Watermelon jam. Homemade watermelon jam recipe. Watermelon pulp jam for the winter

The fresh aroma of watermelon pulp is known to everyone, so every year everyone is looking forward to the onset of its ripening season. At the same time, not every watermelon lover knows how to make jam from watermelon for the winter. There are two main methods for preparing 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 watermelon rinds, which turn into sweet candied fruits or candied slices during the cooking process.

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

classic winter watermelon jam- simple recipe with lemon juice

To prepare a classic thick jam, you need the pulp of a watermelon. Cooked sweet delicacy can be served as a dessert or used as a filling for pies and cookies. It is recommended to use the ingredients in the exact proportion:

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

Step by step preparation:

1. Wash the watermelon, peel the hard dark green rind, and remove the pits. The pulp is cut into arbitrary slices and covered with ½ part of granulated sugar. The resulting raw material is 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 watermelon pieces and boiled all together for 5 minutes after the mixture boils. Then the container is removed from the fire and left overnight. This procedure is carried out so that the veins found in the watermelon pulp soften.
4. When the sweet treat has cooled down, add lemon juice or acid and vanillin, then boiled to the desired consistency and rolled into sterilized jars.

Watch the video! Watermelon pulp jam

With spices and liquor

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

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

Sequential cooking recipe:

1. Wash the watermelon, remove the peel and seeds, cut the flesh into slices, cover them with sugar and leave for 1 hour.
2. After that, put on fire and as the mixture boils, the watermelon is boiled in own juice 15 minutes. The syrup is boiled further, and the pieces of pulp are taken out. The jam is boiled down to 1/3 of the total mass taken initially.
3. 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 pour in the liquor. The workpiece is boiled on fire for another 10 minutes, after which spices are taken out of it and canned in pre-prepared sterilized jars.

Marmalade from watermelon peels

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

For one serving of goodies you need to take:

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

Recipe

1. Watermelon rinds should be peeled of the green, thick skin and red flesh, then cut into small pieces.

Advice! For beautiful cutting, you can use a curly knife.

1. In a pre-prepared solution, 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 thick-walled saucepan and covered with ½ part of the granulated sugar prescribed in the recipe, then water is added to cover the raw materials a little. All that is contained in the pan should be boiled for 15 minutes after boiling, removed from heat and kept crusts in syrup for another 12 hours.
3. Boil and incubate the pieces in 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 onto a sieve and wait for the syrup to drain. After the pieces have dried, they should be rolled in sugar.

Advice! Watermelon slices perfectly absorb tastes, aromas, colors, therefore, flavors added during the boiling process (vanilla, cinnamon, cardamom, orange peel, etc.) food colorings, will help to make a sweet delicacy even more unusual.

Watch the video! Marmalade from watermelon rinds recipe

With pectin for the winter

The vegetable thickener pectin turns a berry or fruit preparation into jam or marmalade, making it viscous and dense. As part of the watermelon, this component is absent, so it is recommended to add it separately during the cooking process. About, how to make jam with the addition of pectin, you can find out more.

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

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

Step by step cooking recipe:

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

Watch the video! Jam - watermelon pulp confiture with agar-agar

Easy jam recipe watermelon with orange

Orange is often an additional ingredient in berry or fruit jams. It is used, most often, together 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 will need the following ingredients:

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

Step by step recipe:

1. The pulp of watermelon, pitted, cut into pieces, put in one container. Finely chopped orange along with the peel is added to it.

Healthy! Boiled in sweet syrup, the peel will resemble candied fruit.

1. The mixture is covered with sugar and left to infuse 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 boil 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! Watermelon rind jam with orange and lemon

In a slow cooker

The slow cooker will help the hostess to cook delicious jam from a watermelon in just a couple of hours. The resulting blank will have a liquid consistency, it should be stored for no more than a couple of 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 pulp of watermelon, cut into pieces, put in a slow cooker and covered with sugar. The mass is left for 2 hours so that the juice stands out.
2. The delicacy should be cooked for 1 hour using the "Extinguishing" mode. 5-10 minutes before the end of cooking, add citric acid.
3. The finished mass is transferred to pre-prepared sterilized jars and rolled up with lids, placed upside down until completely cooled.

Watch the video! Watermelon peel jam in a slow cooker

Jam from watermelon rinds

Very often, the purchase of a thick-skinned watermelon in a store becomes a cause for disappointment. However, you should not be upset, as you can make very tasty jam from the peels.

You will need the following ingredients:

• watermelon peels 1 kg;
• granulated sugar 1 kg;
• citric acid 7 gr;
• water 0.5 l.

1. Prepare watermelon rinds. Pre-cutting the green peel and pulp. The white peel is cut into cubes and washed in running water.
2. Bring 2 liters of water to a boil and add 4 grams 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 thrown into a colander.
3. The syrup is made from water and granulated sugar. In it, while it is hot, they shift the crusts and leave the composition 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 boiled again on 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 the recipe for making watermelon jam to her taste, but she should not forget about the ingredients that perfectly complement any delicacy from this melon culture, in particular citric acid or lemon juice. These components will not only add a pleasant sourness to the sweet treat, but will also act as a natural preservative.

Watch the video! Aromatic jam from watermelon peels

In contact with

Watermelon is a favorite treat for many. Most berry lovers look forward to the season to enjoy the taste. The fresh and juicy flesh of a watermelon cannot be compared with anything else. You can enjoy berries all year round- enough to make jam. There are many ways to make watermelon jam. You can make it from the pulp or from the peels.

Put the mass on the fire and boil after boiling for half an hour, let it stand for a couple of hours and boil again. You need to make 3 passes. Before boiling the watermelon for the last time, grind it through a sieve or chop it with a blender, add lemon juice and vanilla. To make the jam thicker, you can pour a bag of pectin.

sugar free watermelon jam recipe

This delicacy is called "watermelon honey". It will be an addition to pastries and milk porridges.

All you need is a large ripe watermelon. Cut it in half, remove the pulp and divide it with a knife into small pieces. Put them in a suitable dish and place on a small fire. While stirring, wait until the mass is reduced by half or three times. Remove from stove and let watermelon gruel cool.

Grind the watermelon gruel through a sieve so that only the bones remain in it. Place the liquid substance in a container, put on fire and, stirring, boil several times. You should have a thick mass of dark amber color.

Pour hot jam into jars and close with lids. Store in a cool place.

Watermelon jam with lemon

• lemon;
• watermelon pulp - 400 gr.;
• 1.25 cups of water;
• sugar - 400 gr.

Remove and dice the watermelon flesh, removing the seeds. Place in a suitable dish, add 0.25 tbsp. water and boil until softened for half an hour.

Scrape the zest from the lemon and squeeze out the juice. From lemon juice, 250 gr. sugar and the remaining water, prepare the syrup.

Pour the remaining sugar to the watermelon, when it dissolves, add the zest and syrup. Cook the mass, remembering to stir regularly, until it thickens - about 40 minutes.

Pack the finished jam in jars.

Watermelon jam with mint

If you like unusual spicy flavors, you can try making watermelon jam for the winter according to the following recipe.

• 4 cups chopped watermelon pulp;
• 2 tbsp. lemon juice and zest;
• 1/3 glass of wine;
• 1/2 cup chopped fresh mint;
• 1 tbsp a spoonful of ginger;
• 0.5 tsp black pepper;
• 1.5 cups of sugar.

Place mint, lemon zest, sugar in a blender bowl and beat everything. Using a blender, mix the pepper and watermelon pulp. Place the crushed ingredients in a container and cook the mass until it is halved: to speed up the process, drain the juice from the watermelon mass after grinding. Add wine, ginger and lemon juice. After boiling, boil the mixture for 6-8 minutes so that it becomes darker and thicker. Place the finished jam in jars and seal with lids.

Watermelon Peel Recipes

Many people throw away watermelon peels, not seeing the value in them. But from this useless product you can make a wonderful delicacy.

Watermelon rind jam

• lemon, you can also orange;
• 1.2 kg. granulated sugar;
• 1 kg of watermelon peels;
• vanillin;
• 3 art. water.

Peel off the white skin of the watermelon. Get rid of the thick skin and pink flesh. With a curly or regular knife, cut the peel into elongated pieces of small size. Pierce each piece with a fork, send them for at least 4 hours in a soda solution - 1 liter. water 1 tsp soda. This is necessary so that the slices do not lose their shape after cooking. Rinse the peel, cover with water, leave for 30 minutes, rinse again, pour over and leave to soak for half an hour.

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

Watermelon pulp jam for the winter with pectin

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

Ingredients

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

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

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

How to make watermelon jam

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

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

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

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

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

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

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

A selection of recipes from the editors

Watermelon jam, the easiest recipe

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

What you need:

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

How to cook:

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

Jam from the pulp of watermelon with citrus fruits

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

Ingredients:

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

How to cook:

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

Thick jam from watermelon pulp with spices

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

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

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

Ingredients:

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

How to cook:

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

Assorted jam from the pulp of watermelon and melon with apples

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

Ingredients:

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

How to cook:

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

Little tricks:

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

- be sure to remove the foam;

- for those who want it 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 to the desired consistency.

What else is added to watermelon jam?

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

- nuts, seeds, seeds;

- light rum and fruit liqueurs;

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

Have fun experimenting!

Watermelon jam is very tender and crazy delicious dessert with which you can always please your household - you just have to stock up on a few watermelons and some other ingredients that are included in this sweet preparation.

For those who are not yet familiar with, I would like to say that it can be cooked both from the pulp itself and from the peels - in both cases you can get a true delicacy. So, let's look at watermelon and jam from its peels.

Watermelon jam

• watermelon pulp - 2 kg;
• granulated sugar - 8 glasses;
• 4 glasses of water;
• freshly squeezed lemon juice - from two fruits;
• vanillin for a pleasant aroma.

To make jam, you need to make the initial processing of watermelon. This is not difficult, but rather tedious, because it involves obtaining pure watermelon pulp by separating it from the seeds and peels. And, if cutting off the crusts is not difficult, then in order to get the bones, you will need to work hard and spend a lot of time.

However, when you have done everything, you need to cut the prepared watermelon pulp into small pieces, and after that, filling them with the amount of water allotted in the list of ingredients, start cooking over high heat. As soon as you notice the process of boiling, wait about 5 more minutes and remove the mass from the stove. Watermelon slices must be removed from the syrup formed during the cooking process and placed in ice water (namely ice water). After that, the dessert preparation process will have to be suspended for a short time - for about 8 hours.

After the allotted time has passed, remove the watermelon from cold water and pour over the hot syrup that you got when cooking. During the afternoon, let the mass infuse and soak with juices. After that, the juice is drained again and two glasses of sugar and vanillin are added to it. In this composition, the syrup needs to be boiled for a while, and then watermelon is laid in it. Now your task is to cook the mass until it becomes transparent.

Remove the jam from the stove, cool and you can enjoy its divine taste!

Watermelon jam is the most waste-free production (unless, of course, discarded bones are taken into account), since even from berry peels you can cook an equally delicious dessert - watermelon peel jam.

Watermelon peel jam

For cooking you will need:

• watermelon peels - 2 kg;
• granulated sugar - 3 kg;
• water - 1 liter;
• lemon juice (it is better to choose individually, to taste)

Watermelon peel jam is relatively easy to prepare, but at the same time very long.

First you need to prepare the main ingredient - watermelon peels. To do this, they are processed - it is necessary to cut off the green skin - it will not be needed. The remaining pieces should be cut into medium slices and, the bay should be boiled over high heat for five minutes. After this time, the crusts are removed from the stove and lean back on a sieve. They need to be cooled and only after that continue cooking jam.

Pour hot water, in which crusts, sugar were boiled and, putting it on the fire to boil, start stirring - so until the sugar dissolves and syrup forms. Only then add lemons.

Put the watermelon peels that have cooled by that time into syrup and continue to cook in this composition for half an hour. After this time, the mass is removed from the stove and infused for several hours. Practice shows that this takes about three hours. After that, you will again have to boil the mass with watermelon peels for twenty minutes and, having removed from the heat, insist for two hours. If necessary, you will need to cook again, but only on low heat. In the end, you should achieve such a result that the crusts become completely white.

When you cool the mass removed from the stove - the jam is ready!

In addition to these two desserts, you can cook other watermelon dishes, but that's a completely different story ...

Kavun is a favorite delicacy for many. Most admirers of this berry are looking forward to the season to enjoy its amazing taste. Fresh watermelons cannot be compared with anything else, their unimaginably sweet juicy pulp can give a lot of pleasure. But you can enjoy this berry not only in summer and autumn, but all year round, just make jam from it. There are many ways to make watermelon jam, and you can make it both from the pulp and from the peels. Consider some interesting recipes.

• When cooking jam, always stir it to prevent burning, by the way, this is best done with a wooden spoon or spatula.
• To make jam, especially from the pulp, try to choose only ripe berries of late varieties, such watermelons feed more sucrose and glucose, which, when cooked, will allow the mass to become denser. In addition, they have fewer bones.
• For cooking jam from the pulp of watermelon, choose a larger container, because during the cooking process, the watermelon mass will foam a lot.
• Watermelon jam will come out much more attractive if the watermelon peels are cut not with an ordinary, but with a curly knife.
• If you want the watermelon rind jam to come out light and the watermelon pieces translucent, use only the white part. In order for the jam to acquire a more interesting white-pink color, it is recommended to grab white crusts with the remains of pink pulp for its preparation.
• Pulp jam takes longer to cook than from crusts, but on the other hand, the taste of watermelon is felt much better in it.

From watermelon pulp, you can easily cook a wonderful fragrant jam, the taste of which you can enjoy until the next watermelon season. We present you several ways to make it.

• 1 kg. watermelon pulp;
• vanillin;
• 1 kg. Sahara;
• lemon;
• if you want to get thick jam, you will also need a bag of pectin.

Remove the rinds from the watermelon, including the white ones. Remove the remaining pulp from the seeds and cut into cubes. Place them in a container, cover with sugar and leave for an hour or two, so that the juice stands out from the berries.

Put the resulting mass on fire and boil after boiling for about half an hour, then let it stand for a couple of hours and boil again. In total, you need to make three such calls. Before you cook the watermelon for the last time, grind it through a sieve or chop it with a blender, add lemon juice and vanillin to it. In order for the jam to come out thicker, you can pour a bag of pectin into it.

Watermelon Jam - Sugar Free Recipe

Surprisingly, however, jam can be prepared without sugar. This delicacy is often called "watermelon honey". It will be a great addition to pastries, milk porridges and many other dishes.

To make this jam, you only need a large ripe watermelon. Cut it in half, remove the pulp and divide it with a knife into small pieces. Place them in a suitable dish and place on a small flame. While stirring, wait until the mass is reduced by half or three times. Remove from the stove and let the watermelon gruel cool completely (you can leave it overnight if you wish).

Grind the watermelon gruel through a sieve so that only the bones remain in it. Place the resulting liquid substance in a container, put on a flame and, stirring as often as possible, boil several times. As a result, you should get a rather thick mass of dark amber color.

While still hot, distribute the jam into jars and close them tightly with lids. It is better to store such a delicacy in a cool place.

Watermelon jam with lemon

• lemon;
• watermelon pulp - 400 gr.;
• 1.25 cups of water;
• sugar - 400 gr.

Remove and then cut the watermelon pulp into cubes (you must first remove the seeds from it). Place it in a suitable bowl, add 0.25 tbsp. water and boil until softened (this should take you about half an hour).

Meanwhile, scrape the zest from the lemon and squeeze out the juice. From lemon juice, 250 grams of sugar and the remaining water, prepare a syrup.

Pour the remaining sugar to the watermelon, when it is completely dissolved, add the zest and syrup. Cook the mass, remembering to stir regularly, until it thickens (about 40 minutes).

Pack the finished jam in jars.

Watermelon jam with mint

If you like unusual spicy tastes, you can try making watermelon jam for the winter according to the following recipe.

• four cups of chopped watermelon pulp;
• a couple of tablespoons of lemon juice and zest;
• a third of a glass of wine (dry white);
• half a glass of chopped fresh mint;
• a tablespoon of ginger;
• half a teaspoon of black pepper;
• one and a half cups of sugar.

Place mint, lemon zest, sugar in a blender bowl and beat well. Next, using the same blender, mix the pepper and watermelon pulp. Place the crushed ingredients in a suitable container and cook the resulting mass until it is reduced by half (to speed up this process, after grinding, you can drain the juice from the watermelon mass). Then add wine, ginger and lemon juice. After boiling, boil the mixture for about 6-8 minutes (it should become darker and thicker, after cooling the mass will thicken even more). Place the finished jam in jars, which are corked with lids.

Most people simply throw away watermelon peels, not seeing any value in them. But from this seemingly useless product, you can simply make a wonderful delicacy.

Watermelon rind jam

• lemon, you can also orange;
• 1.2 kg. granulated sugar;
• kilogram of watermelon peels;
• vanillin;
• 3 art. water.

Separate only the white peel from the watermelon, you need to completely get rid of the dense peel and pink pulp. Then cut the peel into elongated pieces with a figured or ordinary knife. Their size is better to make small. Pierce each piece with a fork, and then send them for at least four hours in a soda solution (1 tsp of soda per liter of water). This is necessary so that the slices do not lose their shape after cooking. Next, rinse the peel, fill with water, leave for thirty minutes, then rinse again, pour and leave to soak for half an hour.

Prepare a syrup from water and six hundred grams of sugar, dip the crusts into it, boil them, and then boil for twenty minutes over low heat. Set the mass aside and let it brew for at least 8 hours. Then boil it again, add the rest of the sugar, boil for about half an hour and leave it to infuse again for the same time.

The third time, the crusts need to be boiled until translucent, they should be easily bitten off and slightly crunchy. If there is not enough juice during cooking, add a glass of boiling water. Shortly before the end of the preparation of the crusts, remove the zest from the selected citrus, place it in a gauze or paper bag and dip it into the jam (that way you do not have to catch the zest later). Also add vanilla and lemon juice to it.

Pour the jam into pre-sterilized jars, and then close with hot screw caps.

Watermelon jam with lime

To make watermelon peel jam more interesting and unusual, the main component can be supplemented with other ingredients. A good combination is formed by watermelon peels and lime.

• peels from one medium watermelon (preferably thin-skinned);
• 3 limes;
• 1.3 kg. granulated sugar.

From the watermelon peel, remove all the inner red and outer green part. Weigh the white crusts - you should get 1 kg. (that's how much you need to make jam). Cut them into cubes no more than one and a half centimeters and put them in a bowl.

Wash the limes well with a brush, cut each in half, then cut the halves across into thin slices. Now mix them with crusts, add sugar, mix and leave for a couple of hours. Then place the container for ten hours in the refrigerator.

Remove the mixture from the refrigerator, wait until it warms up to room temperature, then place it in a cooking container. Put the container on the maximum flame, when the slices boil, reduce it to a minimum, collect the foam and boil for 25 minutes. Set aside the mass, stand for 3 hours, boil again, boil for a quarter of an hour.

Distribute the jam into pre-sterilized jars, and then close.

Watermelon peel jam with apples

• one and a half kilograms of sugar;
• vanillin;
• kilogram of watermelon peels;
• half a kilogram of apples;
• half a liter of water;
• citric acid.

Cut the kavun into several parts, peel the green peel from its slices and cut out the pulp. Cut the remaining white crusts into small sticks or cubes, dip for five minutes in hot water, then remove and cool. While the rinds are cooling, prepare the syrup. To do this, combine water with sugar and boil. Place the rinds into the syrup and cook until they become translucent. Leave the resulting mass for 8-10 hours.

Cut apples into slices and combine with peels. Boil the mass for about half an hour, leave for three hours, then boil again. In total, this procedure must be repeated three times. During the last cooking, put vanillin and citric acid in the jam.

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