From what we didn’t make jam when we lived in Uzbekistan. And from berries, and from fruits, and even from vegetables. Yes, yes, do not be surprised they were prepared from tomatoes, zucchini and eggplant. And, of course, melons and gourds were not ignored. They cooked it from melon and watermelon.

Melon was used when they bought it not too sweet. Nobody wanted to eat such a melon, and this is not surprising in the land, where the most delicious vegetables and fruits in the world. And it was also a pity to throw it away. And then such a melon was either used for preparation, or dried.

And they cooked from watermelon when they bought a thick-skinned watermelon. Then they cut off the thick crusts from it and do not throw them away. I had to cook, and for good reason - it turned out very tasty.

Now the watermelon season is in full swing. And most likely, many come across watermelons with thick crusts. So why throw them out. Than good to be lost! Let's cook. There will be something to drink tea with on long winter evenings. And how delicious it is to serve such jam with, or.

Prepared according to this recipe, it turns out not only tasty, but also beautiful. It is completely transparent, golden, as if filled with solar warmth and light. Where does it come from, white watermelon crusts and sugar ... and the color is simply amazing!

I suggest buying a watermelon as soon as possible, and preparing this delicacy for everyone! Well, at least a few jars.

The easiest step-by-step recipe for watermelon crust jam

We need:

• watermelon rind from one watermelon
• sugar at the rate of 1 kg of sugar per 1 kg of peeled crusts

Preparation:

1. Before you cut the watermelon, wash it thoroughly with warm water and soap. Then let the water drain. and cut as you normally would. Cut off the crusts. Cut the pulp into pieces and eat, and cut off the green part from the crusts. We won't need it, so throw it away immediately.

When you cut off the crusts, leave just a little of the red part of the watermelon on them. In this case, the delicacy will be both tastier and more beautiful.

2. Cut the white part into cubes. The sizes can be arbitrary. Someone loves large pieces more, someone smaller. I cut the crusts to a size of about 2x2 cm. When all the crusts have been cut and cut, they must be weighed. We need this in order to know how much sugar to add.

For 1 kg of peeled watermelon crusts, you will need 1 kg of sugar.

If it is not possible to weigh, then add approximately, that is, "by eye". Previously, no one had any scales, and sugar was always added "by eye". And the jam did not become less tasty from this. But try better to shift the sugar in this case than not to add it.

3. Fill the sliced \u200b\u200bpieces with sugar, shake the basin lightly from side to side so that the crusts are mixed with the sugar. This will let them run the juice faster. Place them in a cool place so that the crusts let out the juice and the sugar begins to dissolve.

Someone adds water, or makes a sugar syrup with water. I think this is overkill. Watermelon is 90 percent water. So why do we need to add it yet. In addition, I personally like the finished product more, where there is more of a solid component than a liquid one. The watermelon rinds will already let in a lot of juice, and this will make a lot of syrup.

Moreover, without adding water, the jam will be thicker, more viscous. And with water - liquid. And it will take longer to cook it. Therefore, decide for yourself if you need to add water. But I'll tell you right away, I wouldn't recommend it.

4. Let the crusts with sugar stand for four hours. During this time, they will already let in a sufficient amount of juice in order to start cooking.

5. Gently mix the contents. Be careful not to damage the crusts while stirring throughout the cooking process. The jam will be beautiful when they remain intact.

6. We put on a small fire so that the sugar gradually dissolves. If the fire is high, then the sugar can burn. Do not forget to periodically gently stir the sliced \u200b\u200bpieces.

7. When the syrup begins to boil, and this will happen when all the sugar has dissolved, the heat can be added to medium. Foam will begin to appear, it must be carefully removed.

The foam should be skimmed off when making any jam. If left, it can ferment during storage. And all our labors will be in vain.

8. Once the syrup has boiled over the entire surface, let it simmer for only 5 minutes. Then turn it off immediately. Leave to cool at room temperature. When it cools down, cover with a towel so that it does not get dusty and so that insects do not get into it. Flies, midges immediately feel where it is delicious.

It will stand until the next day. To prevent the towel from falling into the basin with the contents, you can first cover it with a grill from the oven, and only then cover it with a towel.

9. The next day, that is, after 24 hours, we repeat the procedure. That is, we bring to a boil again, removing the foam, and cook for 5 minutes. Do not forget to mix the contents. We make sure that nothing is burnt. Sugar, it's so ... sticky, you can hardly keep track of it, it already strives, somewhere to stick.

We remove the basin with the contents again for 24 hours.

10. On the evening of this day, I wash the cans and lids. We sterilize them. You can see how to do this in the recipe. We turn over the cans so that all the water is glass.

11. On the third day, cook again for another 5 minutes. This time, it's ready. The content should become thick and stringy.

If the liquid component does not become viscous, then the jam must be cooled, and again allowed to boil for 5-10 minutes, there is no need to wait 24 hours. Sometimes heating three times is not enough, nevertheless, do not forget that a watermelon is 90 percent water. Therefore, we need to achieve the desired state of viscosity, sometimes 3 times are enough for this, and sometimes 5 times.

12. When we have achieved this state, immediately hot, we lay out the tasty delicacy in sterilized jars to the very top, right under the neck and tighten the lids.

13. We store it in a cool place. It is not necessary to store in the refrigerator.

For aroma during cooking, add 4-5 cloves as desired. Or add citrus fruits - oranges or lemons. Or both. And if there is a vanilla pod, just put it in a basin. He will fill all its contents with a divine scent.

Watermelon rind jam with lemon or orange

We need:

• watermelon peels - 1 kg
• sugar -1.2 kg
• orange - 2 pieces
• lemon - 1 piece

Preparation:

This cooking method completely repeats the first one described in great detail. Therefore, I will not dwell on the details, but only describe the main points.

1. Peel and cut the watermelon rind.

2. Cover with sugar. Leave to extract juice in a cool place for 3-4 hours.

4. Finely grate the lemon zest, or cut it with a special knife.

5. Grate the zest of two oranges on a fine grater. We rub only the crust itself, without touching the white pulp. It is bitter, and if it gets into the syrup, then it will taste bitter.

6. When the crusts have started the juice, put the contents on low heat and heat, stirring until the sugar is completely dissolved.

7. Meanwhile, peel the oranges from the remaining peel, disassemble into slices and cut each of the bottom into halves.

8. Add the chopped oranges, zest from them and from the lemon, and squeeze the juice from the lemon directly into the bowl with the rinds and sugar.

9. Bring to a boil and cook for 5 minutes.

10. The next day we cook for another 5 minutes, and the next - another 5 minutes.

11. If the syrup has not thickened, then the next time we cook it immediately after cooling, it can be done until cooked. And the cooking time can be extended up to 10 minutes.

12. Put the finished delicacy in sterilized jars and tighten the lids.

13. Store in a cool place.

Jam with the addition of citrus fruits is obtained with a slight sourness, and with a very tasty aroma. Each piece of watermelon rind is soaked in citrus juice and becomes very tasty.

Usually, I always prepare such a delicacy with watermelon rinds in this way. It is the tastiest, in my opinion. We cooked according to the first option when we lived in Uzbekistan. There were no oranges or lemons in the summer. And in general it was a luxury.

In a very simple way, you can prepare a delicious treat in a multicooker.

Jam from watermelon peels in a slow cooker

We need:

• watermelon peels - 0.5 kg
• sugar -0.5 kg
• water -0.5 l

Preparation:

1. Peel and cut the watermelon rind into cubes of the desired size.

2. Place them in the multicooker bowl.

3. Boil water and pour over the crust, add 300 g of sugar.

4. Set the mode "Quenching", set the contents to cook for 1.5 hours. After an hour, add the remaining sugar.

5. When the time is up, you need to check what we have prepared. If the syrup is not thick enough, then you can set the "Steam" mode. We keep on this mode for 15 minutes.

6. Arrange hot in sterilized jars.

You can also add orange or lemon, or both together in this recipe. Or just a zest, or a twig of a clove.

You can make jam without water. Here is another of the video recipes on how to do this.

There is also a way in which a watermelon delicacy is prepared without adding water. For this recipe, you will need to purchase pectin powder from the store. In this case, cook it in the "Soup" mode until tender, just with the addition of pectin. You can read how to use it on the packaging. To make the jam thicken, we also turn on the "Steam" mode for the last 15 minutes.

Features of making jam from watermelon peels

• sometimes they are afraid to make jams from watermelon peels for the reason that they supposedly contain nitrates. Let's figure it out together.

In fact, it is the peel that accumulates nitrates. But we just throw out this very green peel, and prepare the jam from the white and pink parts.

In addition, watermelons are "fed" with nitrates when they are very early. This is done to shorten the ripening period. We cook it in the midst, or at the end of the watermelon season. By this time, there is no need to "feed" watermelons with nitrates. They ripen naturally.

There is a way by which all nitrates, if any, are washed off. How to do it.

The crusts are poured with cold water with chalk dissolved in it. Leave for 2-3 hours, then drain the water, and rinse the crusts. Nitrates are “washed off” with water.

There is another simpler method, in which the crusts are simply poured with cold water and refrigerated overnight. Then the water is drained and the crusts are washed.

Whether you resort to this method or not, decide for yourself.

• the amount of sugar added to the crusts can vary. It all depends on your taste preferences. Add from 600 g to 1.5 kg of sugar per 1 kg of crusts. Someone loves strongly sweet, someone less sweet. I think the ratio of 1 kg of watermelon peels to 1 kg of sugar is the most optimal.
• this watermelon delicacy is also prepared in different ways. This method is also used as I suggest, but it is cooked three times for 5 minutes in one day.
• Prepare it for 20 minutes, for 2 days, for example. Every housewife who cooks always has her own recipe.

I like to cook "five minutes" at intervals of 24 hours. So that the berries or fruits have time to be saturated with sugar syrup until the very middle. This is what makes it possible to achieve such transparency and taste. In addition, the liquid component, also saturated with juice from berries and fruits, becomes thick, viscous and also tasty.

Therefore, I am in no hurry, and I cook at intervals of 24 hours. We have already prepared and, and.

In this article, I tried to show you the simplest ways to make jam from watermelon peels. I hope that you can easily find the most suitable one for yourself. And you will get a delicious and aromatic delicacy that will delight you in the long winter, remembering the warm summer.

Enjoy your meal!

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 watermelon pulp jam is 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 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 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.

Many are looking forward to August to feast on watermelon. This berry has many admirers, as it has an amazing taste. Indeed, this juicy pulp gives great pleasure. However, you don't have to wait until summer arrives. If you make watermelon jam, you can enjoy great taste in winter. There are many recipes for this.

In the process of making watermelon jam, you should adhere to some recommendations in order to get a high-quality and tasty product:

• • Stir the watermelon jam constantly, otherwise it may burn.

• • It is better to mix watermelon pulp with other jam ingredients using a wooden spatula or spoon.

• • For the preparation of watermelon jam, it is preferable to choose a ripe berry, since its pulp contains a large amount of glucose and sucrose, due to which the product will acquire the required density.

• • It is important to take into account that the watermelon pulp tends to foam strongly during the cooking process, so it is recommended to use a large container (otherwise there is a risk of leaving some of the watermelon jam on the stove).

• • Watermelon jam will look better if you cut the crusts with a curly knife.

• • To make a light jam from watermelon rinds, use only the white part.

• • To get a pinkish color of jam from watermelon peels, it is better to take the white part with the remains of the pulp.

• The watermelon jam will take longer if you use the pulp rather than the rind, but the berry will taste better.

These are the main details to consider when making watermelon jam.

Watermelon jam recipe for the winter

Sweet and tasty watermelon jam for the winter is very simple to prepare. It is a juicy berry that itself contains a lot of liquid. This means that there will be no problems with the lack of juice secretion under the influence of sugar.

Ingredients

To make watermelon jam for the winter, you will need the following ingredients:

• watermelon pulp - 2 kg;
• sugar -2 kg;
• lemon - 0.5 fruit.

Instead of lemon, you can use 0.5 teaspoon of citric acid. You can also include cinnamon in the watermelon jam made according to this recipe. To give it a pleasant aroma, vanillin is recommended.

Step by step instructions with photo

A step-by-step recipe for watermelon jam with a photo will help you make the preparation for the winter correctly.

1. Cut ripe watermelon, preferably seedless, into small slices. Peel and remove seeds if present. Cut the watermelon pulp into small pieces.

Transfer the watermelon pulp to a saucepan or bowl. Sprinkle with half the sugar. Leave all the ingredients for 3 hours so that the watermelon pulp lets out juice.

After the specified time, drain the juice released from the watermelon pulp, add the remaining sugar to it. Place the container of watermelon juice on the fire and start cooking. Remember to stir the syrup constantly.

When the syrup is boiled down and becomes noticeably thicker, pour it over the watermelon pulp, the juice merged with the bark. Put the dishes with all the ingredients for the future jam on the fire and start cooking. It is enough to boil the contents of the pan for 20 minutes over medium heat. Do not forget to periodically remove the foam that forms on the surface of the jam.

Leave the watermelon jam to cool for a few hours. To protect it from midges, it is better to cover the pan with gauze. But not with a lid, as condensation can collect, which in this case is undesirable. When the watermelon jam is completely cool, put it back on low heat, add lemon juice (you can rub a little zest) or citric acid, cinnamon if desired and bring until tender. This usually takes about an hour.

Spread the hot watermelon jam over sterilized jars and roll up the lids.

Turn the jars of watermelon jam upside down and leave to cool.

A simple recipe for watermelon jam in a slow cooker

The simplest recipe for watermelon jam involves the use of only two ingredients: juicy ripe pulp and sugar. Such a product turns out to be a little sugary, but this only plays into the hands of a sweet tooth.

Ingredients

Watermelon jam, prepared according to a simple recipe, consists of the following ingredients:

• watermelon pulp - 1 kg;
• sugar - 1 kg.

Step by step instructions with photo

The process of making watermelon jam consists of several stages.

1. Wash the watermelon, cut into wedges first. Then cut off the rind, remove the seeds, and chop the pulp into pieces.

Sprinkle the watermelon pulp with sugar and let sit for 2 hours. During this time, the berry will release juice.

Place the watermelon pulp with sugar and juice in a slow cooker, set the "Stew" mode and time for 60 minutes.

Pour hot watermelon jam into sterilized jars and roll up.

To make the watermelon jam thick, similar to jam, before cooking it according to this recipe, you need to add a bag of Quittin. This is a product that contains natural ingredients. It helps to thicken food.

Watermelon Peel Jam Recipe

You don't have to use the pulp to make watermelon jam. In some recipes, watermelon peels are the main component.

Ingredients

The following ingredients are required:

• watermelon peel - 1 kg;
• sugar - 1 kg.

You don't have to use anything else.

Step by step instructions with photo

According to this recipe, watermelon rind jam should be cooked for several days, but the result will meet all expectations.

1. Wash the watermelon thoroughly with soap, pat dry and cut into slices. Then cut off the crusts, remove the green tough rind. Grind the white part of the crusts into cubes.

Sprinkle sugar over the crushed watermelon rind and stir the ingredients. Leave it on for a few hours to form juice.

Place the watermelon rind in the syrup over low heat and bring to a boil. Cook the jam at this stage for 5 minutes. Put out the heat and leave the product. The procedure is repeated the next day.

The last time the jam should be boiled for the last time, then pour it into sterilized jars and roll up the lids.

Video recipes for watermelon jam for the winter

Video recipes for watermelon jam for the winter will help to visualize each action.

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

How to make watermelon jam?

Watermelon jam can be made with pulp and rinds. Both options are similar in techniques: 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 steps, reducing the cooking time from time to time. For taste and better storage, zest and citric acid are added to the dessert.

1. Only ripe berries of late varieties containing sucrose and glucose will make the watermelon pulp jam thick and aromatic.
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 to be 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 number of 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 the watery pulp of the watermelon is not distinguished by a high content of pectin, it thickens poorly, which leads to multi-stage cooking, which will take time.

Ingredients:

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

Preparation

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

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

Ingredients:

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

Preparation

1. Sprinkle the pulp with sugar and leave for 2 hours.
2. Purée, boil for 20 minutes, add 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 cheerfulness, because these melons are rich in natural sugars, and the melon with the "hormone of joy" - serotonin, which helps to recharge with energy and cheer up with each piece of delicacy. In addition, melon contains fiber, the pectin fibers of which give the jam the desired thickness.

Ingredients:

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

Preparation

1. Pour pieces of watermelon and melon with 1 kg of sugar and refrigerate for 2 hours.
2. Boil the syrup from the water, the remaining sugar and lemon juice.
3. Put slices of watermelon and melon in it and cook for 40 minutes.

Apple-watermelon jam does not require thickeners, because garden fruits contain a lot of pectin, which gives the jam the necessary viscosity and thickness, which speeds up the cooking time. Better to use green varieties of apples - they have a lot of natural thickener and sour taste, which can easily dilute the sweetness of watermelon.

Ingredients:

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

Preparation

1. Chop the pulp and apples, mix with sugar and leave for 2 hours.
2. Add lemon juice, place on the stove and cook for 40 minutes.
3. Place in jars and roll up.

The recipe for watermelon jam is useful for culinary experiments. Sugar pulp contrasts favorably with herbs and spices, especially ginger. The latter changed the traditional idea of \u200b\u200ba delicacy, imparting astringency, freshness and piquant pungency to jam, which is unusually suitable for salted cheeses and pastries.

Ingredients:

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

Preparation

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

Watermelon peel jam is a recipe that makes it tasty and easy to dispose of the berry peel. To do this, the crusts are blanched, immersed in syrup, and boiled in three passes, 10 minutes each, at intervals until completely cooled. Due to this, the crusts retain their shape, acquire an excellent taste and amber color, and the syrup itself - thick and golden.

Ingredients:

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

Preparation

1. Peel the dense green rind and cut into wedges.
2. Boil for 5 minutes.
3. Boil the syrup from sugar and water, dip the slices into it and simmer for 10 minutes.
4. Repeat the procedure twice.
5. For the last one, add lemon juice.
6. Arrange the watermelon rind jam in sterile jars.

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

Ingredients:

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

Preparation

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

Watermelon is a win-win preparation. Thanks to orange juice and peel, expressionless peels acquire an amber color and a refreshing citrus aroma, and three-stage cooking and long-term infusion in hot syrup help to better saturate with sugar, thereby retaining its excellent shape.

Ingredients:

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

Preparation

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

Simple watermelon jam is best made in a slow cooker. The latter has the main advantage: it eliminates the need for repeated cooking and copes with jam in just 2 hours. It is necessary to fill the treated crusts with sugar, pour in boiling water and set the "Quenching" mode for 1.5 hours. For more consistency, you can use "Steam cooking".

Ingredients:

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

Preparation

1. Dissolve baking soda in a liter of water and place the sliced \u200b\u200bcrusts for 30 minutes.
2. Rinse, place in a bowl, add sugar and 800 ml of boiling water.
3. Set Extinguish to 1.5 hours.
4. When finished, turn on "Steam Cooking" for 15 minutes.

And the pulp helps to maximize all the properties of the berry. For cooking, you will need an unripe watermelon and a lot of time, since each of the components is cooked separately and combined directly when laid out in jars. Such a blank is easy to store, 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.

Preparation

1. Pour watermelon pulp with water and boil for 5 minutes.
2. Pour the broth into a container, add 1 kg of sugar, zest and boil the syrup.
3. Add the slices of watermelon and cook for 20 minutes. Leave it aside.
4. Sprinkle sugar over the crusts and leave for 12 hours.
5. Add lemon wedges and cook for 20 minutes.
6. After 4 hours, cook for 15 minutes, arrange in jars and cover with watermelon pulp jam.

The jam is called nardek. The recipe for an amber delicacy, similar in consistency to honey, has long traditions that have not changed until now: the pulp is rubbed through a sieve, squeezed, and the juice is boiled to the required thickness without using sugar, which helps to obtain a tasty, healthy and natural product.

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 rinds. 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.

Ready 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 remains of it.

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 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, i.e. the cut If there is a layer of red pulp on it, then it's okay.

Ingredients

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

2. Pour some 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.

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

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 sachets 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 flavor"

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.