In our family, everyone is very fond of watermelon - both adults and children. Therefore, at the end of summer - beginning of autumn, when everyone has already had their fill 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 a little 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 has elapsed, mix the watermelon with sugar again and place on the stove. Bring to a boil, reduce heat, and simmer, 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 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 at your convenience. Can be used over a pot of boiling water or in the oven. Spread out the hot watermelon jam on hot banks.

Holding the jar with a towel, screw it tightly with sterile lids, turn it over and wrap it 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!

Bright color and big size berries, the sugar content of the juicy pulp and grandmother's secrets of sweets from the peels - 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 makes 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 canned blanks- until 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 leaves mint: 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 over the whipped cottage cheese, topping with 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 for themselves. We wish you warm meetings and successful recipes for friendly get-togethers!

As soon as the hostesses are not sophisticated 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 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 how separate dish will decorate the 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 we cook the jam until thick consistency... 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. 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 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 extracted 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. Vanillin and lemon juice add to the container 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 favorites and very useful products, both adults and children. When combined, they represent a delicious summer sweetness, which will delight in 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. 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 from aromatic products juice will stand 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 cooking method includes a combination of aromatic apples and amazing-tasting 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 support in hot water 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 the apples, chop into pieces and add to the jam.
4. Boil the 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 please winter evenings its variety of vitamin and taste... 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 jam or watermelon seeds It has amazing taste, and, unfortunately, is not popular. Unlike other foods 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 petroleum jelly to keep them from rusting.
• The room temperature should be at least 12 degrees.

Fresh scent watermelon pulp is known to everyone, so every year everyone looks forward to the onset of its ripening season with such impatience. At the same time, not every watermelon lover knows how to make jam from watermelon for the winter... There are two main methods of making this sweet treat.

To make jam in the first way, you should prepare a dessert from the pulp, a sweet treat, in this case it turns out to be homogeneous and tender. The second option is to use the rinds of the watermelon, which during the cooking process turns into sweet candied fruits or candied slices.

Our article presents detailed recipes making watermelon jam with Photo, as well as information about how to make jam from its crusts.

Classic watermelon jam for the winter- simple recipe with the addition of lemon juice

To prepare a classic thick jam need watermelon pulp. The prepared sweet treat can be served as a dessert or used as a filling for pies and cookies. It is recommended to use the ingredients in the correct proportion:

• 1 kg ripe watermelon pulp, peeled and pitted;
• 0.8KG granulated sugar;
• 3 grams of citric acid or 15 ml of lemon juice;
• 3-4 grams of vanilla powder.

Step by step cooking:

1. Wash the watermelon, peel the hard, dark green peel, and remove the seeds. The pulp is cut into arbitrary slices and covered with ½ part of granulated sugar. The resulting raw materials are left to brew for several hours so that the watermelon gives juice.
2. The juice is decanted into a separate container and put on fire. When it boils, pour out the rest of the granulated sugar and leave to cook until it is completely dissolved.
3. The resulting hot syrup is poured into a saucepan with pieces of watermelon and boiled all together for 5 minutes after the mixture boils. Then the container is removed from the heat and left overnight. This procedure is carried out to soften the veins found in the watermelon pulp.
4. When the sweet treat has cooled down, lemon juice or acid and vanillin are added to it, then boiled to the required consistency and rolled into sterilized jars.

Watch the video! Watermelon pulp jam

With the addition of spices and liquor

A watermelon delicacy can be made even more fragrant by adding spices and liqueur during cooking.

• watermelon pulp 1 kg;
• sugar 1 kg;
• lemon juice 0.5 pcs;
• cloves 2 inflorescences;
• ginger 10-12 gr;
• vanilla 3 gr;
• light liqueur or rum 20-30 ml.

A consistent cooking recipe:

1. Wash the watermelon, remove the peel and bones, cut the pulp into slices, cover them with granulated sugar and leave for 1 hour.
2. After that, put on fire and as the mixture boils, boil the watermelon in own juice 15 minutes. The syrup is boiled further, and the pieces of pulp are removed. The jam is boiled down to 1/3 of the total mass taken initially.
3. After 20 minutes after boiling the liquid, lemon juice is added to it, and after 10 minutes spices are added in a gauze bag.
4. Pieces of watermelon are added to a container with boiled syrup and liqueur is poured. The workpiece is boiled over a fire for another 10 minutes, after which spices are taken out of it and canned in pre-prepared sterilized jars.

Watermelon peel marmalade

Marmalade prepared according to this recipe cannot be stored long time... But the crusts left after the pulp has been eaten can be used as food.

For one serving of treats you need to take:

• watermelon peels - 0.5 kg;
• sugar - 0.6 kg;
• plain water -0.3 ml;
• half a lemon along with a zest;
• soda-5-7 gr

Recipe

1. Peel the green, dense rind and red flesh of the watermelon peels, then cut them into small pieces.

Advice! For beautiful cuts you can use a curly knife.

1. In a solution prepared in advance, consisting of 1 liter of water and soda, the crusts are soaked for 5-6 hours. When the procedure is completed, the raw materials are washed in a colander under running water.
2. The crusts are folded into a saucepan with thick walls and covered with ½ part of the granulated sugar prescribed in the recipe, then water is added so that it slightly covers the raw materials. Everything in the pan should be boiled for 15 minutes after boiling, removed from the heat and kept in the syrup for another 12 hours.
3. Boil and soak the pieces in the syrup 1 more time. During the third cooking, the rest of the granulated sugar and lemon are added to the crusts. The contents of the pan are left to cook for another 5-10 minutes, then the crusts are thrown back on a sieve and wait for the syrup to drain. After the pieces are dry, they should be rolled in sugar.

Advice! Slices of watermelon perfectly absorb tastes, aromas, colors, therefore, flavorings added during boiling (vanilla, cinnamon, cardamom, orange peel and others) and food colorings, will help make the sweet treat even more unusual.

Watch the video! Marmalade from watermelon peels recipe

With pectin for the winter

Vegetable thickener pectin converts berry or fruit preparation in jam or jam, making it viscous and dense. As part of a watermelon this component is absent, therefore it is recommended to add it separately during the preparation process. About, how to make jam with the addition of pectin, see below.

To prepare thick jam with pectin for the winter, you need to take the following ingredients:

• peeled and pitted pulp 0.5 kg;
• granulated sugar 0.5 kg;
• vanillin 3 gr;
• ½ part lemon juice;
• pectin thickener 20 gr.

Step-by-step cooking recipe:

1. The watermelon should be washed, peeled, cut into pieces and left for a couple of hours to let the juice flow. Then you can start cooking.
2. The resulting mass is brought to a boil over low heat, after which it is boiled for 5-7 minutes. Cool the contents of the pan and repeat this procedure again.
3. Lemon juice, vanilla, and a pectin thickener are added to the chilled treat. Mix the composition thoroughly and repeat the procedure again, bringing the jam to a boil. The sweet treat is boiled for another 5 minutes and closed in sterilized jars.

Watch the video! Watermelon pulp jam with agar-agar

A simple jam recipe from watermelon with orange

Orange is often additional ingredient as part of jam from berries or fruits. It is used most often with the peel. In order for it to soften during the cooking process, you should choose only fresh fruits with a thick crust.

For cooking, you need the following ingredients:

• 1.5 kg of watermelon pulp;
• 1 kg of granulated sugar;
• 3 pcs of orange.

Step by step recipe:

1. The pitted watermelon pulp, cut into pieces, is put into one container. An orange, finely chopped together with the peel, is added to it.

Healthy! The peel boiled in sweet syrup will resemble candied fruit.

1. The mixture is covered with sugar and left to stand for 30-40 minutes. Then, over medium heat, bring the mass to a boil and leave to cook for another quarter of an hour, after which it is cooled.
2. It is necessary to cook the mixture at least three times, after which the delicacy is rolled into sterilized jars and left to be stored until winter.

Watch the video! Jam from watermelon peels with orange and lemon

In a multicooker

The multicooker will help the hostess to cook delicious jam from a watermelon in just a couple of hours. The resulting workpiece will have liquid consistency, it should not be stored more pair months.

You will need the following ingredients:

• watermelon pulp - 0.5 kg;
• sugar - 0.5 kg;
• citric acid 3-4 gr.

Step by step recipe:

1. The watermelon pulp, cut into pieces, is put into a slow cooker and covered with sugar. The mass is left for 2 hours to release the juice.
2. The delicacy should be cooked for 1 hour using the "Stew" mode. Add citric acid 5-10 minutes before the end of cooking.
3. The finished mass is transferred to pre-prepared sterilized jars and rolled up with lids, put upside down until completely cooled.

Watch the video! Watermelon peel jam in a slow cooker

Jam from watermelon peels

Very often the reason for disappointment is the purchase of a thick-headed watermelon in the store. However, you should not be upset, since you can make delicious jam from the crusts.

You will need the following ingredients:

• watermelon peel 1 kg;
• granulated sugar 1 kg;
• citric acid 7 g;
• water 0.5 l.

1. Prepare the rind of the watermelon. Pre-cutting off the green rind and pulp. Peel white cut into cubes and washed in running water.
2. Bring 2 liters of water to a boil and add 4 g of citric acid to it. The crusts are blanched in the resulting solution for 5-6 minutes, after which they are immersed in cold water for 2-3 minutes and discard in a colander.
3. The syrup is made from water and granulated sugar. While it is hot, the crusts are shifted into it and the composition is left to infuse for 6-8 hours. Then, the mass is brought to a boil and boiled for another 3-4 minutes and again left to cool for 6-8 hours.
4. Next, the delicacy is once again boiled over the fire for 3-4 minutes, adding 3 g of citric acid to its composition. After the third exposure, which lasts 6-8 hours, the pieces are boiled for another 10-15 minutes and rolled into sterilized jars.

Each housewife can choose a recipe for making watermelon jam to her taste, but she should not forget about the ingredients that will perfectly complement any delicacy from this melon culture, in particular, citric acid or lemon juice. These ingredients not only add to the sweet treat pleasant sourness, but will also act as a natural preservative.

Watch the video! Fragrant watermelon peel jam

In contact with

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

Jam from the pulp of watermelon 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, for example, 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 the 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 chips.
• pectin-based jam thickener - 20 g

Attention! The jam thickener usually contains citric acid. If it is not in the list of ingredients, then add 1/3 tsp during 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 does not taste too cloying.

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

How to make watermelon jam

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

Sprinkled generously with sugar and left for 1-2 hours to make the juice stand out.

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

After complete cooling, she returned the stewpan to the fire. I added a little vanillin to remove the characteristic melon aroma that appears when boiling a watermelon. I boiled it for another 5-7 minutes. And the second time I left it to cool completely, for another 1 hour.

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

She poured hot jam into sterilized dry jars and sealed it. 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 turns out to be 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 remain intact. To taste, of course, it will not be a fresh watermelon, but the similarity is still caught. Enjoy your tea!

A selection of recipes from the editor

Watermelon jam, the easiest recipe

The simplest recipe is a slow cooker watermelon jam recipe. Without a thickener, it turns out to be quite liquid, rather a syrup with pulp, rather than jam. Costs 2-3 months.

What you need:

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

How to cook:

Fill the pulp cut into small cubes with sugar and leave for 2 hours for the watermelon to let the juice out.
We put it in a slow cooker and cook in the "stewing" mode for 1 hour. At the end of cooking, add citric acid in 5-10 minutes.
We lay out the workpiece on sterilized jars, turn it upside down until it cools.

Watermelon pulp jam with citrus fruits

The billet is obtained with a characteristic citrus aromatic tart accent. Use any citrus fruit - 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 lime and orange with a brush, cut into several pieces and remove white films and seeds (both give bitterness). Chop into small pieces together with the peel. In fact, we are talking about what we will cook in the soft abruz pulp interspersed with candied citrus fruits.
2. Put the orange and lime slices in a saucepan, send the watermelon pulp there, also cut into small pieces, add sugar and leave for 2 hours. During this time, the fruit will release juice.
3. Next, we proceed according to the scheme: cook for 15 minutes (from the moment of boiling), leave for 12 hours, cook for another 15 minutes and again soak the pulp and citrus fruits in syrup. We repeat, focusing on the readiness of the orange and lime peels. They should be soft, if not, we repeat the boiling and infusion procedure.
4. We roll the finished jam into jars.

Thick watermelon pulp jam with spices

Having mastered basic principles cooking 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 baked goods, in different mixes and quantities, depending on the fruit and vegetable.

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

Another feature of the spicy watermelon jam recipe we'll make is decent thickening without a thickener. Boiling the juice to the required consistency negates the ability of the watermelon to give liquid juice and allows you to do without pectin.

Ingredients:

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

How to cook:

1. Cut the pulp of the watermelon, cover it with sugar, leave it for 1 hour to let the juice stand out.
2. We put the container on the stove, cook after boiling for 15 minutes. Be sure to remove the foam.
3. We extract the 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, we flavor by dropping the spices rolled into cheesecloth and fixed with a thread into a saucepan with syrup (cut the ginger into small pieces!) - like a garni bouquet. Tip: Make the thread long, leaving it outside the pot to remove and discard the bag at the end of cooking.
4. We send the set aside pieces of watermelon to the boiled syrup, pour in the liqueur and cook for another 10 minutes. ready-made jam squeeze and take out a bag of spices and fill hot sterilized jars with a boiling thick mass.

Assorted jam of watermelon and melon pulp 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»And others. Choose melon with firm pulp. Be sure to add lemon or lime - then the jam will not become sugared and will last longer. The assortment of watermelon pulp, 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 half large or 1 small

How to cook:

1. Prepare the flesh of the watermelon and melon: remove the crusts and cut into slices.
2. We clean the apples, cut into slices. Do not throw away the peel, but roll it into cheesecloth and secure with a long thread - we will cook the jam with natural apple thickener-pectin.
3. Sprinkle the apples, melon and watermelon with sugar, leave for 2 hours to let the fruit juice. Then we set to cook, squeezing lemon juice into a mass with syrup. Do not forget about the "bag" with the peel and seeds from apples, cook with it, and throw it away at the end. You can cook according to the scheme shown in the step-by-step recipe ("five-minute"), or with "long" intervals of 10-12 hours. And you can boil for an hour after boiling over low heat and not forgetting to remove the foam, then cool, boil again for about 15 minutes, and that's it. In the latter case, the jam will stand for 3-4 months. It will stand for the longest if you cook in several receptions at intervals of many hours.

Little tricks:

- so that the watermelon jam will stand well and for a long time, without growing mold, try sprinkling it icing 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 boiling until the desired consistency.

What else is added to watermelon jam?

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

- nuts, seeds, seeds;

- light rum and fruit liqueurs;

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

Delicious experiments!