Want to surprise your friends while drinking tea? Treat them with watermelon jam. It has a pleasant unusual taste. They will wonder for a long time: what have you made such an unusual delicacy from? Remarkably, many useful macro and micronutrients retain their value even after heat treatment.

One of the main features is the ability to use not only ripe pulp, but also watermelon rinds.

If the jam is made from the crusts, they must be cut, after removing the green outer rind. After the cut pieces of the crusts are soaked for several hours in a soda solution.

This allows you to get rid of nitrates, if any. And they, most likely, are, if the watermelon is purchased, and not grown independently. In addition, the crusts soaked in baking soda in the finished product will have some hardness and crunch, like candied fruits.

For pulp jam, it is recommended to choose later varieties, they have more sucrose and glucose. To cook the jam from the pulp, you must first take the time to remove the seeds. For cooking, it is advisable to choose a larger container - the watermelon mass foams a lot.

Don't dwell on the ingredients suggested in the recipes. You can diversify the jam by adding sprigs of mint, pieces of melon, kiwi, gooseberries and other fruits on hand.

Pulp recipes

The pulp is the most demanded part of the watermelon; it makes delicious and surprisingly beautiful jam. By diversifying the additional components, you can get a treat with different flavors.

With lemon

Lemon will add a pleasant sourness to this sweet treat. For cooking, the following components are required:

• watermelon pulp - 850 grams;
• vanillin - 2 grams;
• sugar - 750 grams;
• lemon is a thing.

Step-by-step procedure:

1. Remove the peels from the watermelon, the white ones are also cut off. Use them to make jam from the crusts. Remove the seeds from the pulp and cut into cubes of the desired size.
2. Place in a container prepared for cooking and cover with sugar. Let stand for 2-3 hours. The berry will let the juice go.
3. Boil the resulting composition and leave to cool completely.
4. After 3-4 hours, wash the lemon, grind it with a blender, add to the watermelon mass, add vanillin, boil for half an hour and put in prepared containers. They must be sterilized and dry.

The cooking time depends on the desired consistency, if a thicker substance is needed, the cooking time can be increased. For a change, you can add lime to the lemon, or even replace it entirely with such a tropical fruit.

With orange

It will not be difficult to make watermelon jam with the addition of orange, and at the end you will get a wonderful delicacy for a winter friendly tea party. Orange will add a pleasant tropical flavor to the jam.

Required components:

• watermelon pulp - 750 grams;
• orange - one;
• sugar - 550 grams.

Cooking scheme:

1. Remove the crusts, remove the bones from the pulp and cut into pieces of any size.
2. Place in a cooked dish, cover with sugar and leave to infuse until the berry releases juice.
3. Wash and dry the orange. Grate the zest, squeeze the juice from the rest. Alternatively, grind the orange with a blender. Basically, the taste of the jam will not change.
4. Add the orange paste to the watermelon.
5. Boil the resulting composition, boil for half an hour.
6. Put the finished mixture in a dry sterilized container and close.

With apple

This jam is a red jam with apple pieces. It is not difficult to make it, especially since the season for collecting watermelons and apples coincides. The result will be great, because the usual apple jam takes on a completely different flavor.

Required components:

• watermelon pulp - 750 grams;
• apples - 850 grams;
• sugar - 750 grams;
• vanillin - 2 grams.

Cooking scheme:

1. Cut off the crust from the pulp and remove the seeds from it. Cut into pieces.
2. Place in cookware prepared for cooking and cover with sugar. Leave for 2-3 hours until the juice separates.
3. Wash the apples, cut into halves, core and cut into wedges or cubes.
4. Boil the watermelon mass, put the apples in the hot mixture and leave for 2-3 hours.
5. After the time has elapsed, boil the mass, boil for half an hour and put in a previously prepared hermetically sealed container. It must be sterilized and dry.

With pectin

If you need to get jam or the so-called confiture, then you should use this recipe.

For cooking you will need:

• watermelon pulp - 650 grams;
• sugar - 330 grams;
• mint - a twig;
• lemon (juice) - 80 milliliters;
• pectin - 2 grams.

Cooking scheme:

1. Trim the peels of the watermelon, leaving the pulp. Cut into wedges and remove seeds. Place the pulp in a blender and beat.
2. Pour into a container for making jam, pour sugar, pour lemon juice and boil for half an hour.
3. 5 minutes before the end of cooking, pour out the pectin, according to the recommendations on the bag, put a sprig of mint (after which you will need to remove it).
4. Pour the prepared mixture into previously sterilized and dry jars, seal it tightly. It will acquire a thick consistency after cooling.

With spices

It is not difficult to prepare such a jam, the main feature is the correctly selected spices. To this list, if desired, you can add cardamom and star anise:

• watermelon pulp - 950 grams;
• sugar - 560 grams;
• lemon juice - 75 milliliters;
• vanillin - 2 grams;
• carnation - 2 inflorescences;
• ginger (grated) - 2-3 grams.

Scheme of actions:

1. Remove the peels from the watermelon, remove the seeds from the pulp. Cut the pulp, place in a prepared container and cover with sugar. Leave for 2-3 hours until the berries let out the juice.
2. Place the spices in a cheesecloth bag.
3. Boil the watermelon mixture, put spices in it and cook for half an hour.
4. After the mass reaches the required consistency, remove the spices and pour the jam into the jars. They must be sterilized and dry. Close tightly.

With gelatin

Jam with gelatin looks like jam or confiture.

Required components:

• gelatin - 5-7 grams;
• pulp - 750 grams;
• sugar - 350 grams;
• water - 50 milliliters.

Scheme of actions:

1. Separate the pulp and remove the seeds from it. Cut into pieces, put in a saucepan and cover with sugar. Leave for 2-3 hours until the juice separates.
2. Soak gelatin in the specified volume of water.
3. Boil the watermelon mass, boil for half an hour, add the swollen gelatin and boil for 2-3 minutes.
4. Put the jam in containers, previously sterilized and dried. Close tightly.

Peel recipes

You can make candied fruits from the peels at home. They look great, very unusual and delicious. By adding some ingredients during the cooking process, you can get a dish with additional flavors.

A simple recipe

The simplest recipe will not take long, and the result will exceed expectations.

Required components:

• peel - 450 grams;
• water - 80 milliliters;
• citric acid - 2 grams;
• sugar - 350 grams;
• soda - 2-3 grams.

Cooking scheme:

1. Remove the green skin from the peel of the watermelon. Cut them into arbitrary pieces and place in a soda solution for 2-3 hours. After rinsing.
2. Boil the syrup from sugar and water. Put the crusts in them, add citric acid and boil for 1-1.5 hours.
3. Arrange in a prepared container and close hermetically. The container must be sterilized and dry.

With soda

This recipe contains soda. But it is not used in the cooking process, but at the preparation stage. The crusts are soaked in a soda solution, this will remove nitrates from them, and they will take on a characteristic crunchy taste in the finished dish.

Required components:

• peel - 950 grams;
• sugar - 650 grams;
• vanilla - 2 grams;
• soda - 5-7 grams;
• water - 110 milliliters.

Scheme of actions:

1. Remove the outer tough green skin from the crusts. If possible, you can leave a little pink flesh. But pure whites are fine too.
2. Cut them into strips or cubes of any size. It all depends on how you want the jam to look. After all, the crusts will retain their integrity.
3. Dissolve the specified amount of soda in water and place the peels in it. They must be completely covered. Leave for 3-4 hours. After the specified time, drain the water and rinse the crusts several times with water; soak again for an hour in clean water.
4. Pour water into a container prepared for cooking, pour sugar and boil the syrup.
5. Drain the water from the crusts by discarding in a colander.
6. Put the crusts in hot syrup, boil and leave for 8-10 hours.
7. Next time, boil the jam, boil for a quarter of an hour and leave again for 8-10 hours.
8. On the third day, add vanilla, boil for an hour. The cooking time depends on the desired consistency. If you want it thicker, you can increase it.
9. Put the finished dish in pre-sterilized jars, seal it tightly.

With orange and lemon

Orange and lemon will add a pleasant tropical flavor and aroma to the jam. You can use not only the zest, but, if desired, and their juice. Required Ingredients:

• peel - 950 grams;
• orange - 350 grams;
• lemon - 250 grams;
• sugar - 750 grams;
• soda - 7-9 grams;
• vanillin - 2 grams;
• water - 110 milliliters.

Cooking scheme:

1. Remove the outer green skin from the crusts. Cut into slices of the desired size and shape.
2. Dissolve the specified amount of soda in water and place in a crust solution. Leave for 3-4 hours. This will get rid of the nitrates. After the crust, rinse and soak in clean water for half an hour. After half an hour, drain the water by throwing the crusts in a colander.
3. Pour the sugar into a container where the jam will be cooked, add water and prepare the syrup.
4. Place the crusts in hot syrup and boil. Leave on for 7-8 hours. Repeat this procedure 2-3 times.
5. In the last step of cooking, wash the oranges and lemons. Using a grater, grate the zest and squeeze the juice out of the remaining fruit. Add all the ingredients to the jam, boil for 1-1.5 hours. The cooking time depends on the desired consistency.
6. Put the finished product in the prepared containers. They must be dry and sterilized. Close hermetically.

How to cook with a multicooker

You can choose any set of ingredients to taste, and cooking in a multicooker will save time.

The homeland of this plant is Africa. Today, watermelon is cultivated in more than a hundred countries around the world. In Russia, this amazing berry begins to ripen at the end of August. It is an annual plant with round or oval greenish fruits with red and juicy flesh.

Useful properties of watermelon and contraindications

Watermelon is a dietary product. Its calorie content does not exceed 30 kcal per 100g. This berry has a significant advantage over other vegetables and fruits in terms of the content of nutrients. The tasty and juicy pulp is the part we usually eat. But do not forget about the peels and seeds, they contain much more vitamins and amino acids, so watermelon jam for the winter will raise immunity and become a real source of health for your family.

Useful properties of watermelon

This product contains many vitamins and minerals that have a positive and even therapeutic effect on the human body:

• A set of vitamins PP, C, B, D and carotene improve the condition of the liver and gallbladder, prevent the formation of stones (the use of watermelon is mandatory for chronic hepatitis);
• Folic acid and iron salts are involved in the processes of blood formation, which helps to fight anemia and anemia;
• Potassium promotes crushing and removal of kidney stones, it is this element that has a diuretic effect;
• The fiber contained in watermelon absorbs and removes toxins from the intestines and adjusts the digestion process;
• The element lycopene, found in watermelon, is a powerful anti-cancer agent;
• Watermelon seed oil, rich in zinc and selenium, normalizes the functioning of the prostate gland and strengthens men's health;
• The amino acids contained in the crusts help the intestinal microflora fight against dysbiosis.

Contraindications for use

Sweet watermelon jam, like a fresh product, contains a large amount of sugars, which is contraindicated for people with diabetes. During the ripening period of these berries, it is better to have with you a device that measures the level of nitrates in the product, for example, the SOEKS 2 Nitrate Tester. Watermelon accumulates pesticides that fertilize plants. Their level often exceeds the norm, which can adversely affect human health and cause severe poisoning.

Preparations for the winter are not limited to pickles and compotes. not very popular just because many do not know how to cook it. The sweet pulp, which we are used to enjoying only in summer, can be a wonderful winter dessert, and the crusts, which are usually thrown away, are a healthy and tasty addition to it.

Watermelon jam for the winter, the recipes for which can be found on our website, is prepared quite simply and quickly. This product tastes amazing on its own and also goes well with other fruits and berries. Today, the most popular is watermelon jam with the addition of melon. The combination of their sweet tastes reminds of a warm summer and a generous autumn.

When ripe watermelons begin to appear in markets and store shelves, it's time to make preparations for the winter. Watermelon jam, the recipe for which is easy to remember, is not limited only to this product. Lemon, orange and even raspberry only diversify and complement the taste of such preservation.

Jam recipes are varied and not limited to pulp. When you have tasted a juicy ripe watermelon, do not rush to throw away the leftovers, they are also healthy and edible.

Before you cook the watermelon rind jam, you need to prepare them. It is quite simple to do this, and the dish comes out very tasty. Cooked in sugar syrup, the crusts become soft and almost translucent, reminiscent of marmalade. This jam is useful for both adults and children.

Outcome:

Watermelon is a source of many nutrients. This berry is tasty and retains its properties not only fresh, but also canned. Jam from the peels and pulp of watermelon will replace the summer product even in winter and will delight family and friends.

There are many different recipes for making ripe watermelon jam. You can cook a delicacy not only from the pulp, but also with the addition of crusts. Jam is appreciated for its useful composition, pronounced aroma and unusual taste. Watermelon jam helps to eliminate toxins and toxins from the body, cleanses the kidneys and liver, maintains tone and improves immunity.

If you want to cook watermelon jam, several features should be taken into account.

Among the nuances of cooking, the following can be distinguished:

1. To avoid burning, you need to constantly stir the berry mass in a saucepan.
2. For cooking, it is better to choose ripe fruits of late varieties. They contain more glucose and sucrose, which allows you to get a thicker consistency.
3. During cooking, the berry mass forms a large amount of foam, therefore, a volumetric container should be used.

Pulp recipes

Most of the recipes involve the use of watermelon pulp. Due to its sweetness and vitamin composition, the finished product receives high taste characteristics and benefits. A delicacy made from pulp takes longer to cook than from rinds, but it has a more pronounced taste.

With lemon

To balance the flavor of the jam, you can add lemon to it for a slightly sour taste.

There is a simple step-by-step recipe for cooking:

• cut the pulp from the peels of the watermelon, mix with chopped lemons and 1/3 sugar, then leave to stand for 2 hours;
• add the rest of the sugar and leave the ingredients in the refrigerator for about 8 hours;
• boil the mixture over low heat until a thick consistency is formed;
• put the finished product in sterilized jars.

With orange

Using an orange will saturate the jam with a light citrus aroma. To make such a jam, you need to mix the pulp of the watermelon with oranges peeled from the peel and film, add sugar to the components and boil for 15 minutes. The boiling procedure must be performed three times.

With apple

If you want to make the treat less sugary, it is recommended to add green apple slices.

Having mixed them with the main ingredient, it remains to boil the mixture over low heat until thickened, stirring regularly and removing the foam from the surface.

With pectin

If you need to make a thicker variety of jam, you should use pectin. First, boil the fruit pulp in sugar syrup, and pour in a pectin-based thickener 15-20 minutes before being cooked.

With spices

The use of spices will help to make the jam taste more varied. Cinnamon, cloves, mint, ginger are combined with watermelon.

You need to cook jam according to the following recipe:

• over low heat, start cooking the berry pulp;
• 10 minutes before the end of cooking, put chopped spices tied in gauze into a saucepan.

With gelatin

The combination of pulp with gelatin allows you to prepare a jelly-like dessert that can be used as a stand-alone dish or as an addition to baked goods.

For cooking, you need to drain the syrup from the partially boiled pulp and mix it with gelatin.

Bring the ingredients to a boil and keep them on a low rut for a minute.

Peel recipes

At home, you can also make jam using only watermelon rinds. There are several recipes using additional ingredients and various spices. Using this method allows you to use the pulp fresh, and prepare a separate dessert from the crusts.

A simple recipe

The easiest recipe contains several steps. For cooking you need:

• peel the crusts from the top layer and cut off the remnants of the pulp;
• leave the ingredient in hot water for 10 minutes, then drain and cool;
• add sugar syrup to the crusts and boil three times for 30 minutes at intervals of 2-3 hours.

With soda

Peel the top skins, cut into cubes and add the baking soda dissolved in a glass of hot water. Soak the watermelon rind for 4 hours, then drain the water. Fill the ingredient with sugar syrup, boil the mixture over low heat for 20 minutes. Leave the mass for 8-10 hours, then repeat the procedure twice with the same interval.

With orange and lemon

To make citrus-flavored peel jam, mix boiled and chopped peels with the pulp of lemons and oranges. Cover the resulting mixture with sugar, add water and boil until thickened, stirring occasionally and removing the foam.

How to cook with a multicooker

Using a multicooker for cooking, you need to follow the recipe step by step. It includes the following actions:

• pour watermelon peels and leave for an hour;
• transfer the ingredients to the multicooker bowl;
• start the extinguishing mode for 20 minutes;
• mix the mass thoroughly so that the sugar does not remain at the bottom;
• continue cooking for another 40 minutes, waiting for a thick consistency to form.

How to make unripe watermelon jam

Even unripe watermelon can be used to make delicious jam. To do this, you need to cut the fruit into pieces, peel them from the peel and seeds. Pour the pulp with water, add 250 g of sugar and boil for 40 minutes. While cooking, prepare syrup from lemon juice, a glass of water and 150 g of sugar. Pour the boiled pulp with hot syrup and continue cooking for half an hour.

To make the jam sweeter, you can gradually add sugar during cooking until the mass thickens.

How much jam is stored

The finished product can be left stored for the winter in the refrigerator or cellar. Subject to these conditions, it is recommended to store the delicacy for no more than a year. P When using pectin, the shelf life is 6-7 months.

Dear hostesses, warm greetings to you!

Now is the hottest watermelon season. Our family loves watermelons, and we eat them almost every day.

And, of course, we have a lot of crusts left from them. Well, do not throw them away? With a good hostess, everything goes into business!

Therefore, today I offer you my cherished recipes for making all sorts of delicacies from watermelon peels.

First of all, this is jam, this is what is easiest to make from the crusts. Well, and other equally tasty and healthy sweets, such as marmalade and candied fruits. Try it!

To make it easier for you to navigate the article and find the recipe you need quickly, use the links in the frame:

Watermelon peels for the winter the easiest recipe

This is a five-minute recipe with provings, during which you can go about your business, and a minimum of ingredients.

It is very simple and does not require long cooking, it preserves vitamins. It is also very, very tasty!

This jam turns out to be thick, viscous, the slices of watermelon in it remain whole, candied and crispy.

And we will cook it without water. This is his secret.

A lot of recipes suggest adding water during the cooking process, which entails a long process of evaporation to the desired thickness, respectively, a long preparation.

But by the way, the watermelon itself is very watery, and this moisture is enough for us. And we will save time and vitamins!

Ingredients

• Watermelon peels - 1 kg
• Sugar - 1 kg

Preparation

First you need to eat a whole watermelon! Eat the crusts until green pulp and do not throw them away, fold them.

If you do not gain the kilogram indicated in the recipe, this is not a big deal.

The main thing is to observe the 1: 1 ratio with sugar.

That is, if you have 800 grams of crusts, then you need the same amount of sugar - 800 grams.

Everything is quite simple, and we don't need anything else.

The crusts need to get rid of the dark green striped skin, cut it off. And cut the green pulp into arbitrary pieces.

It's okay if a little red pulp remains, on the contrary, it will give us more syrup. And even more beauty and taste.

Someone is soaking watermelon pieces in baking soda water to keep them in shape. But, to be honest, these are also unnecessary gestures.

Watermelon pieces will retain their structure anyway due to the fact that the cooking time will be much shorter.

So just sprinkle them with sugar, chat to mix well and leave in a cool place for 4-6 hours.

While they are lying, our crusts will let the juice out. After the specified time, we put them on low heat.

When heated, the release of liquid will occur even more intensively.

Our task is to mix it all well with a wooden spatula so that the sugar dissolves well and does not burn.

A little more and our jam will begin to boil. Increase the fire to medium and cook for only 5 minutes.

Foam will actively form during cooking. It must be removed without fail, so the jam will be remarkably transparent and will be stored longer.

Turn off and let cool at room temperature and leave to infuse for 24 hours.

Then we repeat the whole procedure. Bring to a boil over low heat, cook for 5 minutes and turn off. And again it rests with us for 24 hours.

The third time we boil and put in sterilized jars while it is hot.

Pour to the very brim, seal. Usually 3 boils are enough for the desired condition, do not forget that when the jam cools, it will become even more viscous.

But if suddenly the watermelon is very juicy and gave a lot of water, the number of boils can be increased to obtain the desired viscosity.

Here is such a wonderful amber it turns out, it tastes extraordinary!

Homemade watermelon peel jam with lemon

Another simple recipe. Watermelon rind jam with wonderful lemon sourness!

What is good about this recipe, its proofing is minimal. This means that he prepares even faster.

Ingredients

• Watermelon peel - 1 kg
• Sugar - 900 gr
• Lemon - 1 piece

Preparation

Cut the watermelon pulp without the peel into cubes. They need to be small so that they cook in a short enough time.

Cover them with sugar, mix gently. Leave to infuse for 2-3 hours and let the juice flow.

After this time, the sugar will dissolve, and the syrup will be enough for cooking. When you put all of this on fire, more moisture will be added.

Therefore, we do not need additional water.

But look at the situation, if the watermelon is thin-walled and not juicy at all, you can add a little if it seems that it is not enough.

Bring to a boil over low heat, stirring occasionally. Let it boil for 10 minutes. At this time we remove the foam.

The future jam boiled for 10 minutes - turn it off. Let it stand until it cools completely at room temperature.

This may take several hours, but not a whole day as in the previous recipe.

You will need to repeat the entire procedure two more times. In total, we should get three boils for 10 minutes, and between them the procedures for complete cooling - proofing.

During the last simmer, add the sliced ​​lemon.

Cook for 10 minutes and while hot, immediately lay out in sterile jars. Let's roll it up.

Here is such a fragrant, beautiful jam. To be honest, not all the pan goes into the cans for seaming.

It happens that part of the jam is eaten right in the cooking process!

Or you can put some of it aside to use it right away. It is very tasty! Lemon adds zest to it.

Watermelon Peel Jam with Orange

This is another variation of the crust jam. This time with orange, and a bright citrus flavor!

Ingredients

• Watermelon peels - 1 kg
• Oranges - 2 pieces
• Sugar - 1.2 kg
• Zest of 1 lemon
• Zest of 2 lemons

Preparation

As in the previous recipes, we chop the crust into cubes. And we leave to insist for 4 hours with the company with sugar.

Take the zest of one lemon.

Remove the zest from two oranges in the same way. Be careful not to touch the white flesh, as it tastes bitter and better without it.

In the meantime, the crusts have already started up the juice, and the sugar has melted.

We put them on the stove, bring to a boil, stirring occasionally.

Peel the oranges and cut the slices into pieces. Together with the zest of lemon and oranges, we put them in the jam.

Cook everything together for 10 minutes over medium heat. Turn off and let cool.

Then we repeat again - boil and cool.

We do this 3 times. You can do more if you want thicker.

Pour the ready-made jam into jars and roll up.

Jam from watermelon peels for the winter in a slow cooker

A recipe adapted for a multicooker. Suitable for busy housewives.

While you are minding your own business, your jam will be cooked almost without your participation.

You just need to load everything you need into the bowl!

Ingredients

• Watermelon crusts - 1 kg
• Sugar - 700 gr

Preparation

Cover the watermelon slices with sugar and let them sit for a couple of hours to let the juice flow.

Place the mixture in a multicooker bowl. Turn on the jam mode.

If your multicooker is not Polaris, then the "Put out" or "Cooking" mode may be suitable.

Set the timer for 1 hour. While the jam is cooking, stir it occasionally and remove the froth.

In an hour, our yummy is ready. Well, just a minimum of effort, just one button to press.

Still, this slow cooker is a very convenient thing!

Watermelon peel marmalade

He's so delicious! When you eat, do not swallow your fingers!

What I also like is that it is homemade, without chemicals. Healthy and natural.

Ingredients

• Crust - 1 kg
• Sugar 1 kg
• Water 1 l
• 1/2 tsp citric acid

Preparation

Making marmalade is quite different from making jam.

First of all, we cut the crusts themselves large. In the process of cooking and drying, they will decrease three times.

Therefore, about such large enough pieces, you can safely leave some of the red pulp. The finished marmalade will be pink, very beautiful.

So, we fill a saucepan full of watermelon with plain water. We do not add sugar yet, we will cook for the first time simply in water.

Cook for 15 minutes. Then we drain the water through a colander.

After cooking, the pieces of watermelon should become like this, opaque.

And we send our already boiled crusts to syrup.

In it, our crusts will begin to be sugared and become translucent.

Cook for 15 minutes and turn it off. Let stand for 4 hours. Then bring to a boil again and cook for another 15 minutes.

5 minutes before the end of the last cooking, add half a teaspoon of citric acid.

We discard the contents of the saucepan in a colander and filter. The syrup goes away, but the pieces of watermelon remain.

They are already soft, soaked in sweet syrup.

While they are wet, roll them in sugar.

Then put it on a paper towel. The marmalade needs to dry and cool.

Here is such a funky one. Yummy and kids like it! A good substitute for harmful sweets.

Candied watermelon peels video

A very good recipe! It migrated to my notebook, so I advise you to watch it too.

The candied fruits are awesome!

Here is a selection I have today. Hope you find these recipes helpful!

See you, dear hostesses, we will cook many more goodies together!

Jam can be made from almost anything - from any berries and fruits, vegetables and even pine cones. Watermelon jam can also be attributed to unusual jams, although what is unusual here is a berry, which means that you can also make jam from it. By the way, watermelon jam turns out to be special: red, as if jellied, pieces of watermelon in a beautiful amber syrup. Yes, not every housewife can boast of such yummy food, although ... why not, because the recipe is simple, and watermelons are inexpensive in the fall. So, I'm telling you the recipe for watermelon jam.

Ingredients:

• 2 kg. watermelon pulp
• 2 kg. Sahara
• 1/2 lemon or 1/2 tsp citric acid
• cinnamon (optional)

• We take a ripe watermelon for jam, but not overripe, the variety can be red or pink. The ideal option is a seedless watermelon, there are varieties that have very few seeds, and those that are available are small and thin, like cucumber. But you can cook jam from ordinary watermelon, a little more work, but the main thing is the result.
• Wash the watermelon well, wipe it off. We cut into plates or slices - as it is more convenient for anyone. Cut off the peel. Cut the watermelon pulp into pieces.

• Choosing watermelon seeds. If the seedless watermelon variety, then, of course, we immediately proceed to the next point.
• Put the watermelon pulp in a clean enamel bowl or saucepan. It is better to use a bowl, as in a wide container, the process of evaporation of the juice is much faster.

• Sprinkle sugar over the watermelon. All sugar can be skipped, just half (1 kg).

• Leave the watermelon sprinkled with sugar for 2-3 hours so that the berry releases its juice.
• After the specified time, drain the watermelon juice.

• The amount of juice depends on the variety and ripeness of the watermelon. Usually unripe watermelon is more watery. Ripe watermelon contains less moisture, but watermelon juice is sweeter and more fragrant. Jam from a ripe watermelon is cooked faster than from an unripe one.
• Add the second kilogram of sugar to the watermelon juice and put it on the fire. While stirring, cook the watermelon syrup.

• Pour watermelon with hot syrup. We put the vessel with the future jam on the fire. At the same time, the watermelon lets out even more juice. Cook watermelon jam for 15-20 minutes over medium heat. We collect the risen foam.

• Leave the bowl with jam until it cools completely (you can leave it overnight). To prevent midges and other animals from getting into the jam, we tie the bowl with clean gauze. Covering with a lid is not advisable, as condensation collects under the lid, and we need the water to evaporate and not collect.
• Put a bowl of jam on the fire, add citric acid and a cinnamon stick. You can replace ½ tsp. ground cinnamon. Do not worry, the cinnamon grains will not be felt, after cooking they will all settle to the bottom.
• Stirring occasionally, cook the jam over low heat until tender. The approximate time is an hour and a half for a ripe watermelon, for a not very ripe watermelon, the jam time is longer.

• When the watermelon pieces look like marmalade, and the syrup thickens and acquires a beautiful caramel color, we make a test of the jam for readiness. Drop a drop of syrup onto a chilled plate. If the droplet does not spread, then the jam is ready.
• Fill sterile jars with hot, almost boiling watermelon jam. We close it with sterile metal lids. We turn the jars with the lids down, and so we leave to cool.

• From this amount of products, a little less than two liters of watermelon jam is obtained.