minimum yellow spots!):
• lemon - 1-2 pieces;
• sugar - 1-1.2 kg;
• vanilla sugar - 1 sachet;
• citric acid - 2 grams;
• drinking soda - 3 tbsp.

Wash the watermelon thoroughly under running water with a brush. Cut in half and scrape out the pulp, send it to food or leave it for pulp jam. Cut the peel into two more pieces for easy peeling. Take a potato peeler or a sharp knife, remove a thin layer of green skin so that only one lettuce pulp remains, and cut into slices.

We prepare a solution of soda 1 tbsp. per 1 liter cold water. The amount of soda can be reduced, then the pieces of watermelon will be less crispy. Immerse the berry cubes in the solution and leave for 2-3 hours. Then rinse the crusts under running water and boil a little.

While the watermelon peel is soaked in soda, prepare a syrup from 1 kg of sugar and 0.5 liters of water. For a sweet tooth, take more sugar, about 1.5 kg. Put the boiled skins in syrup and leave to cook until completely transparent. If water is low, add more. It is better to use boiled. At the end of cooking, add citric acid.

And it's not over yet. Now take a lemon, wash and scald with boiling water to remove bitterness. Better yet, pour the lemon in a bowl and leave for a couple of minutes. Then cut into slices and remove the seeds. Pass the citrus through a meat grinder along with the zest, add to watermelon rinds. Once again, add boiling water, sugar to the pan and cook until the syrup thickens. Pour into sterilized jars and roll up. Thanks to the lemon, the jam can turn slightly green or emerald color, so do not be afraid of such metamorphoses.

Let's start cooking watermelon pulp jam. Buy the variety with the fewest seeds so you don't have to do the tedious work of extracting the seeds. Carefully cut the clean pulp into cubes and place in a large bowl. Sprinkle with sugar. For 1 kg of pulp, up to 1 kg of sugar is consumed. Leave for 3-4 hours.

Drain the resulting juice into a saucepan and make syrup. Pour watermelon slices over them and boil. Delicate jam it turns out if the pulp is brought to a boil, boiled a little over low heat, removed and left for 8-10 hours. Do not forget to cover with newspaper or gauze so that the flies do not get into the cauldron.

Now again bring the watermelon mass to a boil and remove for 4 hours, adding citric acid and vanilla. Boil again for 3-5 minutes and pour into jars. There will be more syrup than pulp, but the delicious watermelon flavor will remain.

We shared two delicious recipes. Add orange, grapes, melon to watermelon and enjoy unusual combination fruits and berries. And to do candied watermelon, fish out slices from the jam from the skin, roll in sugar and dry in the oven. Bon appetit!

As soon as the hostesses do not excel in summer time years in the preparation of all kinds of preparations and jams! sweet dessert made from cherries, apricots, raspberries, strawberries, plums. Someone will certainly make zucchini jam, and someone will please their loved ones with watermelon jam. Let's talk about the last one. If you bought a watermelon, and it turned out to be tasteless - unripe or overripe, do not rush to throw it away, better try cooking delicious jam from watermelon at home according to our recipes listed below.

Jam from the pulp of watermelon is very fragrant. Perfect for filling pies and pancakes, and how a separate dish decorate the tea party.

Ingredients:

• watermelon pulp - 1 kg,
• 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 pour 400 grams of sugar.
3. Soon, juice will stand out from the resulting mass, which should be drained into another clean vessel, put on the stove and brought to a boil.
4. Then add the remaining granulated sugar and cook until a homogeneous mass is obtained.
5. Pour the watermelon pulp with the resulting syrup, 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, cook jam until thick consistency. How to check it? If a drop of jam does not spread over a dry, clean saucer, then the process is almost complete.
8. You can 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 tender 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 allocated juice in a slow cooker and simmer for 20 minutes.
4. At the end of the cooking mode, infuse the jam in the 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 device and mix thoroughly.
7. In the slow cooker, set the stew 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 it with an immersion blender.
9. After the watermelon delicacy, send it back to the slow cooker 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 with thick cloth.

Melon and watermelon are one of the favorite and very useful products both adults and children. Together they make a delicious summer sweetness, which will delight in the winter and enjoy its aroma and nutritional value.

Ingredients:

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

Detailed preparation:

1. From the pulp of watermelon and melon, remove the bones and particles of the crust.
2. Cut into small cubes, put in a wide container and fall asleep granulated sugar.
3. Put in the refrigerator for 2 hours. During this time from fragrant products juice will come out.
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, continuing to stir, bring to a boil.
7. Remove the mixture of watermelon and melon 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 the combination of fragrant apples and amazing-tasting watermelon peels. This jam is replete with apple flavors and saturated with watermelon flavor.

Ingredients:

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

Detailed preparation:

1. Thoroughly clean the watermelon crusts from the green part and pulp. Finely chop and hold in hot water about 7 minutes.
2. Pour the crusts with sugar, put on fire and cook until they become transparent. After let it brew for 8-10 hours.
3. Peel apples and seeds, chop into pieces and add to jam.
4. Boil the resulting mixture every four hours. Repeat the process about 3-4 times.
5. To taste, add citric acid and vanillin, 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 fragrant delicacy will please winter evenings with its variety of vitamins and palatability. It is prepared from any citrus fruits: oranges or lemons.

Ingredients:

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

Detailed preparation:

1. Cut the washed watermelon into pieces, separate the pulp from the peel. Remove the seeds from the pulp and chop into small cubes.
2. Rinse citrus fruits well and chop 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 stove 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 jam or watermelon pits It has 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 tasty and healthy dessert.
• It is necessary to store the finished jam in a cool dry place, without the penetration of sunlight. metal lids can be lubricated with petroleum jelly to protect them from rust.
• The temperature in the room should be at least 12 degrees.

Watermelons can be eaten 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 principles of preparation

Jam can be made from pure watermelon pulp or from peels. Both options are very tasty and interesting, and if illiquid parts are used, it also turns out very cheaply. 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. The product is poured with sugar, infused to extract juice, then boiled down to the desired consistency.

Triple. Watermelons are boiled in syrup for several minutes, then completely cooled 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 do not allow the delicacy to be candied, and also give taste. Often they put zest, cloves, cinnamon, sometimes watermelon is combined with other fruits or berries.

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

Ordinary watermelon pulp jam

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

Ingredients

1 kg of watermelon pulp;

900 g of sugar;

0.3 lemons.

Cooking

1. It is advisable not to use overripe watermelons for jam. We choose the elastic pulp, cut into cubes, throw it into a pan or into a basin, earlier jam cooked in them.

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

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

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

5. Before the last cooking, add lemon juice. You can pour in diluted acid, but you can’t fall asleep in a dry form. We breed 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 crusts)

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

Ingredients

2 kg of watermelon peels;

6 art. water;

2 kg of granulated sugar;

Cooking

1. Peeled white crusts need to be cut. So that they are well saturated with syrup, large pieces do not need to. Can be cut into cubes, sticks, triangles or in any other way.

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

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

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

5. Grind the zest from the lemon, squeeze the juice.

6. As soon as the jam has completely cooled down, 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 over low heat for 10-15 minutes, pour into jars, put 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 reminiscent of honey in consistency. The cooking method is single, 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.

Cooking

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

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

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

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

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

6. Return the syrup to the stove, set to boil.

7. To prevent sugaring. In a tablespoon of water, dissolve citric acid, add to the pan.

8. Cook 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! Let cool and put the jam in the fridge. Or we pour the hot mass into sterile jars, put it away for storage.

Watermelon jam for the winter with soda (from crusts)

Another way to make jam from watermelon peels for the winter. It differs in the use 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 peels;

1 tsp ordinary soda;

1.2 kg of sugar;

1 cup boiling water;

1 g vanilla.

Cooking

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

2. Pour a teaspoon of 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, pour clean cold water for 30 minutes. Then we drain it too.

5. We pour out 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. 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 desired, 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 cloves;

0.5 lemon;

1 piece of ginger 3-5 g.

Cooking

1. Cut fresh watermelon pulp, sprinkle with 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 in a knot.

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

5. Boil the jam for 10-15 minutes. Cool down. Repeat 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 the bag of spices with two spoons.

7. Boil for another minute, pour the 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. It uses lemon and orange. But if you wish, you can take one thing or add another citrus, for example, tangerine, lime.

Ingredients

1.5 kg of watermelon;

1 orange;

1.5 kg of sugar.

Cooking

1. Rinse lemons and oranges thoroughly, cut into small cubes along with the peel. Pour into a saucepan. Bones and white films in the course of cutting are desirable to remove.

2. Add diced watermelon and prescription sugar. Leave en 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 condition 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 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 department.

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

Opened watermelon jam will not mold and will keep well for several months if sprinkled with powdered sugar on top.