The bright color and large size of the berries, the sugar content of the juicy pulp and grandmother’s secrets of sweets from the rinds - all this makes the hero of our article very popular. At the same time, watermelon jam is not as famous as desserts made from other berries, recipes for which with colorful photos fill the culinary sections.
Today we invite you to pay attention to three ideas for a delicious accompaniment to tea, and at the same time take a break from the routine perception of watermelon possibilities.
Almost everyone knows about jam made from watermelon rinds for the winter. Much fewer housewives make marmalade from the solid parts of watermelon jam (marmalade is made by removing the rinds from the jam and rolling them in sugar/powdered sugar). And very few housewives pay due attention to recipes for jam made from watermelon pulp.
But in vain! Jams made from watermelon pulp are a very profitable application of our efforts in the kitchen! Even a novice cook can easily figure out how to make it. And as a result, according to any of the recipes, you will get a very sweet, tender and aromatic dish, which is also perfectly stored in the form of canned preparations - until the next season!
If you don’t yet know how to make the mentioned jam from the crusts, we invite you to read our article:
- Cherry leaves and fresh mint leaves: cut and add 5-10 minutes before the end of cooking;
- Honey: add slightly warm (!) jam to the prepared one;
- Spices: add 3-5 minutes before removing from heat. Universal ingredients are ginger, cinnamon, vanillin, cloves.
Read more about spices here:
Serve watermelon jam beautifully! The recipe you choose deserves an exquisite tea party with family and friends, a memory of which you will want to take a photo.
At the same time, it is not at all necessary to complicate the evening by preparing a cake or cupcake. Just take out the preparation and spread the jam on fresh bread, pour over the whipped cottage cheese, make a topping on yogurt or fruit salad, serving it in wide glasses with a thin stem.
Or fish out your grandmother’s crystal vase from the far corner of the closet and place it in the center of the table. All participants will be able to get plenty of sweet food from it. We wish you warm meetings and successful recipes for friendly gatherings!
What kind of jam did we not make when we lived in Uzbekistan? And from berries, and from fruits, and even from vegetables. Yes, yes, don’t be surprised, they made it from tomatoes, zucchini and eggplant. And of course, melons and melons were not ignored. It was prepared from melon and watermelon.
Melon was used when they bought it not too sweet. No one wanted to eat such a melon, and this is not surprising in a land where the most delicious vegetables and fruits in the world are. And it was also a pity to throw it away. And then such a melon was used for harvesting, or it was dried.
And they cooked from watermelon when they bought thick-skinned watermelon. Then they cut off the thick crusts from it and did not throw them away. I had to cook it, and for good reason – it turned out very tasty.
Now the watermelon season is in full swing. And most likely, many people come across watermelons with thick rinds. So why throw them away? Why waste it? Let's cook. There will be something to drink tea with on long winter evenings. How delicious 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. What does it come from, white watermelon rinds and sugar... and the color turns out simply amazing!
I suggest you buy a watermelon as soon as possible and prepare this delicacy for everyone! Well, at least a few jars.
We will need:
- watermelon rinds from one watermelon
- sugar at the rate of 1 kg of sugar per 1 kg of peeled rinds
Preparation:
1. Before you cut the watermelon, wash it thoroughly with warm water and soap. Then let the water drain. and cut as you usually cut. Cut off the peels. 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 rinds, 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. Some people prefer large pieces, others smaller ones. I cut the peels approximately 2x2 cm in size. When all the peels are cut and cut, they need to be weighed. We need this in order to know how much sugar to add.
For 1 kg of peeled watermelon rinds 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 any less tasty. But try to add sugar in this case rather than not add it.
3. Pour sugar over the chopped pieces, shake the bowl slightly from side to side so that the crusts mix with the sugar. This way they will release the juice faster. Place them in a cool place so that the crusts release juice and the sugar begins to dissolve.
Some people add water, or make syrup from sugar and water. I think this is unnecessary. Watermelon is 90 percent water. So why do we need to add it further? In addition, I personally prefer the finished product, which contains more solid components than liquid. Watermelon rinds will already release quite a lot of juice, and this will result in a lot of syrup.
In addition, without adding water, the jam will be thicker and more viscous. And with water - liquid. Yes, and it will take longer to cook. Therefore, decide for yourself whether you need to add water. But I’ll say right away that I wouldn’t recommend it.
4. Let the crusts with sugar sit for four hours. During this time, they will already release enough juice to start cooking.
5. Gently mix the contents. When stirring during the entire cooking process, try not to damage the crusts. The jam will be beautiful when they remain whole.
6. Place on low heat until the sugar gradually dissolves. If the fire is high, the sugar may burn. Don’t forget to gently stir the chopped pieces from time to time.
7. When the syrup begins to boil, and this will happen when all the sugar has dissolved, the heat can be increased to medium. Foam will begin to appear; it must be removed carefully.
The foam should be skimmed off when preparing any jam. If left, it may ferment during storage. And all our efforts will be in vain.
8. Once the syrup boils over the entire surface, allow it to simmer for only 5 minutes. Then turn it off immediately. Let cool at room temperature. Once it cools down, cover it with a towel to prevent dust and insects from getting into it. Flies and midges immediately sense where the food is tasty.
It will remain there until the next day. To prevent the towel from falling into the bowl with the contents, you can first cover it with an oven rack, and only then cover it with a towel.
9. The next day, that is, after 24 hours, we repeat the procedure. That is, bring it to a boil again, skimming off the foam, and cook for 5 minutes. Don't forget to mix the contents. We make sure nothing burns. Sugar, it’s so... sticky, you can hardly notice it, it’s already trying to stick somewhere.
We remove the basin with its contents again for 24 hours.
10. In the evening of this day, wash the jars and lids. We sterilize them. You can see how to do this in the recipe. Turn the jars over so that all the water drains out.
11. On the third day, cook again for another 5 minutes. This time it's ready. The contents should become thick and viscous.
If the liquid component has not become viscous, then the jam must be cooled and allowed to boil again for 5-10 minutes; there is no need to wait 24 hours. Sometimes heating three times is not enough; after all, do not forget that watermelon consists of 90 percent water. Therefore, we need to achieve the desired state of ductility, sometimes 3 times is enough, and sometimes 5.
12. When we have achieved this state, immediately place the tasty delicacy in sterilized jars, right under the neck, right under the neck and screw the lids on.
13. Store it in a cool place. It is not necessary to store in the refrigerator.
For flavor during cooking, you can optionally add 4-5 sprigs of cloves. Or add citrus fruits - oranges or lemons. Or both together. And if there is a vanilla pod, then just put it in the basin. It will fill all its contents with a simply divine aroma.
Watermelon rind jam with lemon or orange
We will need:
- watermelon rinds - 1 kg
- sugar -1.2 kg
- orange - 2 pcs
- lemon - 1 pc.
Preparation:
This cooking method completely repeats the first one, described in great detail. Therefore, I will not dwell on the details, but will only describe the main points.
1. Peel the watermelon rinds and cut them.
2. Add sugar. Leave to release the juice in a cool place for 3-4 hours.
4. Grate the lemon zest on a fine grater, or cut it off using 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, it will taste bitter.
6. When the crusts have released 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, separate them into slices and cut each bottom into halves.
8. Add chopped oranges, zest from them and lemon, and also squeeze the juice from the lemon directly into a bowl with peels and sugar.
9. Bring to a boil and cook for 5 minutes.
10. The next day cook for another 5 minutes, and the next day for another 5 minutes.
11. If the syrup has not thickened, then next time we prepare it immediately after it has cooled, maybe until it’s ready. And the cooking time can be increased to 10 minutes.
12. Place the finished treat into sterilized jars and screw on the lids.
13. Store in a cool place.
Jam with the addition of citrus fruits is slightly sour and has a very tasty aroma. Every piece of watermelon rind is soaked in citrus juice and becomes very tasty.
Usually, I always prepare this delicacy with watermelon rinds in this way. It is the most delicious, in my opinion. We cooked according to the first option when we lived in Uzbekistan. There were no oranges or lemons there in the summer. And in general it was a luxury.
In a very simple way, you can prepare a delicious delicacy in a slow cooker.
Watermelon rind jam in a slow cooker
We will need:
- watermelon rinds - 0.5 kg
- sugar -0.5 kg
- water -0.5 l
Preparation:
1. Peel and cut the watermelon rinds into cubes of the desired size.
2. Place them in the multicooker bowl.
3. Boil water and pour it over the crusts, add 300 grams of sugar.
4. Set the “Stew” mode and let the contents cook for 1.5 hours. After an hour, add the remaining sugar.
5. When the time is up, we need to check what we have prepared. If the syrup is not thick enough, you can set the “Steam” mode. We maintain this mode for 15 minutes.
6. Place hot in sterilized jars.
In this recipe you can also add orange or lemon, or both. Or just zest or sprigs of cloves.
You can make jam without water. Here is another video recipe on how to do this.
There is another way to prepare watermelon delicacy without adding water. For this recipe, you will need to purchase pectin powder at the store. In this case, cook it in the “Soup” mode until done, just with the addition of pectin. You can read how to use it on the packaging. To thicken the jam, we also turn on the “Steam” mode for the last 15 minutes.
Features of making jam from watermelon rinds
- Sometimes people are afraid to make jam from watermelon rinds because they allegedly contain nitrates. Let's figure this out together.
In fact, nitrates accumulate in the peel. But we just throw away this very green peel, and make 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 prepare it in the midst, or at the end of the watermelon season. By this time, there is no longer a 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 filled with cold water and placed in the refrigerator 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 may vary. It all depends on taste preferences. Add from 600 g to 1.5 kg of sugar per 1 kg of crusts. Some people like it very sweet, some less sweet. I consider the proportion of 1 kg of watermelon rinds per 1 kg of sugar to be the most optimal.
- This watermelon delicacy is also prepared in different ways. The method I suggest is also used, but it is prepared three times for 5 minutes each during one day.
- They cook it for 20 minutes, for example, for 2 days. Every housewife who cooks always has her own recipe.
I like to cook “five-minute meals” at 24-hour intervals. So that the berries or fruits have time to be saturated with sugar syrup until the very middle. This is what allows us 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 take my time and cook at 24 hour intervals. We have already prepared both , and .
In this article, I tried to show you the simplest ways to make jam from watermelon rinds. I hope that you can easily choose the most suitable one for yourself. And you will get a tasty and aromatic delicacy that will delight you during the long winter, remembering the warm summer.
Bon appetit!
Watermelons can be eaten not only in summer! The wonderful berry can be harvested for future use. Salted and pickled watermelons are very tasty. If you want something sweet, you can make jam.
There will be no indifferent sweet tooth!
Watermelon jam for the winter - general principles of preparation
Jam can be made from pure watermelon pulp or from the peels. Both options are very tasty and interesting, and if illiquid parts are used, it also turns out very cheap. According to the standard scheme, sugar is added at a ratio of 1:1, but since watermelons are sweet, sometimes the amount of sand is reduced.
Cooking methods:
One-time. The product is covered with sugar, infused to release the juice, then boiled to the desired consistency.
Triple. Watermelons are boiled in syrup for several minutes, then completely cooled several times.
With boiling syrup. This method allows you to get a thick jam that resembles honey.
In addition to the main ingredients, lemon juice or acid can be added to the jam. They prevent the treat from becoming sugary and also provide flavor. Zest, cloves, and cinnamon are often added, and sometimes watermelon is combined with other fruits or berries.
The finished jam can simply be put into dry jars, closed with tight lids, and put in 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, there is something left of it.
Ordinary jam made from watermelon pulp
The recipe is simple, but very tasty and aromatic jam made from watermelon pulp. In addition to sugar and the main ingredient, you will also need lemon juice. You can dilute 0.3 tsp instead. acids.
Ingredients
1 kg of watermelon pulp;
900 g sugar;
0.3 lemons.
Preparation
1. It is advisable not to use overripe watermelons for jam. We select the elastic pulp, cut it into cubes, throw it into a saucepan or basin; previously, jam was prepared in them.
2. Cover 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. Has any juice come out? Gently stir the remaining sugar and place the pan on the stove. Bring to a boil, set for exactly ten minutes and turn off. Any foam that appears during the cooking process must be removed immediately.
4. As soon as the jam has cooled completely, 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 can’t pour it in 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 and roll it up.
Watermelon jam for the winter (from the rinds)
There is a very interesting recipe for watermelon jam for the winter, which is prepared from waste in the most literal sense of the word. White crusts are used, which are located between the pulp and the green crust. The weight of the pure product, that is, trimmed, is indicated. If there is a layer of red pulp on it, then it’s okay.
Ingredients
2 kg of watermelon rinds;
6 tbsp. water;
2 kg granulated sugar;
Preparation
1. Peeled white crusts need to be cut. To ensure that they are well soaked in syrup, there is no need to make large pieces. Can be cut into cubes, bars, triangles or any other way.
2. Place the crusts in a saucepan, add 6 cups of cold water, bring to a boil, and simmer for ten minutes.
3. Drain the water, add sugar syrup, put it on the stove again and bring to a boil.
4. Return the crusts to the pan, boil for ten minutes, and cool.
5. Grind the zest from the lemon and squeeze out the juice.
6. As soon as the jam has cooled completely, pour in the juice, add the zest and cook again for ten minutes after boiling.
7. Cool again.
8. Put the watermelon treat back on the stove, cook over low heat for 10-15 minutes, pour into jars, and put away for storage.
Thick jam made from watermelon pulp
A method for making jam from watermelon pulp for the winter, which turns out to be very thick and even somewhat reminiscent of honey in consistency. The cooking method is one-time, but it will require about four hours including infusion.
Ingredients
2 kg of watermelon pulp;
1.6 kg granulated sugar;
0.3 tsp. citric acid.
Preparation
1. Cut the watermelon pulp into pieces, but do not crush it; for this method you can make fairly large cubes up to 2-3 centimeters.
2. Pour a little granulated sugar into the bottom of the pan, lay out the watermelon preparations, and sprinkle sugar on top.
3. Cover and leave for a couple of hours to release the juice.
4. Place on the stove, stir gently, and boil the watermelon pieces for about ten minutes. As the foam appears, carefully remove.
5. Take a slotted spoon and remove the watermelon pieces from the syrup. Or simply drain it into a colander. The pieces need to be covered with something to prevent random debris or dust from getting into them.
6. Return the syrup to the stove and let it cook.
7. To prevent sugaring. Dissolve citric acid in a tablespoon of water and add to the pan.
8. Cook the syrup until it becomes thicker. But remember that after cooling it will thicken even more. Usually it is boiled down by a third.
9. Return the watermelon pieces to the syrup, boil everything together for about ten more minutes and you’re done! Cool and put the jam in the refrigerator. Or pour the hot mass into sterile jars and put them away for storage.
Watermelon jam for the winter with soda (from the rinds)
Another way to prepare jam from watermelon rinds for the winter. It is distinguished by the use of baking soda. The product softens the fibers, the crusts become softer, and after cooking they are somewhat reminiscent of pineapple slices.
Ingredients
1 kg of peeled watermelon rinds;
1 tsp. regular soda;
1.2 kg sugar;
1 glass of 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. Pour into a saucepan.
2. Pour a teaspoon of baking soda into a glass of boiling water, stir, add another five glasses of cold water. Pour all this over the watermelon rinds and stir.
3. Leave the workpiece for five hours.
4. Drain the water and soda, rinse the pieces, and pour clean cold water for 30 minutes. Then we drain it too.
5. Pour in half the sugar, it turns out to be 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. Place the prepared watermelon rinds 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. Leave the crusts to soak for 10-12 hours.
8. Place the watermelon jam on the stove again. Add vanilla to it, but not necessarily.
9. Boil for a quarter of an hour, pour into jars, and put away the watermelon miracle for storage.
Spicy jam from watermelon pulp
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 the powders from the bags to the watermelon mass.
Ingredients
2 kg of watermelon pulp;
2 kg granulated sugar;
1 cinnamon stick;
1 vanilla pod;
3 cloves;
0.5 lemon;
1 piece of ginger 3-5 g.
Preparation
1. Cut fresh watermelon pulp, sprinkle with granulated sugar, and leave to release the juices for several hours.
2. Place on the stove, stir well.
3. Tear off a piece of gauze or a wide bandage and put all the spices on it. It is better to cut the ginger into slices so that the root releases all the flavor. Tie it in a knot.
4. When boiling, remove the foam from the watermelon jam and only then add the spice bundle. If you throw it earlier, foam will collect on the fabric.
5. Boil the jam for 10-15 minutes. Let cool. Repeat cooking one more time and cool again.
6. Before the third cooking, squeeze out the lemon juice. Place on the stove, boil for 5-7 minutes, squeeze out the bag of spices with two spoons.
7. Boil for another minute, pour the spicy watermelon jam into jars.
Watermelon jam for the winter “Citrus aroma”
A variant of wonderful and unusually aromatic watermelon jam for the winter. Here we use lemon and orange. But if you wish, you can take one or add another citrus, for example, tangerine, lime.
Ingredients
1.5 kg watermelon;
1 orange;
1.5 kg of sugar.
Preparation
1. Rinse lemons and oranges thoroughly, cut into small cubes along with the peel. Pour into a saucepan. It is advisable to remove seeds and white films as you cut.
2. Add diced watermelon and prescription sugar. Leave it for three hours.
3. Boil for 15 minutes, leave for 10 hours. Boil again for a quarter of an hour and leave until completely cool.
4. Boil the jam again. Assess the condition of the orange peels. If they suddenly become too harsh, then let the jam soak in the syrup again.
5. If the crusts are soft and soaked, then pour the watermelon mixture into jars and roll up.
If the watermelon jam turns out to be too liquid, you can add a special thickener; it is sold in bags in the spice department.
Foam in jam is not only unsightly, but also dangerous for the preparation. It accumulates specks that accidentally fell into it. To prolong the shelf life of the watermelon delicacy, you need to carefully remove everything.
Opened watermelon jam will not mold and will keep well for several months if you sprinkle it with powdered sugar on top.
The refreshing taste of watermelon is familiar to everyone, and everyone is looking forward to the ripening season of this berry, but not many melon lovers have tried watermelon jam. This delicacy is prepared in two ways. In the first, the pulp of the berry is used, resulting in a homogeneous and tender product. In the second, the raw material is watermelon rinds. In the finished jam, they turn into aromatic candied fruits or candied slices.
To prepare classic thick jam from watermelon pulp, which can even become a filling for pies and buns, you need to maintain the following proportions of ingredients:
- 1000 g of ripe (but not overripe) watermelon pulp, without seeds or peel;
- 800 g sugar;
- 3 g citric acid or 15 ml lemon juice;
- 3-4 g vanilla powder or equivalent vanilla sugar.
Cooking recipe step by step:
- Cut the washed watermelon into slices, cut off the peel and remove the seeds. Cut the pulp into arbitrary medium-sized pieces. Add ½ part of sugar and leave for a couple of hours so that the watermelon releases its juice.
- Strain the released liquid into another vessel and put on fire. After bringing to a boil, add the remaining sugar and cook until it is completely dissolved.
- Pour the hot syrup over the pulp and boil it for five minutes after boiling. Next, remove from heat and soak overnight in syrup. Although watermelon has juicy pulp, it has veins that can only be softened by keeping it in syrup for a certain number of hours.
- Add citric acid (juice) and vanillin to the cooled jam, then boil it to the desired consistency and roll up the lids, pouring into sterile jars.
With added spices and liqueur
From juicy watermelon you can prepare aromatic and thick jam with the addition of spices and liqueur, for which you use:
- 1000 g watermelon pulp;
- 1000 g crystal sugar;
- ½ medium lemon (juice);
- 2 clove inflorescences;
- 10-12 g ginger;
- 3 g vanilla;
- 20-30 ml of light liqueur or rum.
Cooking sequence:
- Allow the chopped watermelon pulp to release its juice. To do this, cut it into pieces, cover it with sugar and leave for 60 minutes.
- After this, boil the watermelon in its own juice for 15 minutes after boiling. Remove the pulp slices and continue cooking the syrup. It needs to be boiled down to 1/3 of the original volume.
- After boiling the syrup for 20 minutes, squeeze lemon juice into it, and after another 10 minutes, add a gauze bag with spices.
- Return the watermelon to the thick boiled syrup and pour in the liqueur. Boil the preparation for 10 minutes, remove the spices and you can start canning in prepared sterile jars.
Simple recipe with lemon juice
For a refreshing watermelon jam with lemon juice you need:
- 400 g diced watermelon pulp;
- 400 g sugar;
- 250 ml of drinking water;
- 1 lemon.
Cooking steps:
- Pour 50 ml of water into a saucepan with watermelon pulp and boil the mixture for approximately thirty minutes after boiling until the pulp becomes soft.
- Mix lemon juice with 200 ml of remaining water, 200 g of sugar and cook a thick syrup that should stretch into threads.
- Add sugar to the already soft watermelon pulp and continue cooking, stirring. When all the crystals have dissolved, pour in the prepared syrup and add chopped lemon zest.
- Cook the jam for another 40 minutes, and then pack it hot into clean and sterile jars.
Watermelon rind marmalade
This delicacy is not suitable for long-term storage for the winter, but with this marmalade recipe you can deliciously “recycle” the watermelon rinds that remain after making jam.
For one serving of dessert you will need:
- 500 g prepared watermelon rinds;
- 600 g granulated sugar;
- 300 ml of drinking water;
- ½ medium lemon (juice and zest);
- 5-7 g baking soda.
Progress:
- Cut the rinds, cleared of juicy pulp and hard green shell, into small pieces. You can do this beautifully using a figured knife.
- Soak the raw materials for 5-6 hours in a solution of a liter of water and baking soda. After soaking, rinse thoroughly, placing the colander with the crusts under running water.
- Place the crusts in a thick-walled pan, add half the recipe amount of sugar and pour in water. The liquid should only slightly cover the crusts. Boil the contents of the pan for 15 minutes, then soak the crusts in the syrup for 12 hours.
- Repeat boiling and soaking in syrup again. Cook for the third time, adding the remaining sugar, juice and lemon zest. Let it simmer for 5-10 minutes, then remove it from the sieve, and when the syrup has completely drained and the marmalade has dried a little, roll it in sugar.
Watermelon rinds are able to absorb taste, color and aroma like a sponge, so during the last boiling you can add food coloring and flavorings (vanilla, cinnamon, cardamom, orange zest and others) to the syrup.
With pectin for the winter
Pectin is a thickener of plant origin that makes berries and fruits sticky and dense, turning them into jams and marmalade. But watermelon cannot boast of a high pectin content, so you can make thick jam by adding the component during cooking.
To make thick jam from watermelon pulp for the winter with pectin, you need to prepare:
- 500 g pulp without seeds and peel;
- 500 g sugar;
- 3 g vanilla;
- juice of half a lemon;
- 20 g of pectin-based jam thickener.
Cooking method:
- After the watermelon pulp mixed with sugar releases juice (this will take one to two hours), you can begin the actual preparation.
- Bring the mixture to a boil over low heat and simmer for five to seven minutes. Then cool completely. Repeat the procedure again.
- Add vanilla and lemon juice as a pectin thickener to the chilled jam. Stir everything well with a wooden spatula and bring to a boil again. Cook for another five minutes and seal in sterile jars.
Watermelon jam with orange
Orange is often added to various berries, fruits and even vegetables when making jam. The orange fruit is used, usually with the peel. To make it soft in jam, you need to choose fresh fruits with a thick rind.
For watermelon-orange jam you will need:
- 1500 g watermelon pulp without seeds and peel;
- 1000 g sugar;
- 3 oranges.
Cook the jam in the following sequence:
- Place the prepared watermelon pulp, cut into small cubes, into a saucepan. Send crushed oranges to it. They are cut into cubes along with the peel. In the finished jam it will look like candied fruit.
- Cover the berries and fruits with sugar and leave for a while (half an hour is enough). After this, boil the mixture, let it simmer for a quarter of an hour and cool.
- Repeat the boiling procedure a total of three times and roll the jam into prepared sterile jars for long-term storage.
In a slow cooker
In just a few hours you can make watermelon jam in every housewife’s modern assistant – a multicooker. It is worth noting that this preparation is quite liquid (more like pulp in syrup) and can be stored for several months.
Product proportions:
- 500 g watermelon pulp;
- 500 g granulated sugar;
- 3-4 g of citric acid.
Cooking in a slow cooker:
- Place pieces of watermelon pulp in a multi-pan and cover with sugar. Leave for two hours to release the juice.
- Next, cook using the “Stew” option for 60 minutes. 5-10 minutes before the signal about the end of the process, add citric acid.
- Transfer the finished hot jam into sterile jars, roll up with iron lids and cool, placing them upside down.
Watermelon rind jam
Having bought a thick-skinned watermelon at the market, most are disappointed, but this is not a reason to be upset.
The thick rind of watermelon can become a delicious jam, for which you need to take:
- 1 kg of watermelon rinds;
- 1 kg sugar;
- 7 g citric acid;
- 540 ml water for syrup.
Cooking technology:
- Prepare watermelon rinds. Since only their white part will go into jam, the pulp and green crust must be trimmed off. Cut the white part of the peel into small cubes and rinse under running water.
- Boil two liters of water and dissolve 4 g of citric acid in them. Blanch the peels in the resulting solution for 5-6 minutes, then immediately immerse them in ice water for 2-3 minutes and drain in a colander.
- Make syrup from water and sugar. While it is hot, transfer the blanched peels into it and leave for 6-8 hours. After this exposure, bring the jam to a boil, boil for 3-4 minutes and leave it alone again for 6-8 hours.
- Return the jam to the heat and boil for another 3-4 minutes, but with 3 g of citric acid. This should be followed by a third exposure (again 6-8 hours). After this, the crusts are cooked for 10-15 minutes and sealed in sterile jars. Watermelon rind jam is ready.
Whatever recipe for watermelon jam the housewife decides to prepare, you need to remember Its essential ingredient is citric acid or lemon juice. These products act as natural preservatives and will add a pleasant sourness to the preparation, removing excess cloying.
How sophisticated are housewives in the summer season in preparing all kinds of preparations and jams! The sweet dessert is made from cherries, apricots, raspberries, strawberries, and plums. Someone will certainly make zucchini 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 - underripe or overripe, do not rush to throw it away, better try making delicious watermelon jam at home using our recipes listed below.
The jam made from watermelon pulp is very aromatic. Perfect for filling pies and pancakes, and as a separate dish it will decorate a tea party.
Ingredients:
- watermelon pulp – 1kg,
- granulated sugar – 800 gr.,
- citric acid – 3 g.,
- cinnamon, vanillin (optional).
Detailed preparation:
- Peel the watermelon pulp and cut into small pieces.
- Place in a wide saucepan and add 400 grams of sugar.
- Soon the resulting mass will release juice, which should be poured into another clean container, put on the stove and brought to a boil.
- Then add the remaining granulated sugar and cook until smooth.
- Pour the resulting syrup over the watermelon pulp, bring to a boil and cook for about 5-10 minutes.
- This mixture should be removed from the stove and left overnight.
- The next day, cook the jam until it has a thick consistency. How can I check this? If a drop of jam does not spread onto a dry, clean saucer, then the process is almost complete.
- You can add citric acid, cinnamon and vanillin to taste for a delicious aroma and boil for another 2-3 minutes.
- Then sterilize the jars and pour out the flavored jam.
Watermelon jam prepared 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:
- Cut the washed watermelon in half and remove the pulp.
- Peel the pulp, place in a deep bowl, cover with sugar and leave for an hour.
- Place the candied pulp with the extracted juice in a slow cooker and simmer for 20 minutes.
- At the end of the cooking mode, leave the jam in the heating mode for about two hours.
- At this time, wash the lemon and squeeze the juice out of it.
- Add vanillin and lemon juice to the container of the device and mix thoroughly.
- Set the slow cooker to simmer mode again and keep the ingredients in it for about 20 minutes.
- Upon completion of the process, remove this mass from the multicooker and finely grind with an immersion blender.
- Afterwards, put the watermelon treat back into the multicooker and keep it in the cooking mode for 10 minutes, stirring regularly.
- Sterilize the prepared jars, fill them with jam and close the lids. Wrap it in thick material.
Melon and watermelon are one of the favorite and very healthy foods of both adults and children. Combined, they create a delicious summer sweet that will delight you 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:
- Remove seeds and crust particles from the watermelon and melon pulp.
- Cut into small cubes, put in a wide container and cover with granulated sugar.
- Place in the refrigerator for 2 hours. During this time, juice will be released from the aromatic products.
- While this mixture is cooling, you need to wash the lemons and squeeze the juice out of them.
- 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.
- Pour lemon juice into the thickened syrup and, continuing to stir, bring to a boil.
- Remove the watermelon and melon mixture from the refrigerator and pour in the boiled syrup.
- Stir and cook over low heat for half an hour until the resulting tasty dish begins to thicken.
- Then pour the jam into sterilized jars and roll up.
Homemade watermelon and apple jam
This cooking method involves combining fragrant apples and amazing-tasting watermelon rinds. This jam is replete with apple flavors and is imbued with watermelon aroma.
Ingredients:
- watermelon rinds – 1 kg,
- granulated sugar – 1.5 kg,
- apples - 500 gr.,
- citric acid and vanillin - a small pinch.
Detailed preparation:
- Thoroughly clean the watermelon rinds from the green part and pulp. Finely chop and keep in hot water for about 7 minutes.
- Cover the crusts with sugar, put on fire and cook until they become transparent. Then let it brew for 8-10 hours.
- Peel and seed the apples, chop them into pieces and add to the jam.
- Boil the resulting mixture every four hours. Repeat the process about 3-4 times.
- Add citric acid and vanillin to taste and simmer over low heat for a few more minutes.
- 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 taste. It is prepared from any citrus fruit: oranges or lemons.
Ingredients:
- watermelon pulp – 1.5 kg,
- medium orange – 3 pcs.,
- granulated sugar – 1 kg.
Detailed preparation:
- Cut the washed watermelon into pieces, separate the pulp from the peel. Remove the seeds from the pulp and chop into small cubes.
- Wash the citrus fruits well and chop them together with the peel.
- Pour these components into a saucepan or iron bowl and cover with sugar.
- Boil this mixture and then cook for 15 minutes.
- Remove from stove and cool.
- Repeat this procedure about 3 times.
- Pour the resulting delicacy into sterilized jars and roll up the lids.
On a note
- Jam made from watermelon or watermelon seeds has an amazing taste, and, unfortunately, is not popular. Unlike other products from which sweet treats are made, watermelon has vitamins that are resistant to heat treatment. In this regard, watermelon jam is valuable as a tasty and healthy dessert.
- Store the finished jam in a cool, dry place, out of direct sunlight. Metal lids can be coated with Vaseline to protect them from rust.
- The room temperature should be at least 12 degrees.
